An easy and fudgy one bowl brownie recipe filled with fresh raspberries and chocolate!
unsalted butter, melted and slightly cooled
plus 2 tablespoons all-purpose flour
(spooned & leveled)
unsweetened cocoa powder
semisweet chocolate chips
Preheat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil (making sure to leave some overhang), spray well with non-stick cooking spray and set aside.
Add the melted butter and granulated sugar to a large bowl and mix together until well combined. Mix in the eggs and vanilla until fully combined.
Sift in the flour, cocoa powder, and salt. Mix until just combined, then gently fold in the raspberries and chocolate chips.
Pour the batter into the prepared baking pan and bake at 350°F for 30-40 minutes. Check at the 30 minute mark and bake longer if needed, mine were perfect at 35 minutes.
Remove from the oven and allow to cool completely before slicing.
Store brownies in an airtight container in the refrigerator for up to 3 days.