Raspberry Chocolate Brownie

200g Bournville chocolate 
225g unsalted butter
225g light muscovado sugar
3 large eggs
75g flour
1 tbsp cocoa powder

100g milk chocolate
100g raspberries

Preheat the over to 160 degrees. Line a square baking tray with parchment paper.  First melt the chocolate and butter in a glass bowl over a pan of simmering water. Set aside. In a separate bowl whisk together the eggs and sugar until they are of a mousse consistency. Pour the chocolate mixture into this and mix together. Then stir in the flour and cocoa powder. Empty the mixture into the baking tray and top with chunks of milk chocolate and raspberries. Bake for 30-40 minutes.