Raspberry Swirl Brownies

• 1 cup fresh raspberries
• 1 1/4 cups all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 11 ounces dark chocolate quality, coarsely chopped
• 1 cup unsalted butter cut into 1" cubes
• 1 cup granulated sugar
• 1/2 cup light brown sugar packed
• 5 eggs at room temperature
• 1 1/2 teaspoons vanilla

1. Preheat oven to 350F. Butter sides and bottom of 3qt baking dish or 13x9" baking pan
2. Place raspberries in a food processor; blend until smooth. If desired, strain puree to remove seeds. Set puree aside. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
3. Place chocolate and butter in a double boiler. Heat and stir occasionally until chocolate and butter are melted and combined. Remove from heat, keeping bowl over water. Add sugars ; whisk until completely combined. Remove bowl from double boiler, let cool to room temp.
4. Add 3 eggs to chocolate mixture; whisk until just combined. Add remaining eggs; whisk until jut combined. Add vanilla; stir until combined.
5. Sprinkle flour mixture over chocolate mixture. Using a spatula (not a whisk), fold until just a trace amount of flour mixture is visible.
6. Pour mixture into prepared pan. Smooth top with spatula. Drizzle raspberry puree over batter. Swirl in with a knife. Bake 25-30 minutes or until a toothpick comes out with a few moist crumbs, rotating pan halfway through. Cool on wire rack.

fresh raspberries, flour, cocoa, kosher salt, chocolate, unsalted butter, sugar, light brown sugar packed, eggs, vanilla

Taken from www.yummly.com/recipe/Raspberry-Swirl-Brownies-1026007 (may not work)