Dark chocolate and raspberry, what a combination! You’ve got to try this!
1 cup butter
3/4 cup dark cocoa
2 cups sugar
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.