Raspberry Brownies

I can't remember the last time I had these brownies! My Mom use to make them all the time when there was such a thing as raspberry chocolate chips but once they stopped making them, we couldn't make these delicious brownies. Until....(drum roll please)...I discovered Ghirardelli Raspberry Radiance Bars! They taste exactly like the raspberry chocolate chips we use to buy and work wonderfully in this recipe. I will say watch your cooking time on these. The amount of chocolate in them makes them appear undercooked but don't be fooled. I made the mistake of leaving them in for an extra 15 minutes and they were overcooked. Better to have ooey-gooey brownies rather than crunchy ones!

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
  1. Preheat the oven to 350ºF and grease a 9x12" baking pan.
  2. In a large bowl, melt the butter and unsweetened chocolate in the microwave. Start with 30 second intervals and stir in between.
  3. While the chocolate and butter are in the microwave, toast the coconut and pecans. 
  4. Mix in the sugar, eggs, vanilla, almond extract, salt and flour.
  5. Chop 7-ounces (2 bars) of the raspberry chocolate into small pieces. 
  6. Stir in the raspberry chocolate, toasted coconut and pecans.
  7. Bake for 25-30 minutes. 
  8. 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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