Ingredients
- 2 1/2 2 1/2 1/2 cups granulated sugar
- 2 1/2 2 1/2 1/2 cups granulated sugar
- 2 1/2 2 1/2 1/2 cups granulated sugar
- 1 1/2 1 1/2 1/2 cups unsweetened Dutch process cocoa
- 1 1/2 1 1/2 1/2 cups unsweetened Dutch process cocoa
- 1 1/2 1 1/2 1/2 cups unsweetened Dutch process cocoa
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1/2 1 1/2 1/2 cups (12 oz.) unsalted butter, at room temperature, divided
- 1 1/2 1 1/2 1/2 cups (12 oz.) unsalted butter, at room temperature, divided
- 1 1/2 1 1/2 1/2 cups (12 oz.) unsalted butter, at room temperature, divided
- 1 1/2 1 1/2 1/2 Tbsp. vanilla extract, divided
- 1 1/2 1 1/2 1/2 Tbsp. vanilla extract, divided
- 1 1/2 1 1/2 1/2 Tbsp. vanilla extract, divided
- 4 4 4 large eggs
- 4 4 4 large eggs
- 4 4 4 large eggs
- 1 1 4 1/4 (about 4 1/4 oz.) all-purpose flour
- 1 1 4 1/4 (about 4 1/4 oz.) all-purpose flour
- 1 1 4 1/4 (about 4 1/4 oz.) all-purpose flour
- 1 1 1 cup dark-chocolate chips
- 1 1 1 cup dark-chocolate chips
- 1 1 1 cup dark-chocolate chips
- 1 1 pkg. 1 (8-oz.) pkg. cream cheese, at room temperature
- 1 1 pkg. 1 (8-oz.) pkg. cream cheese, at room temperature
- 1 1 pkg. 1 (8-oz.) pkg. cream cheese, at room temperature
- 3 1/2 3 1/2 14 cups (about 14 oz.) powdered sugar, divided
- 3 1/2 3 1/2 14 cups (about 14 oz.) powdered sugar, divided
- 3 1/2 3 1/2 14 cups (about 14 oz.) powdered sugar, divided
- 5 5 1 1/4 fresh raspberries (about 1 1/4 lbs.)
- 5 5 1 1/4 fresh raspberries (about 1 1/4 lbs.)
- 5 5 1 1/4 fresh raspberries (about 1 1/4 lbs.)
- 1/2 1/2 3 cup fresh blueberries (about 3 oz.)
- 1/2 1/2 3 cup fresh blueberries (about 3 oz.)
- 1/2 1/2 3 cup fresh blueberries (about 3 oz.)
Preparation
Step 1
1. Preheat oven to 350°. Line a 13×9-inch baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Spray foil with cooking spray.
2. Combine sugar, cocoa, salt and 1¼ cups butter in a medium saucepan over medium heat. Cook, stirring often, until butter is melted, about 6 minutes. Remove from heat, and stir in 1 tablespoon vanilla. Add eggs, 1 at a time, stirring well after each addition. Add flour, and stir until smooth. Fold in chocolate chips. Spoon batter into prepared pan, and bake in oven until a wooden pick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely, about 1 hour.
3. Using foil as handles, lift brownies out of pan. Transfer to a serving plate; discard foil.
4. Beat together cream cheese and remaining ¼ cup butter in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add 2 cups powdered sugar, beating until smooth. Stir in remaining 1½ teaspoons vanilla. Using an offset spatula, spread frosting over top of cooled brownies.
5. Toss half of the raspberries and a handful of the blueberries in remaining 1½ cups powdered sugar. Arrange blueberries in a square in upper left corner of brownies, using sugar-coated berries as “stars.” Arrange raspberries in rows, alternating uncoated and sugar-coated berries in horizontal lines on brownie to create “stripes.”