If you’ve never made brownies from scratch – don’t worry, they’re easy! These fudgy treats are perfectly chewy and rich on the inside with a crispy outer crunch and little hint of raspberry. Totally perfect warmed up with a big scoop of ice cream on top!
1/3 cup butter, softened
3/4 cup sugar
¼ cup Sutter Buttes Dark Raspberry Balsamic Vinegar
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all purpose flour
1/2 tsp baking powder
¼ cup chopped dark chocolate
Preheat oven to 350 degrees
Grease a 9″ x 9″ baking dish with butter or olive oil. In a large bowl, whip butter and sugar together until combined. Stir in raspberry balsamic, eggs and vanilla extract. In a separate bowl, whisk together cocoa powder, flour, baking powder. Stir dry ingredients into wet ingredients until just combined. Fold in dark chocolate chunks. Pour batter into prepared baking dish.
Bake at 350 degrees for 25 minutes or until edges are dry and just pulling away from the sides of the pan. Cool before slicing.