Treat yourself and a loved one to the moist decadence of rich chocolate brownies loaded with juicy raspberries and topped with chopped walnuts.
- 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
Preheat oven to 350° F.
Butter a 10x15-inch rimmed baking pan.
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, and salt.
Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended. Spread mixture in prepared pan.
Sprinkle raspberries evenly over batter and gently press them into batter. Sprinkle nuts evenly over the top.
Bake 20-25 minutes. Cool and cut into squares.