Description

Delight in these Raspberry Chocolate Bars, a perfect blend of rich cocoa and tart fresh raspberries, topped optionally with semi-sweet chocolate chips. This easy-to-make dessert features a tender, moist texture with a lovely balance of sweetness and fruitiness, ideal for any occasion or a quick indulgence.

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Additional

1 cup fresh raspberries
1/2 cup semi-sweet chocolate chips (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
Combine wet ingredients: In a large bowl, beat the melted butter with granulated sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form a thick batter.
Fold in raspberries and optional chocolate chips: Gently fold in the fresh raspberries and semi-sweet chocolate chips (if using), taking care to not crush the berries.
Bake the bars: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Cool and serve: Allow the bars to cool completely in the pan on a wire rack before cutting into squares. This helps them set and makes slicing easier.

Notes

Use fresh raspberries for the best tart flavor and texture; frozen raspberries may alter the moisture content.
For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter.
Ensure not to overmix the batter after adding the dry ingredients to keep the bars tender.
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Optional chocolate chips can be omitted for a more fruit-forward flavor or replaced with white chocolate chips.