Raspberry Brownies
1 stick butter
3 squares unsweetened chocolate
1 ½ cups sugar
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon salt
½ cup flour
10.5 ounces of raspberry chocolate (I use the Ghirardelli Raspberry Radiance Bars)
½ coconut, toasted
½ cup pecans pieces, toasted
- Preheat the oven to 350ºF and grease a 9x12" baking pan.
- In a large bowl, melt the butter and unsweetened chocolate in the microwave. Start with 30 second intervals and stir in between.
- While the chocolate and butter are in the microwave, toast the coconut and pecans.
- Mix in the sugar, eggs, vanilla, almond extract, salt and flour.
- Chop 7-ounces (2 bars) of the raspberry chocolate into small pieces.
- Stir in the raspberry chocolate, toasted coconut and pecans.
- Bake for 25-30 minutes.
- Remove the brownies from the oven and place the last 3.5-ounces of raspberry chocolate on the top to melt. Spread it around and let cool completely before cutting them into squares.
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