Rich decadent Raspberry Fudge Brownies are the perfect cure to your chocolate cravings!
I found a container of raspberries needing to be used the other day before they went bad so I decided I was making a pan of Raspberry Fudge Brownies to tame my chocolate cravings.
I don't know what it is but I'm always drawn to anything with the chocolaty raspberry combo, if it's an option on the dessert menu it's usually what I order.
One year for my 11th or 12th Birthday I made a rich chocolate cake with fresh raspberries as the filling and these Raspberry Fudge Brownies remind me of that amazingly rich chocolate cake.
I wish I would have kept the recipe for that cake because Grandma Lorna and I still talk about how good it was but these brownies are a pretty good equivalent.
Next time Grandma is back on the mainland I'll be making her a batch of these bad boys to enjoy!
To make the brownies whisk together 2/3 cup Natural Cocoa Powder and 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour until well combined and set aside.
In a medium size saucepan add 1 1/2 cups Butter and 1 1/2 cups Dark or Semi-Sweet Chocolate Chips.
Cook over low heat until butter and chocolate are melted.
Stir in 1 cups Brown Sugar, 1 cup Granulated Sugar and 1 teaspoon Sea Salt until sugar is dissolved.
Allow to cool for 5-10 minutes until room temperature.
Stir in 6 whole Eggs 1 at a time, stirring well between each addition.
With the last egg add 1 teaspoon Pure Vanilla Extract.
Add all the cocoa powder/ flour mixture to the butter mixture and stir until combined.
Butter a 9"x13" pan and add brownie batter.
Sprinkle 1 1/2 cups Fresh Raspberries over the top of batter and bake at 350 degrees for 45 minutes.
Brownies will still be slightly loose in the center.
Enjoy plain or with a giant scoop of vanilla ice cream!
These aren't low fat my friends but worth every calorie!
Raspberry Fudge Brownies
Rich easy to make Raspberry Fudge Brownies.Prep time: PT15M
Cook time: PT45M
Total time: PT1H0M
Yield: 16 Bars
- 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
- 2/3 cup Cocoa Powder
- 1 1/2 cups Butter, Plus More For Greasing Pan
- 1 1/2 cups Chocolate Chips (Semi Sweet or Dark Chocolate)
- 1 cups Brown Sugar
- 1 cup Granulated Sugar
- 1 teaspoon Sea Salt
- 6 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cups Fresh Raspberries
- Preheat oven to 350 degrees.
- Butter a 9"x13" pan and set aside.
- In a small bowl whisk together flour and cocoa powder until well combined and set aside.
- In a medium sized saucepan add butter and chocolate chips. Cook over low heat until butter and chocolate are melted. Remove from heat and stir in both sugars and salt.
- Allow chocolate mixture to cool for 5-10 minutes until room temperature.
- Stir in eggs one at a time mixing well between each addition. With the last egg stir in vanilla and mix until well combined.
- Stir flour mixture into wet ingredients and stir until combined.
- Pour batter into prepared pan and sprinkle with raspberries.
- Bake for 45 minutes until brownies are set but center is still slightly loose.
- Allow to cool completely before slicing.