Chocolate Covered Raspberry Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 cup (170g) chocolate chips/ chunks
• Raspberries, patted dry (as many as you want/enough to cover the top) (for the topping)
• 6 oz (170g) semisweet chocolate (for the topping)
• 85 mL (~1/3 cup) heavy cream (for the topping)
• 1 tbsp (15g) unsalted butter (room temp) (for the topping)

Instructions

1. Preheat oven to 325°F (163°C) and line/grease an 8x8-inch pan with parchment.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes to help create a crackly top.
4. Stir in cocoa powder & salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in chocolate chips/chopped chocolate.
7. Spread into the greased pan.
8. Bake for 30-40 minutes until a toothpick near the center comes out with moist crumbs (not wet batter).
9. Let the brownies cool completely.
10. Heat the cream until just simmering.
11. Pour over chocolate, wait 1-2 min, and stir until smooth.
12. Stir in butter until melted and glossy.
13. Save about 1/3 of this ganache at room temp for the drizzle.
14. Chill the remaining ganache until firm, then whip it a bit until fluffy.
15. Frost the brownies with the whipped ganache, add the raspberries (patted dry) all over the top, and drizzle with the saved ganache.
16. Chill before slicing to get cleaner cuts.
17. Best enjoyed fresh!