Ingredients
Units
Scale
- 1 – 4.9 oz (140 g.) dark chocolate
- 1 stick plus 1 Tbsp. butter, room temperature
- 1 cup plus 2 tbsp. sugar
- 3 jumbo eggs, room temperature
- 1 tsp. vanilla
- 1 cup flour
Raspberry Sauce
- 1 package fresh raspberries (or 1 bag frozen raspberries)
- Sugar to taste.
Garnish:
- Powdered Sugar
- Fresh Raspberries
Instructions
- Preheat oven to 350 degrees F.
- Melt chocolate (I use the microwave and it usually takes about 3 minutes).
- Add the butter to melted chocolate and blend, slowly not to incorporate a lot of air.
- In a separate large mixing bowl, whisk the eggs.
- Add sugar to the eggs.
- Pour the chocolate-butter mixture into the egg-sugar mixture.
- Mix gently.
- Add vanilla and flour; mix well.
- Line a square baking pan with parchment paper.
- Pour the brownie batter into the lined baking pan.
- Bake for 40 minutes.
- Cool before serving.
Prepare Raspberry Sauce:
- With a hand-held immersion blender, blend the raspberries into a smooth, liquidy sauce.
- Blend in sugar to taste.
- Serve brownies with raspberry sauce in a pool on a plate or decorated as you like.
- Garnish with fresh raspberries and powdered sugar.
Nutrition
- Calories: 0
- Fat: 0
