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.