Yield: 16-20 servings
1/2 cup butter
2 cups chocolate chips
1 cup light brown sugar
1 teaspoon vanilla extract
2/3 cup brown rice flour *
1/3 cup potato starch *
1/2 teaspoon kosher salt
2 cups fresh raspberries, divided, about 12 ounces worth
* If you do not need a gluten free version of this recipe, simply substitute a total of 1 cup all-purpose flour for the items marked with an *.
Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flours and salt. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugars and stir to combine. (I like to use a whisk, but the wooden spoon will work as well.)
Add the vanilla and the eggs, one at a time, stirring or whisking between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Spread half of the batter into the bottom of the prepared pan and lay half of the raspberries over the batter. Pour the remaining batter over the raspberries and then evenly distribute the remaining berries over the top.
Bake for 30-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!
Click here to return to Barefeet In The Kitchen