Ingredients
The following ingredients have 8 Servings
- 3/4 cup flour
- 1/4 cup cocoa powder (I used Dutch processed)
- 1/2 teaspoon salt
- 8 tablespoons 1/2 cup unsalted butter
- 10 oz bittersweet or semi sweet chocolate
- 3/4 cup sugar
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (optional)
- 1/3 cup (plus 2 tablespoons lightly crushed frozen raspberries (or heaping 1/2 cup chopped fresh raspberries))
- 2/3 pint fresh raspberries
Instruction
- Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, with some overhang to act as a sling.
- In a small bowl, mix the flour, cocoa powder, and salt together. Set aside.
- In a double boiler, add the butter and chocolate together. Heat until both are melted, mixing well. Stir in the sugar and beat well. Beat the eggs in vigorously, one at a time. Whisk in the extracts, then add the flour mixture and mix well for about a minute. Fold in the frozen raspberries.
- Pour into the baking pan and top with the fresh raspberries.
- Bake for about 35 - 40 minutes, or until the center is no longer jiggly. Due to the fudginess of the brownies, the toothpick test may not work. Allow to cool in the pan for at least 15 minutes before removing and allowing to cool completely on a wire rack.
