The chunks of raspberry in these rich, dark brownies help keep them deliciously gooey, while the generous sprinkling of freeze dried raspberries, fresh raspberries and dried rose petals transform them from a simple chocolate treat to a stunning centrepiece.
Use the highest quality chocolate you can find for the best results (we recommend Lindt Dark Bittersweet Couverture).
Preheat oven to 180C.
Keeping a few whole, half most of the 200g of fresh raspberries.
Make a double-boiler by sitting a metal or glass bowl over a simmering pot of water, ensuring the water doesn’t touch the bottom of the bowl. Combine chocolate pieces, sugar and butter and stir until melted.
Remove from heat and leave for 5 minutes. Once mixture has cooled slightly, combine eggs into the chocolate, working quickly to prevent the eggs from scrambling.
Sieve flour and cocoa into mix and stir to combine. Add halved raspberries and stir gently. Transfer mix into a brownie tray lined with baking paper. Stud remaining whole raspberries throughout.
Bake until just set- approx. 25-30 minutes.
Slice brownies once they have cooled to room temperature and dress with fresh raspberries, freeze dried raspberries and rose petals.