I’m back guys! It’s been a couple of days & I’m still adjusting to being back/getting into the groove of things. While we were gone, An’s grandfather sadly passed away. We are heartbroken and are dealing with family matters as of this week. BUT I did promise you a lot of recipes, and don’t you worry, they’re all coming. Starting off with these MELT IN YOUR MOUTH raspberry brownies. They’re juicy, fudgy, & rich with a pop of tartness. I mean, look at that crackling top! I know everyone is getting their Christmas bake on, but if you need a break from all that, these are waiting to be made & eaten by you… chocolate never goes out of season. Also, I can’t wait to share our trip with you. Once I settle in a bit more I’ll get to it! Have a lovely Thursday my friend.

Oh & one more thing. No raspberries? No problem. Add in a cup of extra chocolate chunks or whatever you like… 😉 I personally really want to try bananas…

MELT IN YOUR MOUTH RASPBERRY BROWNIE RECIPE 

INGREDIENTS

• 1 cup dark chocolate chips
• 1/2 unsalted butter
• 3/4 cup lightly packed dark brown sugar
• 2 eggs
• 1/2 cup AP flour
• 1/4 cup + 2tbsp cocoa powder
• 1 cup fresh raspberries

DIRECTIONS

• Preheat oven to 325°F.
• Line an 8×8 in brownie pan with parchment paper.
• Melt chocolate & butter over a double broiler, then set aside to cool slightly.
• In a medium bowl, beat sugar & eggs till frothy (5mins).
• Slowly pour in the chocolate to the egg mixture, beating as you pour.
• Continue to beat till all the chocolate is incorporated.
• Sift in the flour & cocoa powder and fold till just combined.
• Gently fold in the raspberries & pour the batter into your prepared pan.
• Bake for 30-35mins.
• Cool in pan completely before cutting. Preferably overnight in the fridge.