Raspberry balsamic brownies are a unique twist on the classic chocolate brownie recipe. These rich, fudgy brownies incorporate our tangy and sweet Raspberry dark balsamic that complements the deep chocolate flavour, adding depth and complexity to a sweet treat. 

3 ounces (85 grams) unsweetened chocolate, roughly chopped
1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cups (200 grams) granulated sugar
2 large eggs
1/3 cup (85g) Raspberry Balsamic
1/2 teaspoon Saltwest Fleur de Sel sea salt
3/4 cup (85 grams) all-purpose flour
Preheat oven to 350°F

Line an 8×8-inch square baking pan with parchment. Butter the parchment or
spray it with a nonstick cooking spray. In a medium heatproof bowl over gently
simmering water, melt chocolate and butter together until only a couple unmelted
bits remain. Off the heat, stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then Raspberry Balsamic and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into desired size.