- Preheat oven to 160C.
- In a medium saucepan, melt butter and chocolate over low heat.
- Whisk eggs and sugar until combined.
- Sieve flour and cocoa into egg and sugar mix and gently fold through to combine. Slowly pour in chocolate and butter and stir to combine.
- Pour mixture into a lined 20cm x 30cm baking tin. Scatter raspberries over the top and bake for 30 minutes or just cooked through. Set aside to cool. Cut into 12 pieces and serve.