This tart elevates the brownie from snack food to a sophisticated dessert.

Ingredients: (Serves 6-8)

• 70 g/2½ oz plain flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 85 g/3 oz unsweetened chocolate
• 85 g/3 oz unsalted butter
• 225 g/8 oz granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla essence
• 115 g/4 oz fresh raspberries

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4.

In a bowl combine the flour, baking powder and salt. Then set aside.

Using a medium saucepan, melt the chocolate and butter over low heat, stirring to combine. Remove from the heat and stir in the sugar, eggs and vanilla. Add the flour mixture and stir until just combined. Turn the mixture into a greased 24-cm/9½-inch tart tin and bake for 20 minutes. Transfer to a wire rack to cool.

Garnish with fresh raspberries and serve with whipped cream.