Fresh raspberries - 300 g
Black chocolate - 180 g + 45 g for the top
Wheat flour - 160 g
Sugar - 120 g + 1 tbsp. l. in raspberries
Eggs - 3 pcs.
Butter - 130 g
Starch - 1 tbsp
Baking powder - 1 tsp
Salt - pinch
To make brownies, break two chocolate bars into pieces, put them in a saucepan.
Melt the chocolate in a water bath, stir with a spatula and add soft butter. Mix the whole mass until smooth.
Sort raspberries, crumpled berries are better not to use. There is also no need to wash raspberries, we do not need moisture. Sprinkle raspberries with starch mixed with sugar.
In a blender, beat the eggs with sugar and a pinch of salt.
Place the egg mass in a bowl, add the chocolate mixture.
Mix the mass well until smooth.
Sift the flour with baking powder and add to the dough.
Cover the form with parchment. My form is 19 by 25 cm. Lay out half of the dough.
Put half of the raspberries on top tightly to each other.
Cover the raspberries with the remaining dough, smooth them out.
Lay the remaining raspberries on the surface.
Heat the oven to 180 degrees, bake brownies for 45-50 minutes until a dry match.
When the brownie cools down, cut it into serving squares.
Melt half of the chocolate bar and grease the brownies on top. Garnish with fresh raspberries.