You can't go wrong with brownies and, well, anything really. But raspberries are amazing with it!
- 1/2 cup butter
- 1 1/3 cup dark or semi-sweet chocolate, broken into pieces
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease and line an 8 inch square pan with baking or parchment paper, ensuring 2 sides overhang. Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
Add sugar and vanilla to the chocolate mixture and stir. Add eggs one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth. Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared baking dish and gently smooth over the top.
Bake 35-45 minutes or until cooked through. The edges should start to crack and it should no longer wobble in the middle. Leave to cool completely before cutting into small squares.
NOTES: I upped the cooking time. Originally it said 30-35 minutes but mine needed to cook 45. Maybe it's my oven, but I figured I should up it to be on the safe side. Also, this recipe originally said it made 12 brownies. These are WAY to rich to have that big of a brownie. I would cut it into 24 pieces to avoid sugar shock.
Serves 24
Prep Time: 30 minutes
Total Time: 1 hour, 15 minutes
Recipe from www.SweetestMenu.com
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