Hello everyone! It’s been awhile since I’ve posted a dessert recipe on here, but if you saw on my Instagram stories, I made the most delectable dark chocolate raspberry brownies the other day that I just need to document. I love sharing my recipes with others through this blog, but the main purpose why I started this blog was to document recipes for myself that I want to make over and over again. There’s nothing easier (and more satisfying) than searching your own blog for a good recipe!
I’m visiting my sister right now and I used her KitchenAid stand mixer for this recipe, and now I really really want one. I never thought I baked or cooked enough to warrant the purchase of one, but it just makes it so much easier! I would love a turquoise KitchenAid stand mixer to match my kitchen, so I’m adding it to my Christmas wish list! My sister also has the best Le Creuset pots and pans, so cooking in her kitchen has been a dream. I feel like I’m on a cooking show or something. Looks like my Christmas wish list this year will just be a list of new kitchen gear!
These brownies are rich and moist, and the bites of raspberry add the perfect tartness to balance out the rich dark chocolate. I like to enjoy my brownie with a nice glass of Cabernet, while my husband enjoys his with a glass of scotch. Pick your pairing, and enjoy!
- 3/4 cup chopped 70% or 80% dark chocolate
- 1/2 cup unsalted butter
- 1 tsp pure vanilla extract
- 2/3 cup all purpose flour
- 3 tbsp cocoa powder, sifted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup packed brown sugar
- 1 cup whole fresh raspberries
Preheat oven to 350 degrees F. Line a 8 inch square baking pan with parchment paper.
In a large glass measuring cup, combine the chopped chocolate and butter and microwave for about a minute and a half. Stir until the chocolate and butter are completely melted into each other. Add the vanilla, and set aside.
Add the dry ingredients together (flour, cocoa powder, baking powder, baking soda, salt) into a medium bowl, whisk together and set aside.
In a large bowl or stand mixer, beat the eggs and brown sugar until thick and light, about 4-5 minutes. If you're using a stand mixer, add the dry ingredients in and continue to mix. If you're mixing by hand, use a spatula and gently stir the dry ingredient mixture into the wet ingredients until just combined.
Add the melted chocolate into the stand mixer (or fold in by hand).
Spread the batter into your baking pan.
Sprinkle the top with the whole raspberries (don't stir them into the brownies, just sprinkle them right on top).
Bake for 25 minutes or until a toothpick inserted into the centre comes out relatively clean.
Cool completely and enjoy!