Raspberry Brownies

Treat yourself and a loved one to the moist decadence of rich chocolate brownies loaded with juicy raspberries and topped with chopped walnuts.

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Raspberry Brownies
  1. ¾ cup (1½ sticks) Challenge Butter
  2. 2 cups sugar
  3. 4 eggs
  4. 1½ teaspoons vanilla
  5. 1½ cups all-purpose flour
  6. ¾ cup unsweetened cocoa powder
  7. 1 teaspoon salt
  8. 2 cups fresh or frozen raspberries (individually quick frozen not in syrup)
  9. 1 cup chopped walnuts
  1. 1

    Preheat oven to 350° F.

  2. 2

    Butter a 10x15-inch rimmed baking pan.

  3. 3

    Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, and salt.

  4. 4

    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.

  5. 5

    Sprinkle raspberries evenly over batter and gently press them into batter. Sprinkle nuts evenly over the top.

  6. 6

    Bake 20-25 minutes. Cool and cut into squares.

Comments

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Oh my. These are different than the cake like brownies I am used to... almost like a flourless chocolate cake or fudge. But so good! Just be careful or you might find yourself justifying "one more" too many times.

5

Jen