Fruity Chocolate Traybake
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and oil and line a 20 cm | 8" square cake tin.
Melt the chocolate, cocoa and butter together in a saucepan, then leave to cool a little.
Whisk the sugar and eggs together with an electric whisk for 3 minutes or until very light and creamy. Pour in the chocolate mixture and sieve over the flour. Reserve some of the berries for decoration and add the rest to the bowl, then fold everything together until evenly mixed.
Scrape into the tin and bake for 35 - 40 minutes or until the outside is set, but the centre is still quite soft, as it will continue to cook as it cools. Leave the brownie to cool completely before cutting into 9 squares.