Dark chocolate and raspberry brownies

• Vegetarian

• Produce

  • 1 pint Raspberries

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups Brown sugar
  • 1/2 cup Cocoa powder
  • 3/4 cup Dark chocolate chips
  • 1 cup Flour
  • 2 tsp Kosher salt
  • 1/2 cup Milk chocolate chips
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter, unsalted

Found on ahappyfooddance.com

Ingredients

• ¾ cup dark chocolate chips
• ½ cup milk chocolate chips
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 2 teaspoons kosher salt
• 2 cups brown sugar
• 1 tablespoon vanilla
• 4 large eggs
• 1 cup flour
• ½ cup cocoa powder
• 1 pint raspberries

Directions

• Preheat oven to 350 degrees F. Butter, flour and line a 13 x 9 baking dish with parchment and set aside.
• In a glass bowl, set over a pan of boiling water, mix together dark chocolate, milk chocolate and butter. Stir mixture until completely melted and then remove from boil water.
• Add salt and sugar to mixture and beat well. Stir in vanilla.
• Add eggs, one at a time, beating well after each addition.
• Stir in flour and cocoa powder until just combine.
• Gently add in half of the raspberries to the mixture, stir together, being careful not to break the fruit.
• Transfer the mixture to the prepared pan. Top with the remaining fruit.
• Bake for 25-30 minutes or until a toothpick is inserted into the middle and comes out with moist crumbs. If the toothpick comes out dry, youve over baked your brownies.
• Allow to cool, then remove from pan and cut brownies into 12 squares.
• Brownies are best kept refrigerated.