Decadent chocolate brownies loaded with fresh raspberries — the perfect balance of rich cocoa and tangy berry brightness. These beauties are ultra-moist, chewy, and completely irresistible.
Ingredients: • 1/2 cup unsalted butter • 8 oz semisweet chocolate, chopped • 2 large eggs • 1/2 cup granulated sugar • 1/2 cup brown sugar • 1 tsp vanilla extract • 1/2 cup all-purpose flour • 1/4 cup unsweetened cocoa powder • 1/4 tsp salt • 1 cup fresh raspberries
Instructions: 1. Preheat oven to 350°F (175°C). Line an 8x8” baking pan with parchment paper. 2. In a saucepan, melt butter and chocolate over low heat. Let cool slightly. 3. Whisk in both sugars, then eggs and vanilla until smooth. 4. Sift in flour, cocoa powder, and salt. Stir until just combined. 5. Gently fold in raspberries. 6. Pour batter into pan. Top with extra raspberries if desired. 7. Bake for 25–30 minutes or until set and fudgy. Cool before slicing.
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