Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • .3/4 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.
  6. Gently fold in the fresh raspberries and chocolate chips into the batter using a spatula or wooden spoon being careful not to crush them too much.
  7. Pour the batter into your prepared baking pan and spread it evenly with a spatula.
  8. Bake in preheated oven for about 25-30 minutes or until golden brown around edges and a toothpick inserted into center comes out clean or with moist crumbs (not wet batter).
  9. Once baked, remove from oven let it cool in pan for about 10 minutes before transferring it onto a wire rack to cool completely.
  10. Cut into squares when cool; serve warm or at room temperature as is or topped with whipped cream!