Preheat the oven

• Preheat the oven to 180 °C.

Melt the chocolate and butter

• Melt the dark chocolate and butter together over a double boiler on the stove until glossy and smooth.
• Set aside to cool to room temperature.

Beat the sugars and eggs

• Combine the sugar, brown sugar and eggs in a bowl.
• Beat until pale and doubled in size — this is key for a shiny cracked surface.

Add salt and vanilla

• Add the salt and vanilla extract and stir gently.

Fold in the melted chocolate

• Gently fold the cooled chocolate mixture into the batter.

Fold in the dry ingredients

• Sift in the flour and cocoa powder.
• Gently fold until just combined.

Add the chocolate chunks

• Fold the extra chopped dark chocolate into the batter.

Top with raspberries

• Pour the batter into the baking dish.
• Scatter the raspberries over the top.

Bake

• Bake at 160 °C for 35–45 minutes, until the top is set and cracked.

Cool before cutting

• Let the brownies cool completely before cutting, or chill overnight in the fridge for fudgier brownies.