Makes 16
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  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease baking tin with oil and dust lightly with a bit of the flour.
  2. Melt the chocolate in a bowl over a saucepan of gently simmering water.
  3. Remove from the heat and stir in the raspberry extract, sugar and eggs until combined. Stir in the vanilla extract.
  4. Stir in the bicarbonate of soda and salt. Add the flour and stir until all the ingredients are well mixed.
  5. Put the mixture into the baking tin and spread out evenly. Dollop the jam over the top and use a knife to draw a swirling pattern through the batter. 
  6. Bake for 20-25 minutes, until the edges are set and the centre is still just slightly fudgy.

Nutrition Facts

Per Serving: 135kcals, 2.5g fat (1.5g saturated), 26.5g carbs (1.4g sugars), 19.2g protein, 0g fibre, 0.13g sodium