Raspberry Brownie Recipe

Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
Add in eggs, yolk, raspberry liqueur (if using), and vanilla extract and whisk vigorously for about 1 minute, or until the batter is very well combined and slightly ribbony. This helps create that shiny crust on top.
Use a rubber spatula to stir in the flour, cocoa powder, and salt until just combined. Stir in the chocolate chunks and raspberries.
Pour into prepared pan and smooth out evenly. Bake for 30 minutes. Let cool in pan for at least 30 minutes before slicing.
Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.
Before serving, pulverize the freeze dried raspberries either in a food processor, blender, or in a ziptop bag with a rolling pin or mallet. Use a fine mesh strainer to lightly garnish the pulverized raspberries over the brownies. For a finer texture and to remove the dried raspberry seeds, sift a few times before garnishing the brownies.