Dark Chocolate Raspberry Brownies

Dark chocolate and raspberry, what a combination!  You’ve got to try this!

1 cup butter
3/4 cup dark cocoa
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
1 1/2 cups chopped pecans
1 (21oz) can raspberry pie filling

Preheat oven to 350°.  In a large glass bowl, melt butter and cocoa in microwave on 50% power for about 1 1/2-2 minutes.  Mix well.  Add sugar and mix well.  whisk eggs and vanilla, add to chocolate mixture, mix well.  Stir in flour.  Fold in pecans.  Spread half of the batter in a sprayed 13×9 pan.  Spread about 3/4 of the raspberry pie filling on top of batter.  Gently spread remaining batter over pie filling.  Bake for 40-45 minutes.  Cool to let set up before cutting.  Can be served with ice cream and remaining raspberry pie filling.

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3 thoughts on “Dark Chocolate Raspberry Brownies

  1. These are so good! The balance between the Raspberry and chocolate is amazing and perfect: not too sweet at all. I like the moist texture- overall:a winner!!! Thanks for sharing! Alta

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