Brownie Points

Elevenses are an important part of daily life at Highland Angel HQ. A few weeks ago, to mark Christina's last day, we enjoyed some delicious chocolate brownies. The recipe - from Hummingbird Bakery - is simple to follow and the results are sure to make you sing!

Ingredients:
- 200g dark chocolate, chopped roughly
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- 50g walnuts, chopped roughly
- 100g raspberries, chopped roughly

Directions:
- Preheat the oven to 170°C/325°F/gas mark 3.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
- Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth, then gently stir through the nuts and berries.
- Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre.
- Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar, to decorate.