Chocolate Raspberry Brownies

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 180C/160°C / 325°F fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment.
2. 2Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Take the pan off the heat.
3. 3Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and fold in.
4. 4Mix in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.
5. 5Cool before slicing into squares. Store in an airtight container for up to 3 days.