Raspberry brownies 
With recipe
Juicy raspberry brownies – so wonderfully chocolatey and fruity-sweet! Thanks to the red berries, the brownies taste lovely and summery and not too sweet, and the dough is incredibly fudgy. This is guaranteed to be your new favorite recipe!
INGREDIENTS
180 g dark chocolate (at least 60-70% cocoa content)
150 g butter
180 g sugar
1 packet of vanilla sugar
4 eggs (size M)
100 g wheat flour (type 405)
¼ tsp salt
250 g raspberries (fresh or frozen)
PREPARATION
1. For the raspberry brownies, preheat the oven to 170 degrees top and bottom heat. Line a brownie pan (size 20 x 20 cm) with baking paper. Roughly chop the chocolate and put it in a small saucepan with the butter. Melt slowly over a low temperature, stirring occasionally.
2. Remove the pan from the heat, stir in the sugar and vanilla sugar until the sugar has dissolved. Pour into a mixing bowl and leave to cool for at least 5 minutes.
3. As soon as the chocolate mixture has cooled, stir in the eggs one at a time with a wooden spoon until the dough has a pudding-like consistency. Mix the flour and salt in a small bowl, add to the mixing bowl and carefully fold into the dough.
4. Pour the brownie dough into the prepared pan. If you are using fresh raspberries, wash them, drain them completely and sort them. The frozen berries can be used straight away. Spread the berries evenly over the dough, pressing them down very carefully. Bake in the hot oven on the middle shelf for about 30-35 minutes.
5. Remove the brownie pan from the oven – the dough can still be a little “moist” in the middle, so it stays nice and juicy even after cooling. Allow to cool completely on a wire rack. Cut into pieces and serve. Enjoy!
