INGREDIENTS:
1/2 cup unsalted butter
3.5 oz chopped baking chocolate, bittersweet or semi-sweet (see notes below)
1 cup sugar
2 eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
3 tbsp cocoa powder, sifted
2 1/2 cups fresh raspberries, divided
1/4 cup powdered sugar, optional
INSTRUCTIONS:
Preheat the oven to 350 degrees. Line a 9-inch cake pan with parchment paper and grease with non-stick spray.
Melt the butter and chopped chocolate together in a medium-sized saucepan over medium heat on the stovetop. Set aside and let it cool for 5 minutes.
Mix in the sugar, eggs, and vanilla extract with a whisk until thoroughly incorporated.
In a small bowl combine the flour and cocoa powder, then add it to the batter. Mix with a wooden spoon or silicone spatula until combined.
Spread the brownie batter into the prepared cake pan and press about 1 cup of the raspberries gently around the rim of the cake pan into the batter.
Bake for 25-30 minutes (just until the brownies are set and don’t wiggle when you move the pan). Cool completely on a wire rack and dust on powdered sugar. Top the brownie cake with the remaining raspberries in the middle.
NOTES:
Preparing Cake Pan:
I recommend preparing your 9-inch cake pan using two methods. The first, lining it with parchment paper. The parchment paper will help to remove the brownie from the pan once cooled. The second, spray the sides of the pan, including the parchment paper, with non-stick spray.
Fresh Raspberries:
I strongly encourage you to use FRESH raspberries. Frozen raspberries contain extra water from being frozen and could throw off the texture of the brownie cake. Dry, fresh raspberries don’t.
Baking Chocolate:
I typically only use semi-sweet or bittersweet baking chocolate for brownies. So the choice is up to you for which one you’d rather use (for this recipe I used a bittersweet chocolate bar). Also, you can use either a 3, 3.5, or 4-ounce chocolate bar for this recipe.
