150g Vegan dark chocolate
130g Caster sugar
60g Vegan butter
145g Self-raising flour
2 1/2 tbsp (43g) cocoa powder
Preheat the oven to 200C (180C fan). Line a 18cm square baking tin with baking paper.
Melt the chocolate, sugar and butter in a bain marie.
In a mixing bowl add flour, cocoa powder, creamer and chocolate mixture and mix together. Add half the raspberries and gently stir in.
Pour the mixture into the baking tin. Place the rest of the raspberries on top.
Place in the oven to bake for 20-25 minutes.
Remove from the oven and leave to cool in the tin for 20 minutes. Then cut into squares.