Is there anything better than ooey gooey dark chocolate brownies!! Well, YES… adding raspberries to them!!! The addition of these tart, fresh berries is absolutely perfect with the richness of these brownies! You will want these all of the time!!
Chef’s Tip- Use fresh raspberries here, not filling or frozen berries. Make sure that you use good dark chocolate and do not over bake them! ENJOY!!!
Dark Chocolate Raspberry Brownies
These are the perfect balance of sweetness, tart, ooey and gooey that a brownie should be.
Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries reserve some additional berries for the top to garnish
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch baking pan with cooking spray or butter and set aside.
- Add the melted butter and granulated sugar to a large bowl and mix together until well combined. Mix in the eggs and vanilla until fully combined.
- Sift in the flour, cocoa powder, and salt. Mix until just combined, then gently fold in the raspberries and chocolate chips.
- Pour the batter into the prepared baking pan and bake at 350°F for 30-40 minutes. Check at the 30 minute mark and bake longer if needed, mine were perfect at 35 minutes.
- Remove from the oven and allow to cool completely. Dust with powdered sugar and garnish with extra raspberries.
