Raspberry Chocolate Brownies - Best Ever Brownies Recipe

Melt 3/4 cup (170g) unsalted butter and 3 oz (90g) semisweet chocolate, chips or chunks over a bain-marie.

Turn off the heat and mix in 1 cup (200g) sugar to combine.

Remove from heat and add 3 eggs, one at a time, mixing well after each addition.

Add 1/2 tsp (3g) salt and 1 tsp (5g) vanilla extract and mix.

Sift in ⅔ cup (80g) flour and 3 tbsp (24g) dark cocoa powder, whisking to combine but being careful not to overmix.

Fold in 3 oz (90g) semisweet chocolate, chips or chunks and 4 oz (120g) fresh raspberries gently.

Pour the mixture into an 8-inch (20cm) square pan that is greased and lined with parchment paper.

Bake at 350F (180C) for 25-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.

Let cool completely.

Equipment Needed

Spice Level:

Allergens