Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch brownie pan and line with parchment paper.
- Melt dark chocolate and unsalted butter together in a double boiler or microwave, stirring until smooth.
- In a mixing bowl, whip together eggs, granulated sugar, and brown sugar until pale and fluffy, about 5-7 minutes.
- Gradually add the cooled chocolate mixture to the egg-sugar blend and mix until just combined.
- Sift together flour, cocoa powder, and salt. Fold gently into the wet mixture until no flour remains.
- Pour batter into the prepared pan, press in raspberries evenly.
- Bake for 40 minutes (45 if using frozen raspberries) until edges are firm and center is gooey.
- Let cool completely in the pan, then lift out using parchment and slice into squares.
Nutrition
Notes
For best results, avoid overmixing to maintain a fudgy texture. Store in an airtight container at room temperature for up to 3 days.