Directions

1. Preheat oven to 170 degrees.
   

2. Grease and line an 8-inch square tin with paper baking, ensuring two sides of the paper overhang.
   

3. Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
   

4. Add sugars to the mixture and stir.
   

5. Add the eggs, one at a time and stir again.
   

6. Then add flour and cocoa and stir until mixture is smooth.
   

7. Add raspberries, 2 TbspWild Raspberry SplashBalsamic Vinegar and chocolate chips and gently fold to combine.
   

8. Pour mixture into the prepared tin, very gently smooth over the top and press a few raspberries into top layer.
   

9. Bake the brownie for about 30-35 minutes or until cooked through.
   

10. It should start to crack on the edges and no longer wobble in the middle.
    

11. Leave to cool completely before cutting into squares.