The Best Chocolate Raspberry Brownies Ever—These raspberry brownies don't have any cheese in them. They are made with flour, cocoa powder, chocolate chips, and fresh raspberries in a single bowl.
Ingredient
– 1 ½ cups dark or milk chocolate chip– 1 ¼ cup margarine or salted butter– 1½ cups light brown sugar– 4 large egg– 1 cup all-purpose flour– ½ cup cocoa powder– 2 cups raspberrie
Direction
1
Warm the oven up to 350F. I used a 9-by-9-inch baking sheet, but you can use an 8-by-12-inch one too. Use baking spray.
2
To melt chocolate, combine chocolate, margarine (or butter), and sugar in a medium saucepan over medium-low heat. Stir the chocolate mixture with a wooden spoon while it melts.
3
Warm the oven up to 350F. I used a 9-by-9-inch baking sheet, but you can use an 8-by-12-inch one too. Use baking spray.
4
Add eggs: Stir the chocolate mixture after adding each egg.
Sift flour and cocoa over melted chocolate mixture and stir thoroughly.
5
Or stir the ingredients directly into the melted chocolate (I've done both with the same results).
A little over half the raspberries should be gently folded in.
6
Scrape batter onto baking tray using spatula. Sprinkle leftover raspberries.
7
Bake the brownies: Bake on the middle rack for 30 minutes or 10 minutes extra for a firmer texture (I baked mine for 40 minutes in a 9 x 9-inch pan). Cool before cutting squares.