Grease and line a large loaf tin so that the paper extends over the long sides of the tin.
Place the butter and dark chocolate in a large heat-proof bowl and zap in the microwave 20 seconds at a time until the chocolate has melted and the mixture is smooth.
Leave the mixture to cool for a little and then whisk in the eggs.
Stir through the sugar, flour and pecan meal and then finally fold through the raspberries.
Bake for 30-35 minutes.
Leave to cool completely in the tin.
Slice up into generous squares and enjoy warmed a little.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations