Ingredients
2 cups fresh raspberries
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
4 teaspoons vanilla extract
1/4 cup red wine
4 large eggs (room temperature)
1 1/2 cups sugar
1 package dark chocolate chips (10 oz. per package)
2/3 cup butter (cubed)
Step by step
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment, letting ends extend up sides.
In a saucepan over low heat, combine butter and chocolate; cook and stir until smooth. Stir in sugar; remove from the heat.
In a KitchenAid Stand Mixer using the Flat Beater Accessory, beat eggs, wine and vanilla until blended. Beat in flour and baking soda until combined. Slowly beat in chocolate mixture until blended. Stir in raspberries.
Pour into prepared pan. Bake on a lower oven rack until a toothpick inserted in center comes out with moist crumbs (do not overbake), 45-50 minutes. Cool completely in pan on a wire rack.
Lifting with parchment, remove brownies from pan. Cut into squares.