Difficulty: A wee bit harder
Time: 30 minutes + 35 minutes baking
300g milk/dark chocolate
250g pack butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
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Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These are a little harder than my usual brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.
Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.
Melt the chocolate, butter and sugar
Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.
Add the eggs
Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture. Stir the eggs in, one at a time.
Add the flour and cocoa
Get your kids to measure the flour out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)
Add the chocolate mixture to your flour and stir it in.
Add the raspberries
Stir half the raspberries into the bowl.
Bake the raspberry and chocolate brownies
Pour the raspberry mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.
Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.
Cool in the tin, then remove and cut into squares.
Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).