Description
Raspberry Brownies are rich, fudgy chocolate brownies swirled with vibrant raspberry puree for a burst of fruity freshness. The combination of tart raspberries and deep chocolate creates the ultimate indulgent dessert that’s as beautiful as it is delicious.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar (for raspberry puree)
- 1/2 cup chocolate chips (optional, for extra richness)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until combined and slightly frothy.
- Whisk in the melted chocolate mixture until smooth.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- In a blender or food processor, puree the raspberries with 1 tablespoon of sugar until smooth. Strain through a fine mesh sieve to remove seeds, if desired.
- Pour the brownie batter into the prepared pan and smooth the top. Drop spoonfuls of raspberry puree over the batter and use a knife or skewer to swirl it decoratively.
- Sprinkle chocolate chips on top if desired.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool completely before slicing into squares. For clean cuts, chill brownies for 30 minutes before serving.
Notes
- For a stronger raspberry flavor, add a few whole raspberries into the batter before baking.
- Use dark chocolate for a deeper, less sweet brownie flavor.
- Brownies can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- These brownies pair beautifully with vanilla ice cream or whipped cream.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American