You will need


Preheat the oven to 200°C/180°C fan.

Line a 20 x 30cm brownie tin with baking parchment.

In a large saucepan add the sugars, butter, vanilla and coffee, on a medium heat. Stir until the butter has melted and the sugar has fully dissolved. About 5 mins. Remove from the heat.

Add the melted dark chocolate cacao melts to the sugar and butter mixture and stir until it is completely combined. Leave to cool to room temperature.

When the mixture is cool, whisk in the eggs. Add the flour and cocoa powder and mix until just combined.

Gently stir in 150g of the raspberries.

Pour the mixture into the prepared tin and sprinkle over the remaining raspberries.

Bake for 20–25 minutes or until the top slightly cracks.

Cut into squares.