Fudgy Espresso & Raspberry Brownies. These brownies are extra fudgy and gooey!

Fudgy Espresso & Raspberry Brownies
I'm a huge fans of Dark Chocolate, Espresso & Raspberry. They are so perfect together! These brownies are extra fudgy and gooey!
Recipe:
Chocolate Mix Ingredients:
[ ] 140 gr unsalted butter
[ ] 110 gr dark chocolate chip/ dark compound chocolate
[ ] 1/2 - 1 TBS espresso powder
[ ] 1 TBS cocoa powder
Eggs Mix Ingredients:
[ ] 3 eggs
[ ] 200 g sugar
[ ] 40 g brown sugar
[ ] 1 tsp vanilla extract
Dry Ingredients:
[ ] 1 & 1/4 TSP baking powder
[ ] 30 gr cocoa powder
[ ] 65 gr all purpose flour
[ ] 3/4 TSP salt
Fruit:
A Punnet of Raspberry
Topping:
1/2 TBS Dark Choco Chip
Steps:
1. Preheat the oven at 180 C and line rectangular baking pan with baking papers (20cm × 20cm).
2. For the "Chocolate Mix". In a pan, melt the butter until bubbly. Add the chocolate chip, espresso & choco powder. Mix until well combined. Set aside
3. For "Eggs Mix",using electric mixer (balloon whisk), add the white sugar & eggs into the mixer bowl. Beat in medium speed for about 5 minutes or until pale & fluffy (speed 5). Remove from the electric mixer. Then add brown sugar & vanilla extract.
4. Add the "chocolate mix", and then shifted "Dry Ingredients" onto the "Egg Mix", mix manually gently with the balloon whisk & spatula only until well combined.
6. Transfer 1/2 of the batter into the prepared baking pan. Spread evenly with spatula. Add 1/2 of raspberry on top of the batter. Repeat add the remaining batter & raspberry on top. And Sprinkle with Choco Chip. Bake for 20 minutes.
7. Remove from the pan, push down with spatula and let it rest for 10-15 minutes. Put it back in to the oven for another 20 minutes.
9. Remove from the oven. Let it set for about 45 minutes before removing from the pan. Slice & ready to serve! Enjoy!
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