So, this brownie recipe has been a favorite for 23 years. That kind of says it all. They are always delicious - and that raspberry sauce is really the most perfect raspberry sauce I can imagine. I made them for the first time using Bob Red Mills 1 for 1 Gluten Free Baking Powder (it's dairy free too) and they were as delicious as when I use regular flour. The texture is really great in these brownies as well - leaving some of the chips unmelted gives them that I can't stop eating them appeal. They disappear at every gathering - and the recipe is requested frequently. Make them tonight :) Oh, and I usually make a half batch of raspberry sauce and it's enough, but you can make extra because it is good over so many desserts. I have used it on chocolate ice cream, and even with my orange bundt cake recipe.
Chocolate Chip Brownies
1/2 c. butter
1/2 c. sugar
1/2 c. packed brown sugar
1/2 t. baking powder
1/8 t. salt
2 eggs, slightly beaten
1 t. vanilla
3/4 c. all purpose flour or sub cup for cup
1 c. semisweet chocolate chips, melted and cooled
1/2 c. semisweet chocolate chips
Fresh Raspberry Sauce
1/2 c. sugar
1 T. cornstarch
2 c. fresh raspberries
1/2 c. water
For Brownies:
Beat butter on low to medium speed until softened. Add sugar, brown sugar, baking powder, and salt and blend until mixture is fluffy. Mix in eggs and vanilla until well combined. Add flour and beat until smooth. Mix in melted chocolate, and then stir in unmelted chocolate pieces. Make sure your melted chips are cooled so they don't melt your pieces. Spread in a greased and floured 8X8 baking pan. I use a glass Pyrex. Bake in 350 degree oven for 35 minutes.
For Raspberry Sauce:
In a medium saucepan mix together sugar and cornstarch. Add the fresh raspberries and water. Cook and stir until mixture is slightly thickened and bubbly; cook and stir 2 minutes more. Cool slightly.
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