Dark Chocolate Raspberry Brownies: A Decadent Twist You Won’t Forget

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly spray with non-stick spray.
2. 2

   In a large microwave-safe bowl, combine chopped dark chocolate and melted butter. Microwave in 30-second intervals, stirring after each, until smooth and melted (about 1-2 minutes). Alternatively, melt in a heatproof bowl over simmering water. Let cool slightly for 5 minutes.
3. 3

   To the cooled chocolate mixture, add granulated sugar and brown sugar. Whisk vigorously until well combined and glossy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. 4

   In a separate medium bowl, whisk together flour, cocoa powder, and salt. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
5. 5

   Gently fold in the raspberries. If using optional chocolate chunks, fold them in now.
6. 6

   Pour batter into the prepared pan and spread evenly. If desired, sprinkle extra chocolate chips or whole raspberries on top.
7. 7

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should be set, and the center may have a slight wobble.
8. 8

   Let brownies cool completely in the pan on a wire rack before lifting out with parchment paper and slicing into squares.