Instructions

• Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your brownies.
• Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper for easy removal of brownies.
• In a medium bowl, whisk together the flour, unsweetened cocoa powder, salt, and baking powder to blend evenly.
• Melt the unsalted butter in a saucepan over low heat. Remove from heat and stir in the granulated sugar. Allow this mixture to cool slightly before adding the eggs and vanilla extract to prevent cooking the eggs.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips gently to distribute throughout the batter.
• Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
• Remove the brownies from the oven and allow them to cool completely in the pan before glazing.
• In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over 1 cup of semi-sweet chocolate chips in a bowl, let sit for a minute, then stir until smooth and glossy.
• In a blender or food processor, combine fresh raspberries, granulated sugar, and lemon juice. Blend until smooth, then strain through a fine-mesh sieve to remove seeds for a silky sauce.
• Pour the chocolate glaze evenly over the cooled brownies. Drizzle the raspberry sauce atop the glaze. Dust with powdered sugar and garnish with additional fresh raspberries for a dramatic presentation.
• Slice into 12 pieces and serve. Enjoy the rich, fudgy brownies with the tart raspberry contrast for a perfect dessert experience.