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Fudgy Brownies with Raspberry Sauce

January 2, 2011

Everyone has a favorite variety or style of brownie.  Whether you enjoy nuts, peppermint, caramel or even a blondie, there is a brownie out there for you.  But if you are like me, and crave a traditional dense, fudgy brownie, you are in the right place.  With a crisp top crust and a soft inner layer it can be enjoyed with or without the raspberry sauce.



  • 4 ounces of Baker’s unsweetened chocolate (4 packaged squares)
  • 1 cup (2 sticks) unsalted butter
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted
  • Small handful of dark chocolate chips
  • 1 pinch salt

Raspberry Sauce:

  • 1 pint (small container) of fresh raspberries
  • 1-2 Tbsp. sugar


Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.


  1. Melt the chocolate and butter in a bowl in the microwave on high for 2.5 minutes, stirring every 30 seconds until the chocolate is completely melted.
  2. Add the eggs, sugar, salt and vanilla — mix well.
  3. Add the sifted flour and stir to combine (don’t overmix).
  4. Spread batter evenly in the prepared pan and sprinkle the chocolate chips evenly over the top.
  5. Bake for 25 minutes.

Raspberry Sauce:

  1. In small saucepan, combine sugar and raspberries over low heat.
  2. Stir regularly until sugar starts to dissolve and raspberries emit juice.
  3. At this point, break up the raspberries with the back of a wooden spoon (as little or as must as you want)until a sauce begins to form.
  4. Let cool to thicken and you may serve warm with brownies.


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