Chocolate Raspberry Brownies Recipe

Pick fresh raspberries from the garden.

Get a pan and start boiling some water.

Place a glass bowl over the boiling water and add 10 ounces of dark chocolate chips and 2 sticks of cut-up butter to melt.

Add 1 milk chocolate Hershey's bar to the bowl for sweetness and stir to prevent burning.

Once melted, remove the bowl from the heat and add 2 cups of brown sugar, 1 cup of flour, 2 teaspoons of salt, 1 tablespoon of vanilla extract, and 1/2 cup of cocoa powder to the chocolate mixture.

Let the mixture cool slightly before adding 4 eggs to avoid cooking them, then stir to combine.

Add 2 cups of frozen raspberries, reserving half for topping, and stir them into the mixture.

Transfer the brownie mixture into cupcake liners using a measuring cup for easier scooping.

Top the brownie mixture with the reserved raspberries for decoration.

Preheat the oven to 350°F and bake the brownies for about 30 minutes.

After 30 minutes, check the brownies with a toothpick; if it comes out clean, they are done.

Remove the brownies from the oven and let them cool for 10-15 minutes before serving.

Equipment Needed

Spice Level:

Allergens