Razzle-Dazzle Raspberry Brownies
Rich, dark and chewy brownies with crackly tops and lots of fresh raspberries!
Servings: 5 Brownies
Calories:
Ingredients
Razzle-Dazzle Raspberry Brownies
- 10 tablespoons unsalted butter room temperature
- 1 & ¼ cup sugar
- ¾ cup natural unsweetened cocoa powder
- 2 cold large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- Optional: ½ teaspoon espresso powder or very finely ground coffee optional, could use coffee extract
- ⅔ cup all-purpose flour or gluten-free flour of choice
- ¼ cup chocolate chips or chunks of choice
- 1 - 2 cups whole raspberries cleaned
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
- Melt butter in sauce pan. When melted remove from heat. Add cocoa and stir well. Add sugar, eggs and vanilla. Mix until shiny and smooth.
- Add flour, baking powder and salt.
- Fold in the chocolate chips or chunks, if desired. Pour into an 8 inch pan.
- Add as many raspberries you want by placing and pushing gently into batter.
- Bake the brownie for about 30-35 minutes or until cooked through. It should no longer wobble in the middle. Leave to cool completely before cutting into squares.
- Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into squares.
Notes
- Brownies adapted from Cookie&Kate.
- These brownies freeze well. To store them, place in a freezer-safe bag and let them defrost at room temperature.
- For more dense, fudge-like brownies, cook the brownies a minute or two less.
- For more fluffy, cake-like brownies, add another egg.
- For less rich brownies, skip the chocolate chips/chunks.