These fudgy raspberry brownies are a simple yet elegant dessert that bakes up in minutes! rich, chocolatey, and gooey in the middle, they are sure to impress.
Preheat the oven to 180C/350F. Line an 8 x 8 pan with parchment paper, allowing for some overlay for easy removal. Grease it lightly and set aside.
In a microwave-safe bowl, combine your chopped chocolate with butter and melt together.
Add the sugar of choice and whisk into the chocolate mixture. Add the eggs one at a time and whisk in. Add your cocoa powder and arrowroot powder and whisk well, until a smooth batter remains. Fold through the raspberries.
Transfer the batter to the lined pan and bake for 25-30 minutes or until a toothpick comes out mostly clean.
Allow brownies to cool in the pan completely before slicing.
Notes
TO STORE: Brownies store well at room temperature for up to three days. Keep them in a sealed container at all times. If you'd like to keep them longer, store them in the fridge for up to two weeks.TO FREEZE: Store the cooled raspberry brownie pieces in ziplock bags in the freezer for three months.