Raspberry Brownies

Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the brownie. Break up the milk-free dark chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.

Beat the eggs with the sugar just until combined. Do not whip into a pale, fluffy foam; the brownie should remain dense.

Gradually stir the cooled chocolate into the eggs. Add the flour and fold briefly with a spatula, scraping up dry streaks from the bottom. Stop once the flour is no longer visible.

Transfer the batter to the prepared tin and level it. Gently rinse and dry the raspberries, then arrange them on top, pressing lightly into the batter; do not crush all the fruit in one spot.

Bake the brownie on the middle rack for 22–28 minutes. The edges should be set, and a skewer inserted into a part without fruit should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the brownie will dry out.

Place the tin on a wire rack and leave to cool completely. Lift the brownie out by the paper and slice only once the center has set; wipe the knife between cuts so raspberry juice does not smear the pieces.