Chocolate Brownies with Fresh Raspberries
- 10 tbsp. (140 g) unsalted butter, softened
- 1 cup (200 g) chopped dark chocolate
- 1 cup (225 g) granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ⅔ cup (85 g) all-purpose flour
- 1½ cups (187 g) fresh raspberries
1 | Preheat oven to 350°F (180°C). Line an 8-inch square tin with silicone or parchment paper.
2 | In a double boiler or a bowl set over a pan of simmering water, melt the butter and the chocolate together. Remove pan or bowl from the heat and let cool slightly.
3 | Whisk the sugar, vanilla extract, and a pinch of salt into the chocolate mixture. It will seem a bit grainy, and that’s OK. Then whisk in the eggs and egg yolk until well mixed.
4 | Sift in the flour and mix for about a minute until batter is thick and smooth. Then fold in the fresh raspberries and pour the batter into the prepared tin.
5 | Bake for 35 to 45 minutes, or until a knife inserted in the middle comes out with only moist crumbs clinging to it.
6 | Remove the brownies from the oven and place a damp tea towel over the tin to keep the top from becoming crispy. (If you like a crispy top, leave the towel off.) Allow brownies to cool completely and then cut into squares.