Ingredients
Method
- Preheat the oven to 350°F and prep an 8 x 8-inch pan by greasing and lining it with parchment paper on all sides. Set it aside.
- In a mixing bowl, combine the melted butter, cocoa powder, and vanilla. Whisk until you achieve a smooth mixture without any cocoa lumps.
- In a stand mixer with the whisk attachment, beat the eggs and the sugar until they turn light, fluffy, and beautifully pale. Introduce the butter mixture to this egg blend and gently fold it together with a rubber spatula.
- Add the flour and salt, folding the mixture until no streaks of flour remain. Now, for the pièce de résistance, gently fold in the raspberries and chocolate chips.
- Transfer this delightful concoction into the prepared baking pan and let the oven work its magic. Bake for approximately 25 minutes, testing for doneness from 20 minutes onward. The telltale sign? The edges are set, but a knife inserted into the center still comes out with a bit of brownie batter. The cooking time may vary, so keep an eye on them – it's all worth the wait!
Notes
For an extra burst of freshness, we recommend using fresh raspberries. To prevent them from breaking up when folded into the batter, pop them in the freezer for an hour to firm them up. If you opt for store-bought frozen raspberries, be mindful – they can release more juice, potentially making your brownies a tad more cakey. Get ready for a berrylicious twist in every bite!