Ingredients:

  • 1 cup unsalted butter (225g), melted and hot
  • 1.5 cups granulated sugar (300g)
  • 0.5 cup light brown sugar (100g)
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour (125g)
  • 1 cup Dutch-processed unsweetened cocoa powder (100g)
  • 0.5 tsp sea salt
  • 0.75 cup semi-sweet chocolate chips (130g)
  • 1 tbsp powdered sugar for dusting
  • 2 tbsp crushed freeze-dried raspberries

Instructions:

  1. Preheat your oven to 180°C (350°F) and line your square pan with parchment paper, leaving an overhang on the sides.
  2. Melt the 225g of unsalted butter in a small saucepan until it's hot and bubbling slightly.
  3. Whisk the 100g of Dutch processed cocoa powder directly into the hot butter. Note: This blooms the chocolate for a deeper flavor profile.
  4. In a large bowl, combine the 300g granulated sugar, 100g brown sugar, and 3 eggs.
  5. Beat the mixture vigorously for 3 to 5 minutes until the batter is pale and thick. Note: This is the secret to the crackly top.
  6. Stir in the 1 tbsp vanilla extract and the buttery cocoa mixture until fully combined.
  7. Sift in the 125g of flour and 0.5 tsp sea salt.
  8. Use a spatula to fold the dry ingredients in until no white streaks remain.
  9. Gently fold in the 130g of semi sweet chocolate chips.
  10. Pour the batter into the pan and bake for 25 minutes until the edges are firm but the center still has a slight shimmy.
  11. Let the brownies cool in the pan for at least 20 minutes before lifting them out by the parchment paper.
  12. Press the heart cutter into the slab, twisting slightly to release. Note: Dust with powdered sugar and crushed raspberries before serving.