(You can use raspberries, strawberries or blueberries)
Preheat oven to 150 C fan forced and lightly spray a 20 x 25 cm brownie tin with oil.
Using a hand held beater, beat together the eggs, oil, milk and sugar in a mixing bowl until well combined. In a separate bowl sift together the flour, cocoa powder and bicarb soda. Fold into the egg mixture than carefully add 250 g raspberries and fold to combine.
Pour the mixture into the prepared tin and bake on the centre shelf of the preheated oven for approximately 45 minutes or until a cake skewer comes out clean when inserted into the middle of the slice. Remove from the oven and allow to cool for 10 minutes.
Cut into 18 squares then carefully transfer to a wire rack to cool completely.