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Best-Ever Chocolate Raspberry Brownies

You will either love us forever or despise us for eternity for giving you this recipe! These brownies are so good your willpower will be acutely challenged: crisp on the edges and super squigdy in the middle — brownie perfection! Be sure to have the raspberries at room temperature before using or they will cool down the batter and change the cooking time.

Best-Ever Chocolate Raspberry Brownies

7 oz. dark chocolate, broken into pieces
4 oz. milk chocolate, broken into pieces
9 oz. salted butter (18 tbs.)
14 oz. light brown sugar (1¼ cups)
4 eggs
5 oz. all-purpose flour (1½ cups)
2 oz. cocoa powder (scant ½ cup)
7 oz. raspberries

Heat the oven to 350°F. Butter a 9″ x 13″ baking pan.

Put the chocolate, butter, and sugar in a saucepan and heat on low until the everything has melted, stirring occasionally with a wooded spoon. Remove from the heat and col slightly. Add the eggs, one at a time. Sift in the flour and cocoa, stir well, then fold in half of the raspberries.

Spread in prepared pan and top with the remaining raspberries. Bake for 30-35 minutes, until the edges are done and the center is done, but soft. Cool before cutting into squares.

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