Recipe courtesy of Adriana Rabinovich
Save Recipe Print
Yield:
Makes 16-20 brownies

Ingredients

Directions

Preheat the oven to 325 degrees F. Butter and flour a 9-inch square cake pan.

Sift the flour and salt into a large bowl. Melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave). Remove from the heat, add the brown and granulated sugars and leave to dissolve slightly, then stir to combine. Add the eggs, one by one, beating after each addition. The mixture should be very glossy. Gently fold in the flour. Don't overmix.

Spread the batter in the prepared pan to form an even layer. Top with the raspberries and sliced almonds. Bake for 20-30 minutes, or until just set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't overbake. Leave to cool in the pan for 30 minutes before cutting into squares and serving.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Raspberry Brownies

Recipe courtesy of Family Circle Magazine

Raspberry Brownies

Almond Butter Brownies

Recipe courtesy of Tia Mowry

Chocolate Almond Avocado Brownies

Recipe courtesy of Dave Lieberman

Triple Raspberry Brownie

Recipe courtesy of Sandra Lee

Raspberry Brownie Indulgence

Raspberry Brownie Indulgence

Bite-Size Chocolate Almond Brownies

Recipe courtesy of Jacques Torres

Almond Tart with Raspberries

Recipe courtesy of Ballymaloe Cookery School

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories