These brownies are so moist and delicious, studded with fresh raspberries, they’re sure to please your palate! They’d be great in a trifle or hot chocolate sundae! They’re easy to whip together & impressive enough to share – if you want to!
Preheat oven to 325 degrees.
Spray a 9 x 13-inch baking pan with non-stick spray.
In the bowl of a stand mixer, blend until fluffy – about 3 minutes:
1 cup Butter, softened
1 1/4 cup Sugar
1/2 cup Dark Brown Sugar
Add 4 Eggs, mixing after each addition.
Then blend in:
1/4 cup Chambord
1 teaspoon Vanilla Extract
1 1/4 cups Flour
1/2 cup Cocoa
1/4 teaspoon Salt
Pour batter into prepared pan and spread out evenly.
Scatter 2 cups fresh Raspberries over the top of batter.
Bake for 45 minutes until top of brownies is no longer shiny.
Allow to cool and sprinkle with Powdered Sugar.
|Red Raspberries immersed in Chocolate Brownies!|
|We spotted these odd treats in the window of a Salzburg confectionery.|