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BAM Cake converter 
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Ingredients:
- 200 g BAM dark chocolate
- 100 g BAM milk chocolate
- 250 g room temperature butter
- 400 g brown sugar
- 4 large eggs at room temperature
- 140 g all-purpose flour
- 50 g BAM cocoa powder
- 200 g raspberries or BAM raspberry topping
Instructions:
1
Preheat the oven to 160°C. Line a 20 x 30 cm baking tray with baking paper. Place the chocolate, butter and sugar in a saucepan and melt until smooth, stirring occasionally with a wooden spoon. Remove from the stove.
2
Add the eggs, one at a time, to the melted chocolate mixture. Add the flour and cocoa. Add half of the raspberries, stir and then add the remaining raspberries.
3
Bake for about 30 minutes. Cool the baked brownies and serve.
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