A few weeks ago, we all headed up to Bear Lake, UT for the weekend. We had a blast playing on the beach and riding wave runners! Bear Lake is known for it’s famous fresh raspberries and it is a tradition to get a raspberry shake whenever we visit. This time around I tried a chocolate raspberry shake and it was amazing! Ever since then I have been on a chocolate and raspberry kick, so I knew I had to come up with a way to add some raspberry to my favorite fudgy brownies. They were absolutely delicious!
Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
Melt butter in a large saucepan.
Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
Add dry ingredients and mix until combined. Fold in white chocolate chips.
Spread half of the batter in a greased 9x13 inch baking pan.
Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
Bake for 30-35 minutes or until an inserted toothpick comes out clean.