Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

2. 2

   In a small saucepan, combine the fresh raspberries, 2 tablespoons of sugar, and cornstarch. Cook over medium heat, mashing the berries with a fork, until the mixture thickens into a sauce (about 5-7 minutes). Set aside to cool.

3. 3

   Melt the butter and chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

4. 4

   In a large mixing bowl, whisk the eggs and 1 cup of sugar until the mixture is pale and slightly fluffy.

5. 5

   Slowly whisk the melted chocolate mixture and vanilla extract into the egg mixture.

6. 6

   Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix.

7. 7

   Pour the brownie batter into the prepared baking pan, spreading it out evenly.

8. 8

   Dollop spoonfuls of the raspberry sauce over the batter. Use a knife or toothpick to gently swirl the sauce into the chocolate batter to create a marbled effect.

9. 9

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

10. 10

    Allow the brownies to cool completely in the pan before lifting them out with the parchment paper and slicing into squares.