Triple Chocolate Raspberry Brownies
Fantastically rich and fudgy, these Triple Chocoalte Raspberrry Brownies are loaded with fresh raspberries for a puckery flavor kick. Made with three kinds of chocolate and just one bowl, this from-scratch recipe is both simple and sublime.
Equipment
- 8 x 8 shiny metal pan
Ingredients
- 8 Tbsp butter unsalted
- 8 ounces dark chocolate bar 72% cacao
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla pure
- 1/2 cup all-purpose flour unbleached
- 1/4 cup Dutch-process cocoa powder unsweetened
- 1/4 tsp sea salt fine
- 1 cup fresh raspberries divided
- 1/2 cup 60% cacao dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- Grease an 8 x 8 metal pan and line with parchment paper. Set aside.
- Chop dark chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments.
- Add sugar to bowl and whisk vigorously.
- Set aside to cool for 10 minutes.
- Add eggs, one at a time, whisking vigorously for one minute.
- Add vanilla then stir until evenly distributed. Set aside.
- In a separate bowl, sift together flour, cocoa powder and salt.
- Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
- Gently fold in 1/2 cup of raspberries and 1/4 cup of dark chocolate chips.
- Pour batter into baking pan. Smooth top to even.
- Top batter with remaining dark chocolate chips and raspberries.
- Bake for 25 to 30 minutes or until the tip of a toothpick inserted into the center of brownies comes out with a few bits of moist crumbs attached. Do not overbake.
- Cool completely before cutting.
- Garnish with fresh raspberries, if desired.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.