Double Chocolate Raspberry Brownies

It has already snowed around these parts, so it's pretty clear that summer is over. So I was pretty excited to see raspberries at Costco the other day, and happily bought two containers. I don't know about you, but summer fruit helps me feel more summery, even if I have to wear gloves to go outside. I concocted these delicious brownies with raspberries thinking it would be a good combination, and I wasn't disappointed. These brownies get even better the second day - as the moisture in the berries leaches out into the chocolate. These are great with vanilla ice cream, and equally good as you stand over the pan and keep cutting off 1/2 inch slices. (Not that I would know anything about that.)

Another great thing about these bars? They only dirty two pans - a saucepan and a 9-inch baking pan!

Start by melting the butter in a medium saucepan over medium low heat. Then add the chocolate

and the cocoa

and cook and stir until the chocolate is melted.

Do not overcook - remove from the heat while there are still a few "chunks" of chocolate - when you keep stirring, those chunks will melt.

Remove from the heat and stir in the sugar.

Add the eggs, one at a time,

then add the vanilla and almond extracts.

Now add the flour, baking powder and salt, and stir just until incorporated.

Then add half of the raspberries

and fold them in gently. Transfer the batter to a greased 9-inch baking pan, and press the remaining raspberries into the batter.

Bake for 20-25 minutes or just until set, then cool on a wire rack.

Oh, these are SOOOO good!

One year ago: Ham and Broccoli Roll Ups with Wild Rice Pilaf
Two years ago: Cornbread and Apple Stuffing
Three years ago: Pumpkin Custard Pie (the only pumpkin pie I make!)
Four years ago: Cheesy Vegetable Soup

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Double Chocolate Raspberry Brownies

1/2 cup butter
6 ounces semi sweet chocolate
3 Tbsp. cocoa
1 cup sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 cup raspberries, fresh or frozen, divided

In a medium saucepan, melt butter, chocolate and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Beat in eggs, one at a time, and vanilla and almond extract. Gently stir in the flour, baking powder and salt until just incorporated. Gently fold in 1/2 cup raspberries. Transfer to a greased 9-inch baking dish. Press remaining raspberries on top of batter. Bake at 350 for 20-25 minutes or until just set. Cool on wire rack. Serve with vanilla ice cream.

Makes 16 bars.