These thick, gooey brownies are made from scratch and studded with white chocolate chunks and big, juicy raspberries. They’re what dreams are made of.
What happens when you aren’t paying attention and bake a 9×13-inch pan’s worth of brownie batter in an 8-inch square pan? Ridiculously thick, amazingly moist brownies, that’s what. Whoops? Nope, not whoops. More like… you’re welcome.
Today is Secret Recipe Club reveal day. The Secret Recipe Club is a group of food bloggers who, once a month, are assigned another member’s blog from which they must choose, cook and share a recipe. Who has who is a secret until reveal day. Today!
This month, I was assigned the blog Couscous & Consciousness, written by Sue who lives in New Zealand and is not only a food-lover and cook, but also a yoga teacher. How fun! I’ve been following a lot of New Zealanders on Instagram lately because aquaponic gardening is really big over there, and oh my gosh– the country looks GORGEOUS. I’d love to visit someday. Plus, they all seem to be really big on fresh, sustainable food, and it sounds like that’s right up Sue’s alley, too.
Sue posts all types of recipes, but I happened to be on the hunt for dessert. Luckily she has a ton of amazing sweets on her site. There were a few in the running including Espresso Caramel Bars, Pear & Chocolate Clafouti, and this Fresh Pear Tart. In the end I decided to go with Sue’s Double Chocolate Raspberry Brownies. Whenever I’ve made homemade brownies before, I’ve always used cocoa powder. Sue’s brownies use melted chocolate instead. I thought that was really interesting and wanted to try it!!
- 10 oz butter
- 7 oz dark chocolate, roughly chopped
- 2 cups brown sugar
- 6 eggs
- 1 cup flour
- ¼ tsp baking powder
- 1 cup frozen raspberries
- 7 oz white chocolate, roughly chopped
- Preheat oven to 350 degrees.
- Place butter in a small saucepan over low heat, stirring occasionally, until melted. Remove from heat, add the dark chocolate, and stir constantly until the chocolate is melted and mixture is smooth. Set aside to cool slightly.
- Meanwhile, in a large bowl, mix together the sugar, eggs, flour and baking powder, until thoroughly combined. Stir in the chocolate-butter mixture and mix well. Add the raspberries and chopped white chocolate, and stir to combine.
- Pour mixture into a nonstick-sprayed 9x13-inch pan (for thinner brownies) or an 8-inch square pan (for thicker brownies). Bake for 25-30 minutes in the 9x13 pan or 35-40 minutes in the 8-inch pan.
- Remove from the oven and cool in the pan, before cutting into squares to serve.
Ohhhh man were these brownies amazing. I mean. Just look at them! So moist. So chocolately. And those berries. Love. Thanks, Sue, for an AMAZING recipe!