I came across this recipe while organising the magazines. Had to make it, I had everything that was needed in my cupboard, plus some raspberries in the fridge. They turned out so good, that we had 3 squares each before dinner, therefore dinner menu had to be changed to a lighter one! 🙂

I made half a portion, small tray, so that it was not wasted. 150g of dark chocolate, a third of it should have been a milk one, but I had none.125 g of butter, 200 g of light brown sugar all melted over hot water, I added 2 beaten whole eggs, 70 g of plain flour, 25 g of cocoa and poured all that onto a tray ready with baking parchment.Some fresh raspberries got scattered all over and gently pushed onto the chocholatey mix. It baked in 180 degrees for 30 something minutes. Most lovely when shortly out of the oven, warm, slightly crispy on top and sharp from the raspberries. Yum.

That dessert was then followed by a little dish we had in Jamie’s Italian last night. Chunks of courgettes in breadcrumbs deep fried, served with lemon mayo and sprinkled with parmesan. So simple and so good!