- ¾ cup (1½ sticks) Challenge Butter
- 2 cups sugar
- 4 eggs
- 1½ teaspoons vanilla
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 cups fresh or frozen raspberries (individually quick frozen not in syrup)
- 1 cup chopped walnuts
1Preheat oven to 350° F.
2Butter a 10x15-inch rimmed baking pan.
3Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, and salt.
4Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended. Spread mixture in prepared pan.
5Sprinkle raspberries evenly over batter and gently press them into batter. Sprinkle nuts evenly over the top.
6Bake 20-25 minutes. Cool and cut into squares.