These fudgy chocolate brownies are dotted with white chocolate chips, and topped with sweet fresh red raspberries. The end result is an amazing brownie that is sweet, chocolatey and fruity, the perfect combination.
Line a 9-inch square baking tin with parchment paper, or spray with non-stick cooking spray. Set aside.
Melt the butter and chocolate in a large heatproof bowl using either the microwave or the double boiler method on the stovetop. Stir until smooth and well combined.
Add the sugar, eggs and vanilla extract to the melted chocolate mixture. Stir until well combined.
Add the flour and cocoa powder and stir until just combined.
Fold in the chocolate chips.
Transfer the brownie batter to the prepared baking tin and smooth the surface.
Top with the fresh raspberries.
Bake the brownie for 30 minutes, or until the edges are firm and the center is still slightly soft.
Allow to cool in tin before slicing.
Notes
Increase the baking time slightly for firmer brownies, and decrease the baking time slightly for fudgier brownies.
These brownies can be served warm or at room temperature.
The raspberries can also be gently stirred into the brownie batter, however they may break up as they are mixed in.