Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high quality preferred)
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup fresh raspberries (frozen also works)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on the sides. This “sling” makes it much easier to lift the brownies out once they have cooled. Lightly grease the parchment with a bit of butter or non-stick spray for extra insurance.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla extract. This stage is crucial for creating that shiny, crackly brownie top—don’t be afraid to whisk well here!
- Sift the flour and cocoa powder directly into the wet ingredients to prevent lumps. Add the salt. Use a rubber spatula to gently fold the mixture together until just combined. Be careful not to overmix, as too much stirring can lead to a tough, bready texture rather than a fudgy one.
- Gently fold in the chocolate chips and half of the raspberries. Pour the thick batter into your prepared baking pan and smooth the top. Press the remaining raspberries into the top of the batter in an even pattern. Bake for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter.
- Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling allows the fudgy structure to set. Once cooled, lift the brownies out using the parchment paper edges. Slice them into 16 even squares using a sharp knife, wiping the blade between cuts for clean edges.
- Cook Time: 50 minutes