Best Chocolate Brownies with Raspberry Frosting

Brownies are always a good idea – and a chocolate treat that all home bakers will want in their repertoire. But, the perfect, homemade brownie recipe is actually not that easy to find! Our chocolate brownie recipe is a very simple, but very good tried and true recipe, made even more special with the optional addition of homemade raspberry frosting! Perfectly chocolatey, chewy, and crinkly on top, these brownies can definitely stand on their own and satisfy any brownie craving – but we recommend trying them at least once with our raspberry frosting, which perfectly complements the chocolate. Make sure to line your pan with parchment paper for easy cutting, and use a toothpick in the center to check for doneness. You don’t want to over-bake these! Pair these brownies with a hot cup of our Indian Assam black tea with its malty notes that go so well with rich chocolate desserts.

Best Chocolate Brownies with Raspberry Frosting

Makes 24 Brownies

Brownie Ingredients:

• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder (preferably Dutch process)
• 1 tsp. baking powder
• ½ tsp. Kosher salt
• 1 cup butter
• 1 ½ cups semi-sweet chocolate chips
• 1 ¼ cups granulated sugar
• 2 tsp. vanilla extract
• 4 large eggs

Frosting Ingredients:

• 6 Tbsp. butter, slightly softened
• ½ tsp. vanilla
• 3 cups powdered sugar
• 1/3 cup fresh raspberries
• Pinch of salt
• Extra fresh raspberries for garnish

Instructions:

1. Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper, allowing the ends to hang over the edge of the pan a bit for easy removal.
2. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt, until well combined.
3. In a larger glass or ceramic microwave safe bowl, melt together the butter and chocolate chips in 20-30 second intervals, stirring between intervals. It will take about three or four 30-second intervals in the microwave.
4. Stir the sugar and vanilla into the melted chocolate/butter.
5. In a small bowl, whisk the eggs until bubbly on top and well-combined and then whisk them into the melted chocolate.
6. Add in the flour mixture and stir/fold it into the wet ingredients with a rubber spatula until just combined. You don’t want to over-mix it!
7. Pour the mixture into the prepared baking pan and evenly spread it out into the corners. Bake for 25-30 minutes or until the brownies are just set. When you insert a toothpick into the center, it should come out with some wet crumbs. If it comes out coated with batter, it’s not quite done. If it comes out clean, it’s been too long.
8. Allow the brownies to cool completely before cutting or frosting. You can carefully pull the whole batch out of the pan with the parchment paper to get nice, evenly spread frosting and square cuts.
9. To make the frosting, add all the ingredients to the bowl of an electric mixer and beat on low to combine. Scrape down the sides then turn up the speed to med-high and beat until fluffy, stiff peaks form.
10. Frost the cooled brownies and cut into squares. Top each square with a fresh raspberry for added beauty!

Enjoy!