Directions
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Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish. This step is crucial for ensuring that your tremendous pie bars release easily after baking.
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In a mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy.
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Add the large egg and vanilla extract to the butter mixture. Mix until everything is just combined. This adds a lovely depth of flavor and richness to your batter.
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In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, gently stirring until just combined.
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Spread half of the batter into the greased baking dish, smoothing it out evenly. This base is the foundation for the tremendous flavor you’re about to create.
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Scatter the fresh raspberries and dark chocolate chips evenly over the batter. This is where the magic happens; the tartness of the raspberries will contrast beautifully with the sweetness of the chocolate.
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Drop spoonfuls of the remaining batter over the top of the raspberries. Try to spread it as well as you can, but don’t worry about being perfect; the unevenness will add character.
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Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean, indicating that your delicious bars are ready.
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Allow the pie bars to cool in the pan before cutting them into squares. This waiting period is the hardest part but will be worth it as they settle into tremendous squares of goodness.
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