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Raspberry-Laced Brownies

Source of Recipe


Victoria magazine (January / February 2008)



List of Ingredients



• 6 Tbsp butter, room temperature
  
• ½ pound bittersweet chocolate
  
• ¾ cup firmly packed light brown sugar
  
• ¾ cup white granulated sugar
  
• 2 eggs
  
• 1/3 cup all-purpose flour
  
• ¼ tsp salt
  
• ¾ cup semisweet chocolate chunks
  
• ¼ tsp raspberry flavoring
  
• ¼ tsp vanilla extract
  






Instructions



1. Preheat oven to 350° F. Line an 8- x 8-inch pan with parchment paper; lightly grease paper.
   In a medium, microwave-safe bowl, combine butter and bittersweet chocolate. Microwave on high in 30-second intervals, stirring after each, until butter and chocolate are melted and smooth (about 2 minutes total). Set aside.
   
   
2. In a large bowl, and using an electric mixer at high speed, beat sugars and eggs until fluffy. Gradually beat in flour and salt. Add melted chocolate mixture, stirring well. Stir in chocolate chunks, raspberry flavoring, and vanilla extract.
   
   
3. Pour batter into prepared pan. Bake 35 to 40 minutes, or until center is firm. Cool completely in pan. Using a serrated knife, cut into squares.
   
   Yield: 16 brownies