100g unsalted butter
180g dark chocolate
90g caster sugar
80g brown sugar
1 tsp vanilla extract
70g plain flour
20g cocoa powder
75g chocolate chips (milk or white chocolate)
Preheat your oven to 180 C.
Grease and line a deep baking tin with butter and baking parchment. Leave an overhang on each side of the tin to make removing your delicious brownies much easier once cooked.
Add the butter and broken chocolate to a microwave proof bowl and heat until melted. Be sure to stir regularly.
Combine the brown and caster sugar with the vanilla to the chocolate mixture and stir. Add the eggs one at a time and stir. Add flour and cocoa and stir until the mix is smooth.
Add your jar of St. Dalfour Raspberry Preserve and chocolate chips and gently stir to allow for a marbling effect. Pour mixture into your lined tin and level the mixture.
Bake in your preheated oven for about 30 minutes or until cooked through.
Remove from tin and place on a cooling rack before cutting your giant brownie into squares.
Serve and enjoy!