Raspberry brownies are easily the best kind. They are soft in the center with a crust on the top. Oh, and who could forget they also have chocolate chunks and fresh raspberries, too! The recipe is simple: measure everything into one bowl, mix, add raspberries, and bake! I use fresh raspberries out of my garden, though I am sure you could use frozen if you drain off some of the liquid to avoid skewing the recipe's proportions. Try not to eat the whole pan at once!
Ingredients
- 1 teaspoon cocoa powder for dusting , or as needed
- 4 eggs
- 2 cups superfine sugar
- 1 cup margarine , softened
- 1 cup self-rising flour
- 1 cup chocolate chunks
- 0.75 cups cocoa powder
- 1 cup fresh raspberries
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
-
2
Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.
Nutrition Facts
Per serving
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