I baked some chocolate raspberry brownies to mark the day.
Preheat oven to 180C and line a tray with baking paper. Melt 200g milk chocolate, 100g dark chocolate, 250g butter and 400g soft dark brown sugar in a saucepan.
Then remove from heat and stir in 4 large eggs. Sieve over 140g plain flour and 50g cocoa powder and stir in. Stir in half of raspberries and then scrap mixture into tray. Top with the rest of the raspberries and then bake in oven for 30 min.
Cool and serve. If you serve them warm they’d probably go really well with ice cream and don’t worry if they’re a bit soggy – they’re supposed to be.