METHOD TO PREPARE

Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, ensuring to line the sides as well, and grease it to prevent sticking.

Set up a double boiler by placing a large bowl over a pot of simmering water. Make sure the water doesn't touch the bottom of the bowl.

Add the roughly chopped dark chocolate (or dark chocolate chips) to the bowl and let it warm up for about a minute. Then add the cubed butter to the bowl. Stir the chocolate and butter together until the mixture is glossy and fully melted. If the butter hasn't completely melted, it's okay, as the warmth of the chocolate and the bowl will continue to melt it. Remove the bowl from the heat and let the mixture cool for about 10 minutes.

Once the chocolate mixture has cooled slightly, add the Nanak yogurt (dahi), granulated sugar, and vanilla extract. Stir well to combine.

Sift in the dry ingredients - all-purpose flour, cocoa powder, baking powder, and salt. Mix until everything is fully combined.

Fold in the chopped walnuts until evenly distributed throughout the batter.

Carefully pour the brownie batter into the prepared pan and spread it out evenly.

Scatter the raspberries evenly over the top of the batter.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Once baked, remove the brownies from the oven and let them cool in the pan for about 15-20 minutes. Then remove from the cake pan and let it cool on a wire rack completely before slicing. Enoy!