Rich, chocolate, fudgey brownies dotted with refreshing little pops of raspberry.
1 1/3cupsall-purpose flour
1 1/2tspvanilla extract
1/2cupsemi-sweet chocolate chips
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!
Recipe adapted slightly from the Fry's Cocoa brownie recipe.