One of my favorite combinations is definitely chocolate and raspberry. This recipe brings together a nice chewy, deeply chocolate brownie with tart raspberries cutting through the richness. I cut these fairly small because they can be pretty intense. You can bake to your preferred doneness, but I like them on the less cooked end of the spectrum. Just make sure when you test for doneness that you try to avoid the raspberries because they will make the toothpick look like you need a few more minutes.
Raspberry Brownies
1 pint raspberries
10 tablespoons butter
3 ounces semi-sweet chocolate, roughly chopped
1/2 cup cocoa powder
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon strong coffee
2 eggs
1/2 cup flour
1/2 teaspoon salt
Line an 8 inch square brownie pan with parchment paper leaving an overhang so you can remove them easily.
Melt the butter and chocolate carefully, either over a double boiler or in the microwave. If using the microwave, stop every 15 seconds to stir, and stop when it is mostly melted. You can continue to stir as the final pieces melt.
Stir in sugar, cocoa, salt, vanilla, and coffee until thoroughly combined. Add eggs one at a time. Stir in the flour until just combined. Gently fold in half the raspberries being careful not to break them up.
Pour the batter into the pan and gently tap on the counter to spread the batter out. Add the remaining raspberries on top. Bake at 325 degrees for 20 minutes or until a tester inserted in the center comes out mostly clean. Allow to cool in the pan until just warm to the touch (or fully cool if you aren’t eating immediately). Remove and cut into squares.
