As a thank you for birthday gifts I wanted to make some raspberry brownies for some friends.

Used epicurious’s raspberry brownie recipe.  https://www.epicurious.com/recipes/food/views/raspberry-spiked-chocolate-brownies-240506

Ingredients:

• 7 ounces dark chocolate (used Lindt 70 to 85% – used a mix of 3 bars)
• 8 ounces unsalted butter
• 1 3/4 cups dark brown sugar
• 4 eggs
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/3 cup cocoa, sifted
• 10 oz raspberries, frozen

Melted chocolate with butter over a double boiler.

Stirred in brown sugar and vanilla.

Added 4 eggs.

Because baking soda is added later, hand mixed everything.  Maybe this would be better using an electric mixer (hand or stand).  It would def be lighter that way.  Maybe next time.

Stirred in salt, baking powder, flour, and cocoa powder.

Used a small whisk to mix it all together.

Poured the batter into a 12” by 8” pan lined with parchment.

Threw on frozen raspberries.  The more the better.  Next time would push some down into the batter because they do not sink.  The batter is too thick.

Baked in 325 to 340 degree oven.  Started closer to 340 but after 30 minutes and it still wasn’t anywhere close to being done, lowered the temperature to 325 and topped it with foil.  Set the timer for another 10 minutes.  And then another 7 minutes.  And then another 3.  And then another 10.  Because the raspberries get so oozy cannot tell when this is done.  Next time would prob stop at 45 mins at 330 ish,

The top half is rather gooey from the raspberries and the bottom is drier (it looks like 2 layers).  By pushing berries down and shortening baking time, maybe can prevent having layers.

Zo is judging the appearance quite sternly.  Don’t think she approves.

Waiting to serve a day helped redistribute some of the moisture so this is good to make ahead a day or so.

Zo didn’t get any but thought they smelled good.