The easiest brownies you can make are these one bowl brownies. These raspberry brownies have a thick chewy edge and a fudgy moist center. You can customize them with your favourite toppings and I baked these with walnuts and topped the brownies with raspberries and pumpkin seeds.
Preheat the oven to 350ºF (175 °C). Butter an 8x8-inch brownie pan or a 9-inch heart-shaped pan. Line the bottom with parchment. Set aside.
In a large bowl, melt together the butter and the chocolate. You can do this over a pan of simmering water or in the microwave at power level 5. Pause to stir a little so that the mixture heats evenly.
Add the granulated sugar to the bowl of melted chocolate and butter, and whisk it in.
Add the eggs, one at a time, mixing well between each addition. Dump in the flour, cocoa powder, salt, and baking powder, and stir it in.
Fold in walnuts, if using. Pour the batter into the prepared pan and smooth the surface. Top with raspberries and pumpkin seeds, if using.
Bake for 30 to 40 minutes or however long it takes to achieve your perfect brownies. Let cool completely in the pan before serving.
Notes
I baked this brownie recipe in a 9" heart shaped cake pan, similar to this Wilton pan on Amazon
For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.