Description
Sixteen small chocolate brownies with raspberries.
Ingredients
Scale
- 1/2 cup Unsalted butter
- 5 ounces Semisweet chocolate, chopped
- 3/4 cup Granulated sugar
- 2 eggs Large eggs
- 1 teaspoon Vanilla extract
- 3/4 cup All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/4 teaspoon Fine salt
- 1 cup Fresh raspberries
Instructions
- Heat oven to 350°F and line an 8-inch metal pan. Gently melt 1/2 cup butter and 5 oz semisweet chocolate, then cool until warm.
- Whisk in 3/4 cup sugar, two eggs and 1 tsp vanilla. Fold in 3/4 cup flour, 1/4 cup cocoa and 1/4 tsp salt just until combined. Gently fold in three-quarters of the cup of dry raspberries.
- Spread in pan and press remaining berries into surface. Bake approximately 30–35 minutes until center reaches 160°F for an egg-containing dish and shows moist crumbs, not raw batter; record whether fruit pockets alter probe readings.
- Cool about ninety minutes, then cut four by four. Document berry distribution and whether the center is fudgy rather than wet.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 30–35-minute bake and 90-minute cooling; raspberries can alter center moisture.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 35 minutes
- Category: Bars
Nutrition
- Serving Size: One square