Chocolate Raspberry Brownies

From the kitchen of Carly

Fudgy at the center, crisp on top, with bright raspberry pockets that cut through the chocolate. Two kinds of chocolate, one bowl, 30 minutes in the oven. The kind of brownie that ruins boxed mix forever. Pull them when the center still wobbles. The brownies firm up as they cool; overbaking is the brownie killer.

Chocolate Raspberry Brownies
Prep
15 min
Cook
35 min
Total
50 min
Servings
16
Difficulty
easy

Ingredients

16 servings

  • 200 gdark chocolate (70%), broken up
  • 100 gmilk chocolate, broken up
  • 250 gsalted butter
  • 400 glight brown sugar
  • 4large eggs
  • 140 gall-purpose flour
  • 50 gcocoa powder
  • 200 gfresh raspberries

Instructions

  1. Heat the oven to 350°F (180°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the long sides for lifting later.

  2. Combine the dark chocolate, milk chocolate, butter, and brown sugar in a saucepan. Heat over the lowest possible flame, stirring constantly with a wooden spoon, until smooth and glossy.

  3. Pull the pan off the heat and let it cool for 5 minutes. Hot chocolate batter scrambles eggs.

  4. Stir in the eggs one at a time, beating fully between each addition. The batter should look thick and glossy.

  5. Sift the flour and cocoa powder over the top. Fold in gently with a spatula until just combined; stop when you can't see streaks.

  6. Fold in half the raspberries. Pour the batter into the prepared pan, smoothing the top with the spatula.

  7. Scatter the remaining raspberries across the top, pressing them in slightly so they don't sink.

  8. Bake on the middle rack for 30 to 35 minutes. The top should be set with a slight wobble at the very center; a skewer comes out with damp crumbs but no liquid batter.

  9. Cool completely in the pan before lifting out and slicing into 16 squares.

  10. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a fudgier texture.

Substitutions
  • milk chocolate to white chocolate or extra dark chocolate. White goes sweeter; extra dark doubles down on rich. Both work.
  • fresh raspberries to frozen raspberries (do not thaw). Frozen work straight from the freezer. Skip thawing or you get pink streaks.
  • salted butter to unsalted butter + 1/2 tsp salt. Standard swap. The salt is what makes the chocolate pop.

Pairs well with: A scoop of vanilla bean ice cream, Cold milk or hot black coffee, Lightly sweetened whipped cream and extra raspberries

Adapted from TheMealDB.