Fudgy. Rich. Ooey-gooey. Raspberries. Need I say more? Each decadent bite reminds me of long-ago two-year-old-birthday-party-smear-my-face-in-chocolate-happiness days, and I have to admit, I’m a little tempted to re-enact the moment…
The raspberry syrup adds a wonderful depth to the flavor of these brownies, especially combined with the tartness of the frozen raspberries. And then of course, there’s the dark-chocolate-truffle-like-fudginess of the brownies. These are delicious served with a glass of milk. Or ice cream. Or on their own.
Dark Chocolate Raspberry Brownies
Adapted from Better Homes & Gardens cookbook
- 1/2 cup + 3 Tbs butter
- 1/2 cup + 2 Tbs cocoa powder
- 1 cup sugar
- 3 Tbs Torani raspberry syrup (optional, but highly recommended)
- 1 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 2/3 cup all-purpose flour
- 1 cup frozen raspberries
- 2/3 cup mini dark chocolate chips
Preheat oven to 350&defF. Grease and flour a 9x9x2 inch square baking pan. In a medium saucepan, melt the butter and cocoa powder on low heat, stirring until combined and smooth. Remove from heat, and add sugar, salt, vanilla, and raspberry syrup. Whisk in the eggs, then add the flour. Fold in the raspberries and chocolate chips.
Bake for 30-35 minutes, then cool on a wire rack. Once cooled, cut into squares (or use a cookie cutter for shapes) and dust lightly with powdered sugar. Or, if you don’t feel like waiting for them to cool (give them at least 5-10 minutes), just skip the powdered sugar-shapes-bit and eat them hot out of the pan.
*For a seedless version, substitute 2/3 cup seedless raspberry jam for the berries, and reduce sugar to about 2/3 cup.