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Preheat oven to 350 F/180 c. Grease a 9x13 inch baking dish with 2-inch sides.
Mix together oil, butter, sugar and eggs.
Stir in flour, cocoa and salt and mix to combine.
Gently fold in chocolate chips, frozen raspberries and macadamia nuts.
Pour into the prepared tin and smooth top.
Bake for 20 - 25 minutes until top is set and crusty looking. If you insert a skewer in the middle, it will not come out clean, but the batter won't be liquid. (Do not overbake!)
Cool for 5 minutes before slicing into squares or let cool completely then top with the optional drizzle.
Put the white chocolate in a microwave-safe bowl and cook in 20-second bursts, stirring between each burst, until melted.
Whisk in the freeze-dried raspberry powder. Let the chocolate cool until no longer runny.
Drizzle or pipe the chocolate over the cooled brownies and then slice into squares.