The richness of the chocolate in the brownies is balanced so well with the sour-sweet flavor of the raspberry, creating a round bite you won't be able to stop eating.
Step 1
Heat an oven to 356F or 180C.
Step 2
Boil water in a pot to create a double boiler. In a smaller pan (that covers the top of the pot), add butter and chocolate. Place the pan over the pot. This cooking method is called Bain-Marie and it is used to heat materials gently (not over direct heat) or to melt ingredients for cooking. After the chocolate and butter have melted and dissolved, remove from the heat.
7 ⅛ oz dark chocolate
10 ⅝ tbsp butter
Step 3
In a bowl, add the eggs and sugars, beat until fluffy and light in color (5-7 min).
11 ¼ tbsp brown sugar
10 ¾ tbsp white sugar
3 free range eggs
Step 4
Add the chocolate-butter mix to the eggs-sugar mix while stirring well.
Step 5
Once combined, add flour, baking powder, and shredded coconut. Fold them into the batter.
10 ¼ tbsp flour
1 ⅛ oz shredded coconut
⁷⁄₁₆ tsp baking powder
Step 6
Add the frozen raspberries and fold them in the batter.
5 ¼ oz raspberries, frozen
Step 7
Brush a baking pan with enough butter (you can replace it with oil). Pour the batter into the pan. The batter should fill up to half the height of the pan.
Step 8
Bake for 25-30 min or until it passes the toothpick test.
Step 9
Remove from the oven, let the brownies to cool before slicing.
Step 10
YASSS!
