Fudgy Raspberry Brownies

• servings: 16 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3/4 cup unsalted butter, melted

3/4 cup Dutch-process cocoa powder

1 teaspoon vanilla extract

1 3/4 cup packed light brown sugar

3 large eggs

3/4 cup all purpose flour

1/2 teaspoon salt

1/2 cup fresh raspberries, frozen*

1/2 cup semisweet or bittersweet chocolate chips (or chopped chocolate) (optional)

Directions

Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.

Place the melted butter, cocoa powder, and vanilla in a mixing bowl and whisk to combine until no lumps of cocoa remain. Set aside.

In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.

Add the butter mixture to the egg mixture and use a rubber spatula to fold together.

Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, gently fold in the raspberries and chocolate chips (if using)

Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven!