Ingredients
- 90 g unsalted butter
- 120 g dark chocolate
- 2 large eggs lightly beaten
- 225 g caster sugar
- 90 g plain flour
- 50 g pecan meal
- 100 g fresh or frozen raspberries
Instructions
- Pre-heat the oven to 160C fan-forced.
- 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
