Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh raspberries
  • 1 tablespoon fresh lime juice
  • 10 tablespoons unsalted butter (room temperature)
  • 1 cup granulated sugar
  • ¼ cup brown sugar (packed)
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • ½ cup all purpose flour

Instruction

  • Add raspberries and fresh juice to my food processor and blend until smooth puree develops. Set aside.
  • Preheat oven to 350 degrees and prepare 8x8 sized baking pan with parchment paper and non-stick spray.
  • In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).
  • Next turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don’t scramble then add vanilla extract.
  • Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.
  • Add batter to prepared baking pan then dollop raspberry puree over brownie batter. Using a skewer or knife, swirl the top of the batter into a decorative pattern.
  • Bake for 30 minutes or until toothpick inserted into the center comes out just barely clean. Don't overbake.
  • Allow brownies to cool then use a heart shaped cookie cutter to cut out brownies then serve.