1 1/2 cup (375 mL) flour
1/2 cup (125 mL) cocoa
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) milk chocolate chips
2/3 cup (100 mL) butter
1 tbsp (15 mL) vanilla
1/3 cup (75 mL) vegetable oil
2 cups (500 mL) sugar
1 cup (250 mL) fresh raspberries
Cream cheese topping
8 oz (250 g) cream cheese
1/2 cup (125 mL) sugar
1 tsp (5 mL) vanilla
Raspberry Black Peppercorn Coulis/whipping cream/raspberries (optional)
Sift together flour, cocoa, baking powder, baking soda and salt. Melt chocolate chips and butter in the microwave; stir until smooth, then add vanilla.
With an electric mixer, beat oil, sugar and eggs for 5 minutes. Add melted chocolate, and mix just until blended.
Add the flour mixture, and mix just to incorporate. Spread brownie batter in an ungreased 9x13 pan. Sprinkle raspberries on top.
To make cream cheese topping, use an electric mixer to cream the cheese, sugar, egg and vanilla, mixing until smooth. Pour over brownie and raspberry base.
Bake at 350°F (180°C) for 30-35 minutes, or until cake tester comes out clean. Serve with Raspberry Black Peppercorn Coulis, whipping cream and raspberries (optional). Makes 18-24 brownies.