Chocolate Raspberry Brownie Cake

1. 1

   In a 2 to 3-quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes.

2. 2

   Remove from heat.

3. 3

   Add in granulated sugar, pecans, eggs and vanilla.

4. 4

   Add flour; stir to mix ingredients well.

5. 5

   Spread batter in a buttered, floured 9-inch cake pan with removable rim.

6. 6

   Next to rim, distribute 1 cup berries in a band about 2 inches wide.

7. 7

   Gently press fruit into batter.

8. 8

   Bake at 350u00b0 until top at outside edge cracks and feels firm to touch, 45 to 50 minutes.

9. 9

   Let Brownie cool in pan on a rack.

10. 10

    If made ahead, chill airtight up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.