Ghirardelli Dark Chocolate Raspberry Brownie Recipe

Last night I made some brownies, and it made me think that I need to make this recipe sometime real soon! :)






You may be wondering what the are? They're Ghirardelli Dark Chocolate Raspberry Brownies! YUM!!!! :) Here's the recipe:

Ingredients:

3/4 Cup of flour
1/2 Cup unsweetened cocoa powder
1/2 Teaspoon kosher salt
3/4 Cup PACKED light brown sugar
3/4 Cup sugar
1/2 Cup of butter, melted
1 Tablespoon vanilla extract
2 Large eggs, room temperature
1 (3.5 ounce) Ghirardelli Dark Raspberry bar
9 Ghirardelli Dark Raspberry squares from a 5.32 oz. package of individually wrapped chocolate squares.

Directions:

Preheat oven to 350 degree's F.

Sift the cocoa powder, kosher salt, and flour in a bowl and set aside.

In a stand mixer (or just use a hand mixer, whatever you please), mix together brown sugar, melted butter, sugar, and vanilla extract for about 3 minutes or until fully mixed.

Add in eggs one at a time until fully combined.

Lightly grease an 8x8 baking pan, spread HALF the brownie batter in the bottom of the pan. Set aside.

Take your Dark Raspberry BAR (not the 5.32 oz thinga-ma-bob), cut along creases, (and not through the pieces, because then the raspberry stuff will disappear while you cook it, and that will just NOT be delightful). ;)

Place the pieces on top of the brownie batter in any pattern you like.

Spread the remaining batter on top.

Bake brownies at 350 for 30 minutes.

Cool on cooling rack for 25 - 30 minutes.

When you have finished the last step of cooling, the brownies should be slightly warm but not too hot. Then take the 9 Dark Raspberry SQUARES and press them lightly on top of the brownies. Wait for brownies to cool, and you'll have a much easier time cutting into them, but if you just can't simply resist, DIG IN!!! :)

(I found this recipe here, it belongs to her, and so does the photo!)