Chocolate Brownies with Raspberries and Almonds

Step 1

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.

Step 2

In a medium saucepan over low heat, melt the 1/2 cup butter and 1 cup chocolate chips, stirring until smooth. Remove from heat and let cool slightly, about 5 minutes.

Step 3

Whisk in the 3/4 cup sugar and 2 eggs until well combined. Stir in the 1/2 cup flour until just incorporated; do not overmix.

Step 4

Gently fold in the 1 cup raspberries and 1/2 cup almonds, being careful not to crush the berries.

Step 5

Pour batter into prepared pan and spread evenly. Sprinkle the 1/4 cup coconut flakes over the top.

Step 6

Bake until a toothpick inserted in the center comes out with a few moist crumbs, 25-30 minutes. Cool completely in the pan on a wire rack before lifting out and cutting into squares.

Step 7

Cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.