Peanut Butter Raspberry Bliss Brownies

1.Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

2.In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.

3.In a large mixing bowl, combine the melted butter and granulated sugar, stirring until smooth and creamy.

4.Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

5.Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6.Pour half of the brownie batter into the prepared baking pan and spread it evenly across the bottom.

7.In a small bowl, gently mix the fresh raspberries with a tablespoon of sugar to enhance their sweetness. Spoon the raspberries evenly over the brownie batter in the pan.

8.Dollop the creamy peanut butter over the raspberries, then use a knife or a toothpick to swirl it gently into the batter, creating a marbled effect.

9.Pour the remaining brownie batter over the top and spread it evenly to cover the raspberries and peanut butter.

10.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

11.Remove from the oven and let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

12.Once cooled, dust the top with powdered sugar before cutting into squares and serving.