Very Berry Raspberry Brownies
Preheat oven to 350°F. Line a 9x13-inch pan with parchment and spray with nonstick cooking spray. OR do like I do and use a mini muffin pan sprayed with spray oil.
Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
Pour batter into prepared pan. Bake for 22-25 minutes FOR A 9x13 (12- 18 minutes for mini muffin sized), or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Drizzle or dunk the brownies with VERY BERRY RASPBERRY LIQUEUR. Cool completely before slicing.
Ingredients
Directions
Preheat oven to 350°F. Line a 9x13-inch pan with parchment and spray with nonstick cooking spray. OR do like I do and use a mini muffin pan sprayed with spray oil.
Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
Pour batter into prepared pan. Bake for 22-25 minutes FOR A 9x13 (12- 18 minutes for mini muffin sized), or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Drizzle or dunk the brownies with VERY BERRY RASPBERRY LIQUEUR. Cool completely before slicing.
Notes
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