Perfect, fudgy, chewy, raspberry brownies, dipped in a thin layer of chocolate and sprinkled with dried raspberry for an amazing flavor in every bite. The best brownie dessert ever!
Preheat oven to 350 degrees Fahrenheit. Prepare an 8x10-inch or 8x8-inch baking dish lined with parchment paper. Leave few inches of overhang on the sides so you can easily remove the brownies from the pan.
In a small saucepan over medium to low heat, warm up the coconut oil and chocolate chips until the chips melt and it is a smooth mixture. You can also do this in the microwave in a medium microwave-safe bowl, in 30-second increments. Set aside.
Use a hand mixer or a stand mixer to mix the eggs in a medium mixing bowl for 1 minutes. Add the sugar and raspberry extract, and mix on high for another 1-2 minutes.
Pour in the melted chocolate mixture and mix on low just to combine until smooth.
Add cocoa powder, cornstarch, and salt. If you want to add extra chocolate chips, add them now. Gently mix to combine until all the ingredients are well combined. The batter will be smooth and thick.
Pour the brownie batter into prepared baking pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean or just a little dirty/crumbly. Remove from the oven and allow to cool for 15 minutes in the pan. Gently remove from the pan and let cool completely.
Place in the fridge for 30 minutes to cool.
Remove from the fridge and cut brownies into 9 or 16 smaller pieces.
Dip the brownies in chocolate
Melt the chocolate chips in a small saucepan or use double boiler method. Using 2 forks to hold the brownie squares, dip each brownie into melted chocolate and place on a cooling rack or cutting board covered with parchment paper.
Sprinkle dried raspberries on each brownie and place back to the fridge for at least 30 minutes for the chocolate to set. You can also sprinkle some sea salt on the brownies if you like.