Well, it’s certainly been a while, hasn’t it. Yes, I know, it’s been almost a year. June 2014, wasn’t it? And now, it’s June 2015. School really messed up my blogging schedules, I’m sorry.

But here’s a new recipe for you! As I was scrolling through Pinterest one day, I found a recipe for a Red Velvet Chocolate-Swirled Brownie Bar, from Averie Cooks, that I really wanted to try. However, we did not have any food coloring, so we substituted it with blended raspberry, thanks to my brother’s suggestion. I think it’s safe to say that we have found another family favorite!

Here is what you’ll need:

• 1/2 cup (1 stick) of melted butter (unsalted)
• 1 large egg
• 1 cup of light brown sugar
• 1 tablespoon of vanilla extract
• 1/4 cup of unsweeted natural cocoa powder
• 5 tablespoons of blended raspberries
• 3/4 cup of flour
• And 1/2 cup of melted chocolate chips

To start off with, preheat the oven to 350 degrees and spray a 8 in pan with cooking spray, and then set it aside.

After you have done this, met the butter for about one minute on high power. Wait a moment for the butter to cool down before adding the egg, brown sugar and vanilla. Mix the four ingredients well.

After you have added the egg, brown sugar, and vanilla, add the cocoa powder and whisk the mixture until it is smooth.

And here is where you add the raspberries! We blended what was left in our container of raspberries (sorry, that’s not very specific) and added a tablespoon of water to the blended mixture before adding the 5 tablespoons to the chocolate mixture. If you have any blended raspberry left, I’ll tell you what you can do with it at the end.

Mix the raspberries into the chocolate and then add the flour. Mix until it is combined, but be careful not to overmix.

Pour the mixture into the prepared pan and smooth it with a spatula before setting it aside.

Now, melt the chocolate chips. I did it in 15 second segments and stirred it until it was smooth. After the chocolate chips have all melted, drizzle it on top of the mixture in the pan. Swirl the chocolate around, then make 4 parallel (or somewhat parallel) lines and then lines perpendicular to the other lines. I guess this is where these math terms come in handy…

Bake the bars for 28-30 minutes, or until a toothpick (or fork, or butterknife, whatever you have) poked in the center comes out clean. Let the bars cool for a while, and then, you can eat them with ice cream and the leftover raspberry sauce! We, sadly, did not get to try that because we didn’t have any ice cream, but I know that it would taste delicious!

Now, I’m no photographer, but these look amazing!

Enjoy!