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Raspberry Chip Brownies




  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup raspberry chocolate chips
  • 1/2 cup miniature marshmallows


  • 2 1/2 cups confectioners' sugar
  • 3 tablespoons milk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract


  • 1 cup Hershey's Special Dark chocolate chips
  • 1 teaspoon unsweetened cocoa powder
  • 6 tablespoons (3/4 stick) unsalted butter


  1. Heat oven to 350 degrees F. Grease a 13 x 9-inch pan.
  2. In large bowl, melt butter.
  3. Stir in sugar and vanilla extract.
  4. Add eggs one at a time, beating with a wooden spoon until glossy.
  5. Into another bowl, sift together flour, cocoa, baking powder and salt. Add to butter mixture, combining well.
  6. Add raspberry chips; mix well.
  7. Pour into prepared pan and press marshmallows into batter spaced 1 inch apart.
  8. Bake for 30 to 35 minutes.
  9. Cool in pan on rack for 2 hours.
  10. Prepare frosting. Spread over brownie layer. Chill for 30 minutes.
  11. Prepare topping. Spread over chilled brownies. Chill for 30 minutes before cutting into squares.
  12. Frosting: In bowl, beat together all ingredients until smooth.
  13. Topping: In small bowl or 2-cup glass measure, melt all ingredients together in microwave and stir until smooth.

Makes 24 (2-inch) brownies.


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