pinkster brownies


  1. Heat oven to 180C. Line a 20 x 30cm baking tray tin with baking parchment. Place the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
  3. Add the Boozy Berries and chopped nuts (if using), plus half the fresh raspberries. Pour into the tray and then scatter over the remaining raspberries.
  4. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, make it 35. Cool before slicing into squares. Scrumptious on their own or served with fresh cream or vanilla ice cream, and more gin soaked Boozy Berries.

You know you want to.

A moreish boozy bake.


2 tbsp Boozy Berries
A punnet of fresh raspberries
50g chopped walnuts or hazelnuts (optional)
200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder