Step 2

Put the dark chocolate, milk chocolate, butter and sugar in a pan and gently melt together, stirring occasionally. Remove from the heat.

Step 3

Stir in the eggs one by one into the melted chocolate mixture.

Step 4

Sieve over the flour and cocoa, and stir in until combined.

Step 5

Stir in half the raspberries, then scrape the batter into the tray. Scatter the remaining raspberries over the top.

Step 6

Bake on the middle shelf for 30 minutes for a fudgy texture, or 35 minutes for a firmer brownie. Cool completely before slicing into squares.