Raspberry brownies!!! Uh-uh-huh-uh-uh!! (imagine that’s me doing the happy dance with a raspberry brownie in my hand!!)
So I made these like so very long ago. Waaaaay before school started and sometime early this past summer. But then I had to make them another two times because before I could get a picture taken of the first batch, they were swiped up and eaten in about three seconds flat.
Not by me, of course… (said no chocolate addict ever…ahem…)
They are so good in fact that I already have plans to swap the raspberries with homemade almond butter for the next batch. I might just be making brownies all weekend!!
These brownies are everything you expect them to be – fudgy and rich and oh so decadent. But those raspberries take them over the top – tangy, chocolate loveliness just in time to help you celebrate the weekend! Have a great one!!
dark chocolate and raspberry brownies
recipe from donna hay via epicurious
7 ounces dark chocolate, chopped
8 ounces butter, cut into smaller pieces
1 3/4 cups brown sugar
1 1/3 cups all purpose flour
1/4 teaspoon baking powder
1/3 cup cocoa
1 1/2 cups raspberries
Preheat your oven to 350 degrees. Line a 9 inch square pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, whisk together the brown sugar and eggs until combined. In a small saucepan, melt the chocolate and butter over medium heat and stir to combine. Slowly add the melted chocolate mixture to the brown sugar mixture and stir to combine. Sift the flour, baking powder, and cocoa over the wet ingredients and then stir to combine completely.
Pour the brownie mixture into the prepared pan. Sprinkle the raspberries over the top and place the pan in the oven. Bake for about 30 minutes or until just set. Cool in the pan for about 20 minutes before cutting. Makes 16 brownies.