Step by step

1. Place the butter and chocolate into the bowl of the Cookprocessor fitted with the StirAssist. Set the temperature to 50°C and the timer to 5 mins. Press start to activate and set the speed to 1.

2. Remove the StirAssist and replace with the Multiblade. Add the eggs, sugars and vanilla and press and hold the pulse button for 10 seconds.

3. Add the flour, cocoa powder and salt pulse in 1 second bursts until the flour is just combined.

4. Pour the brownie batter into a 9x13 pan, lightly greased and lined with parchment paper. Sprinkle over the raspberries and bake in an oven preheated to 180°C (160°C fan) for 25-30 minutes. Allow to cool fully until removing from the pan and cutting into squares.

5. The brownies can be cut into squares and frozen for up to two months.

6. You can swirl different things on top of the brownie, maybe try peanut butter or cheesecake mixture.

7. If you have any leftover brownies you can crumble them and serve with a little ice cream, fruit and chocolate sauce to make a simple chocolate brownie sundae.

8. Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.