Ingredients:
For the Brownie:
1 cup unsalted butter
2 cups granulated sugar
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
For the Raspberry Filling:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
Juice of 1 lemon
For Garnish:
Fresh raspberries
Chopped chocolate or chocolate shavings
Instructions:
Prepare the Raspberry Filling:
In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the mixture is thickened and the raspberries have broken down, about 10-15 minutes. Allow it to cool slightly.
Make the Brownie:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar and cocoa until well combined.
Beat in eggs one at a time, then stir in vanilla extract. Gradually blend in flour and salt. Fold in chocolate chips.
Pour half of the brownie batter into the prepared pan. Spread the raspberry filling over the batter evenly, then top with the remaining brownie batter. Use a knife to swirl the layers together slightly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Serve:
Allow the brownies to cool in the pan. Once cooled, cut into squares. Garnish each piece with fresh raspberries and chopped chocolate or chocolate shavings.
