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Ingredients
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- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup fresh raspberries (or frozen, thawed)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
Instructions
- Grease a 9×9-inch baking pan or line it with parchment paper.
- In a bowl, whisk together cocoa powder, sugar, and flour.
- In another bowl, beat the eggs and mix with melted butter until smooth.
- Combine wet and dry ingredients, stirring just until mixed.
- Gently fold in fresh raspberries without crushing them.
- Pour batter into the baking dish and bake at 350°F for 25-30 minutes.
- Cool in pan for 10 minutes, then cut into squares.
Notes
Use room temperature eggs for better batter consistency.
Fresh raspberries provide the best flavor.
Check baking time a few minutes early for optimal fudginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 182
- Sugar: 15
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
- Cholesterol: 35