1 stick of butter
1 cup chocolate chips
1 cup sugar
1 cup flour
1 tablespoon unsweetened cocoa powder (optional, for a darker chocolate flavor)
Up to 1 teaspoon salt (optional)
Optional add-ins (nuts, coconuts, candy, candied citrus peel)
1. Preheat oven to 350 degrees F. Spray an 8×8-inch baking dish with cooking spray.
2. In a saucepan over medium-low heat, melt the chocolate chips and butter until smooth, stirring constantly. Turn off the heat. Add in the salt and cocoa powder, if desired. Stir in the sugar until dissolved. Stir in the flour. Add the eggs and stir until well blended. If desired, stir in extra add-ins. Bake for about 35 minutes. Cool before cutting.
For the Raspberry Coulis
3/4 cup raspberries
1 tablespoon sugar
For the raspberry coulis, puree the raspberries with the sugar. If desired, pass the mixture through a fine sieve to remove the seeds.