18 tablespoons cocoa powder
6 tablespoons vegetable oil
1 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1 cup raspberries (if frozen, thaw before use)
½ cup raspberry syrup
1 tablespoon corn starch
Whisk together cocoa powder and vegetable oil over low heat, don’t worry if it doesn’t get all the way combined. Add the butter, stir and mix over low heat till completely combined. Set aside until it is cool.
While you are waiting for the chocolate to cool off, mix together raspberries and syrup till smooth, then pour through a sieve to get the seeds out. Heat juice over low heat, add cornstarch and bring to a boil, stirring constantly until it is is the consistency of chocolate syrup. Set aside.
Once chocolate is cool, mix sugar, vanilla and chocolate mixture till smooth.
Add eggs one at a time, mix till just combined after each one.
Mix flour on low speed till it is all incorporated.
Grease a 8×8 pan and add half the batter.
Pour raspberry sauce evenly over the batter.
then pour the rest of the brownie batter on top. Spread until smooth. Run a knife through it to get the raspberries incorporated throughout.
Bake at 350 for 35 minutes. Brownies will be pulling away from the side and the middle will be just set. Let sit for an hour before cutting.
If you let them cool and put them in the fridge over night, they are even better.