Raspberry Chocolate Brownies
Rich, chocolate, fudgey brownies dotted with refreshing little pops of raspberry.
Servings: 12
Ingredients
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter
- 1 cup cocoa powder
- 2 cups sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Pre-heat your oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving some extra parchment that extends up the sides of the pan a few inches. You can use this extra parchment as handles to lift the brownies out of the pan when they're done baking. Lightly butter the surface of the parchment paper.
- In a medium sized bowl, whisk together flour, baking powder and salt.
- In a large saucepan, melt the butter on medium-low heat. Remove from heat once melted.
- Whisk the cocoa powder into the melted butter until smooth.
- Stir in the sugar, eggs and vanilla until combined.
- Stir in the dry ingredients.
- Stir in the chocolate chips
- Spread the mixture into your prepared baking pan, ensuring it is evenly distributed.
- Scatter the raspberries across the surface of the brownie batter, and gently press them down just slightly.
- Bake for about 35 minutes, or until a tester inserted into the centre of the brownies comes out mostly clean. There may be some gooey spots from where the chocolate chips are melty.
- Serve warm and gooey with a big scoop of vanilla ice cream!
Notes
Recipe adapted slightly from the Fry's Cocoa brownie recipe.