Ingredients

The following ingredients have 9 Servings
  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet chocolate, (chopped)
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tablespoon raspberry liqueur, (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3/4 cup (100 grams) semisweet chocolate chunks
  • 1 cup (125 grams) fresh or frozen raspberries ((do not thaw if using frozen))
  • Freeze dried raspberries, (for garnish)

Instruction

  • Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
  • In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
  • Add in eggs, yolk, raspberry liqueur (if using), and vanilla extract and whisk vigorously for about 1 minute, or until the batter is very well combined and slightly ribbony. This helps create that shiny crust on top.
  • Use a rubber spatula to stir in the flour, cocoa powder, and salt until just combined. Stir in the chocolate chunks and raspberries.
  • Pour into prepared pan and smooth out. Bake for 30 minutes. Let cool in pan for at least 30 minutes before slicing.
  • Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.
  • Before serving, pulverize the freeze dried raspberries either in a food processor, blender, or in a ziptop bag with a rolling pin or mallet. Use a fine mesh strainer to lightly garnish the pulverized raspberries over the brownies. For a finer texture and to remove the dried raspberry seeds, sift a few times before garnishing the brownies.