southern plate

Triple Chocolate Raspberry Brownies

– unsalted butter – light brown sugar – granulated sugar – vanilla extract – eggs – all-purpose flour – unsweetened cocoa powder – salt – Ghirardelli dark chocolate raspberry squares

Preheat the oven to 350 degrees and prepare an 8x8 baking pan with non-stick spray, optionally lining it with foil for easy removal.


In a large bowl, mix melted butter, brown sugar, sugar, and vanilla, then add eggs one at a time followed by flour, cocoa powder, and salt until well combined.


Spread half of the batter into the prepared pan, layer with raspberry squares, cover with remaining batter, and top with chopped raspberries and chocolate chip chunks.


Bake at 350 degrees for 30-35 minutes, then cool completely before cutting. These brownies can be stored in the fridge for 5-7 days or at room temperature for 2-3 days.


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