Raspberry Brownies

Preheat oven to 350°F. Spray a 9×13" metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.

In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.

Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined. Don't over mix.

Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.

Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.

Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares.