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A fruity twist on a household favourite.
1. Preheat oven to 180°C. Grease a large square baking pan
2. Beat eggs, sugar, softened margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40-45 minutes. Add sprinkles.
Let cool completely before cutting.