Instructions
Step 1: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
Step 3: Whisk in the brown sugar and granulated sugar until combined. Add the eggs and vanilla extract and mix until smooth.
Step 4: Stir in the flour and salt until just combined. Gently fold in the raspberries.
Step 5: Pour the batter into the prepared pan and smooth the top. Sprinkle with extra chocolate if desired.
Step 6: Bake for 25–28 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool completely before slicing.
Storage Information
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For a gooey texture, let chilled brownies come to room temp before serving. Freezing is also possible for up to 2 months.
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