Once upon a time (ok more like a week ago), I thought chocolate and raspberry was the nastiest combination in existence. But then one day I saw the light and feel madly in love with chocolate and raspberry. Not just kind of like but full on love. I found myself buying chocolate and raspberry candy which a week ago would have been unheard of. Whenever I would see the combination I would think to myself, “eewww raspberry and chocolate?! Who eats that stuff?” Yeah that would be me who eats that stuff now. So if that combination is going to find it’s way into my desserts on my blog, you know it’s going to take some form of candy dessert. Oh my chocolate and raspberry stars could I eat this entire batch of brownies. Chopped up dark chocolate raspberry squares are thrown into the batter and mixed in and then bigger chocolate raspberry squares are placed on top. It’s pure chocolate raspberry overload and thankfully I’m happy with that idea now.
You can use any combination you like, chocolate and caramel, chocolate and mint….whatever makes you happy!
First sift together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together 1/2 cup melted unsalted butter (I love butter!), 3/4 cup packed light brown sugar, 3/4 cup sugar and 1 Tablespoon vanilla extract.
Then add in 2 large eggs, one at a time. Mix to fully incorporate them.
Slowly add in the dry ingredients. If you don’t do it slowly, you’ll end up with cocoa powder all over yourself and bricks for brownies. Mix until almost combined.
Then take a spatula and fold the ingredients together to combine.
Spread half of the brownie batter into a lightly greased 8 by 8 inch baking pan. (yes I already chopped up the chocolate…I got excited. We’ll get to that step next!)
Now comes the part I get way too excited about (obviously)….the Ghirardelli chocolate!! Take a dark chocolate raspberry bar and cut the bar into 8 pieces along the creases. I learned while testing this recipe that it’s best to keep them whole or the chocolate disappears. I’m so not into disappearing chocolate. 
Place the pieces on top of the brownie batter. There doesn’t have to be a perfect pattern to it or anything. The taste of raspberry will go throughout the entire pan of brownies.
Take the remaining brownie batter and spread it out on top of the chocolate. I will admit that I use my spatula and my fingers (yes they’re clean!) because it’s so much easier to get the batter into the edges of the pan that way.
Bake the brownies at 350 degrees F for 30 minutes.
Once the brownies are down baking, cool them on a cooling rack for about 25-30 minutes. The brownies should still be slightly warm (not hot!).
Wait I think this is actually my favorite part now that I think about it. You’ll need a package of dark chocolate raspberry squares. Unwrap 9 of them.
Carefully press them on top of the slightly warm brownies. Oh my stars!
Let the brownies cool and then cut into squares. They’re much easier to cut once they’ve cooled.
Enjoy!
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!
i think Soon-to-be is going to leave me for you now. lol he is going to absolutely flip out when i show him these!!!
Glad you came over to the dark side of the chocolate raspberry tracks. I’ve been a huge fan of the ghirardelli chocolate raspberry ever since sampling them in San Fran a few years ago. Now baked into brownies? Doesn’t get much better than this!
Yum! I make these with mint ghiradelli instead of raspberry, but these look really good too
Ooooh yummy!
I’ll admit, I’m not a huge fan of baked chocolate goods with fruit in them but these look delicious!
And may I ask a question?
I’ve tried to incorporate Cadbury’s Caramel Chocolate bars into my brownies (and other batches with normal milk chocolates too) and folded pieces into the batter.
The brownies came out all gooey and liquidy (some batches were oozing oil/fat).
Can you enlighten me and help to remedy this?
I know I probably added too much but caramel goodness and brownies is too irrisitable
Thank you!
It’s most likely because you added too much chocolate pieces into the batter. If you add too much, it can get oily.
Oh my heavenly goodness… Those are the beautiful and decadent things I’ve seen all day! They are perfect, and I wish I could sit down with a whole plate of these!
Wow!! These look amazing! And you could do all sorts of combos with their candy! They have such good chocolates!
Wow, wow, wow! These brownies look totally amazing, yum!!
oh my goodness gracious!! These are amazing! And I was think along the same lines of Erin with their different candies! Caramel, peanut butter!!
Thank you!
