Ghirardelli Dark Chocolate Raspberry Brownies

3/4 cup all purpose flour

 1/2 cup unsweetened cocoa powder

 1/2 teaspoon kosher salt

 3/4 cup packed light brown sugar

 3/4 cup sugar

 1/2 cup unsalted butter, melted

 1Tablespoons vanilla extract

 2 large eggs, at room temperature

 1 (3.5 ounce) Ghirardelli Dark & Raspberry Bar

 9 Ghirardelli Dark & Raspberry Squares (from a 5.32 ounce package of individually wrapped chocolate squares)

Preheat the oven to 350 degrees F. 

Sift together the flour, cocoa powder and kosher salt into a bowl. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, melted butter and vanilla extract for about 3 minutes.

 Add in the eggs, one a time. Mix until completely combined. 

Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together to combine. 

Lightly grease an 8 by 8 inch baking pan. Spread half of the brownie batter in the bottom of the baking pan. Set aside. 

Take 1 Ghirardelli Dark & Raspberry Bar and cut the bar into 8 pieces. (along the creases in the bar, don’t cut through the raspberry centers) 

Place the pieces on top of the brownie batter. There doesn’t have to be a specific pattern to it. The raspberry flavor will go throughout the brownies. 

Spread the remaining brownie batter on top. I use a spatula and my fingers to help spread the batter into the corners of the pan. 

Bake the brownies at 350 degrees F for 30 minutes. Cool on a cooling rack for about 25-30 minutes. At this point the brownies should still be slightly warm but not hot.

Then take 9 Ghirardelli Dark & Raspberry Squares and press them very carefully on top of the slightly warm brownies.

Let the brownies cool before cutting. They’re much easier to cut into pieces once they’ve cooled. Enjoy!

Recipe Source: http://gingerbreadbagels.com/2011/09/02/ghirardelli-dark-chocolate-raspberry-brownies/