Triple Chocolate Raspberry Brownies
Servings: 9 brownies
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs large
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 9 oz. bag Ghirardelli dark chocolate raspberry squares (16 squares needed)
Topping
- 1 cup fresh raspberries
- 1/4 cup semi-sweet chocolate chunks
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick baking spray. Optional: For easy removal, line the pan with foil before spraying.
- In a large bowl, using a spoon or spatula, mix the melted butter, brown sugar, sugar, and vanilla. Add in the eggs, one at a time, and mix between each one. Add in the flour, cocoa powder, and salt. Mix until well combined.
- Spread half of the batter into the prepared pan, covering the bottom. Line the brownie layer with the raspberry squares, covering the entire pan. Spread the remaining brownie batter on top. Top with some chopped raspberries and chocolate chip chunks. Bake at 350 degrees for 30-35 minutes. Cool completely before cutting.
- These can be stored in the fridge for up to 5-7 days. At room temperature, 2-3 days.