I had the same idea too 
are you serious with these!?!!!!! wow. AWESOME!
What a great idea! I love these chocolates…the mint variety is my favorite, I’m sure they are all fantastic on top of brownies!
You totally had me at that first photo. Mouth watering.
I may try the chocolate-mint version first. Sounds awesome!
Oh my stars, indeed! These look wonderful…and choc-raspberry is one of my FAVE combinations. I made some raspberry-cheesecake brownies this spring that were so rich that an 8×8 pan made 12-16 brownies! Have a wonderful holiday weekend!!
I’m totally in love with these! Unfortunately I can’t have anything Ghirardelli because of the whole processed with peanuts/nuts situation, but I’m definitely going to find a way to incorporate raspberry into brownies. Major yum!
Fabulous! I like raspberry and chocolate much better than strawberry and chocolate. These are brilliant!
What an unbelievably awesome idea to press these wonderful little squares on top of the brownies! And I am even happier to see that by doing this…your brownie recipe makes 9 brownies. (I scratch my head on how many recipes using the same size pan…quote that it makes 18 servings! C’mon….I want a BIG brownie!). Seriously…this is great…because Ghirardelli has some great combinations of these chocolate bars! Can’t wait to try these! : )
What a great idea! I’m kind of crazy about the Ghirardelli caramel squares myself.
You really outdid yourself here. This is not only beautiful but I swear I can smell it right now. Such a lovely treat.
love this idea ! i’m gonna do something like that soon…
I am still on the fence on the raspberry and chocolate combo, but these look awesome! I love how the squares look on the finished brownies. yum
You are killing me over here. Seriously. Don’t you know I am on a diet???
Oh my how you have touched my ‘I love chocolate with raspberry heart.’
Amazing girl. Just shared on FB. I would love if you added this and any other links to my “Happy Post” today. http://su.pr/1bZ8fp
I LOVE the way you added the chocolate squares at the end. Truly gorgeous photos!
These look sinful fabulous
I always keep these on hand when I have the munchies and need chocolate – yummy looking.
These look amazing!!! I’m going to try these with the Ghirardelli caramel bars…mmmmmmm.
Oh. My. God.
wow.
Ah, two layers of the chocolate pieces. Nice. Does it get hard to cut after it cools?
No because the chocolate in the middle melts into the brownies (but still doesn’t completely melt) when it bakes and doesn’t harden after it cools.
Such a rich and decadent brownie. The melty squares on top just look too good.
Wow. What an awesome idea for brownies! My mouth is watering. I love the presenatiom too. I’m itching to try this with all sorts of variations!
Wow!!! looks really delicious. Raspberry with choco is such a perfect combo, I can imagine why you feel in love with it
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Ay yi yi…. these brownies make my eyes water with yearning
They’re beautiful! I love brownies, especially fudgy ones.
You have GOT to be kidding me! Those, I’m guessing, are only for serious-in-too-deep chocoholics.
(Wiping drool off my keyboard here…)
They’re so pretty! Although I’d be too busy stuffing them in my mouth to admire how they look…
How did I miss this? I’m drooling! The raspberry squares are my favorite!
You should visit the Ghirardelli store in SF if you go to FoodBuzz fest!
So I get brownies AND chocolate in one bite? Yes please!!
These look AMAZING! Can’t wait to try them!
I love Ghirardelli brownies. My wife makes the boxed ones once in a while. That must be really good with raspberry.
Mmmm….I love Ghirardelli chocolate. I fell in love with it the first time I traveled to San Francisco. These brownies look incredible…and topped with Ghirardelli Dark Raspberry Squares? Yes please!
This looks amazing! I’ve linked you to my blog post on Jessiker Bakes for “Fabulous Friday Finds” ! You can check it out here http://bit.ly/og3aMF
sinfully delish! I love raspberry and dark chocolate so much. beautiful brownies
AMAZING TO SAY THE LEAST!!!!!!!!!!!!!!!!!!!!!! THANK U! WILL BE LINKING TO U ON MY BLOG SOON!!!!!! LOVED THESE-THANK U!!!!!!!
Thank you!
I just love the thought of them. Can’t wait to go to the store. I jut love anything raspberry.