Raspberry chocolate brownie

NZ Woman's Weekly 1/1/2008

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225 g	Butter, cubed
200 g	Dark chocolate, coarsely chopped, or use chocolate buttons
1½ cups	Brown sugar, firmly packed
4	Eggs
1½ cups	Flour
½ cup	Chocolate chips
1½ cups	Raspberries, fresh or frozen
1 to dust	Icing sugar

Heat oven to 170 degC fan bake. Line a 17 x 27cm slice tin with nonstick baking paper with an overhang on all sides. Place butter and dark chocolate in a heatproof bowl and microwave on high for 2 minutes to melt. Stir until smooth.
Beat in brown sugar with a wooden spoon, then stir in eggs, one at a time. Stir in sifted flour and cocoa powder, then stir in chocolate chips.
Pour into tin and scatter with raspberries. Bake for 40 to 45 minutes or until a skewer inserted comes out clean but moist.
Remove to a wire rack to cool. Dust with icing sugar and cut into squares to serve.