Raspberry Brownies Recipe
Introduction
These raspberry brownies are a rich and fudgy treat that balance the deep chocolate flavor with bursts of fresh tartness from juicy raspberries. Easy to make and deliciously indulgent, they’re perfect for any chocolate lover looking to add a fruity twist to a classic dessert.
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
- 4 medium eggs (or 3 large)
- 150 g plain flour
- 50 g cocoa powder
- 300 g raspberries
- 150 g chocolate chips
Instructions
- Step 1: Preheat your oven to 180°C (160°C fan) and line a 9×9-inch square baking tin with parchment paper.
- Step 2: In a pan over low heat, melt the dark chocolate, unsalted butter, and caster sugar together, stirring frequently to prevent burning, until smooth.
- Step 3: Transfer the melted mixture to a bowl and allow it to cool for about 10 minutes.
- Step 4: Add in the eggs one at a time, stirring thoroughly after each addition to fully incorporate them.
- Step 5: Stir in the plain flour and cocoa powder until the batter is well combined.
- Step 6: Gently fold in two-thirds of the raspberries, distributing them evenly through the batter.
- Step 7: Pour the batter into the prepared tin, then sprinkle the chocolate chips and the remaining raspberries evenly on top.
- Step 8: Bake in the preheated oven for 30 to 35 minutes, until the edges are set and a skewer inserted comes out with just a few moist crumbs.
- Step 9: Allow the brownies to cool completely in the tin before slicing and serving.
Tips & Variations
- Use fresh, ripe raspberries for the best flavor, or swap for frozen berries if out of season—just thaw and drain them first.
- For an extra fudgy texture, slightly underbake the brownies and let them set as they cool in the tin.
- Add a pinch of sea salt on top before baking to enhance the chocolate’s richness.
- Try substituting half the dark chocolate with milk chocolate for a sweeter variation.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy cold—both are delicious!
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used. Just make sure to thaw and drain them well to avoid adding extra moisture to the batter.
How do I know when the brownies are done?
Check by inserting a skewer or toothpick into the center. It should come out with a few moist crumbs but not wet batter. The edges will also start to pull away slightly from the sides of the tin.
PrintRaspberry Brownies Recipe
Deliciously rich and fudgy raspberry brownies featuring dark chocolate, cocoa powder, and bursts of fresh raspberries throughout. These brownies combine the intense flavor of dark chocolate with the tartness of raspberries for a decadent dessert perfect for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 200 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
Dry Ingredients
- 150 g plain flour
- 50 g cocoa powder
Other Ingredients
- 4 medium eggs (or 3 large eggs)
- 300 g raspberries
- 150 g chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C Fan) and line a 9×9 inch square baking tin with parchment paper to prevent sticking and allow easy removal of the brownies.
- Melt Chocolate Mixture: Place the dark chocolate, unsalted butter, and caster sugar in a pan over low heat. Stir frequently to gently melt the mixture until it is completely smooth and combined, taking care not to burn the chocolate.
- Cool Mixture: Transfer the melted chocolate and butter mixture into a bowl and allow it to cool for about 10 minutes to prevent the eggs from scrambling when added.
- Add Eggs: Add the eggs one at a time into the cooled chocolate mixture, stirring thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients: Sift in the plain flour and cocoa powder, then stir gently until just combined to create the brownie batter.
- Fold in Raspberries: Gently fold in two-thirds of the raspberries into the batter, distributing them evenly without breaking them up too much.
- Prepare for Baking: Pour the batter into the prepared baking tin, smoothing the top. Sprinkle the remaining chocolate chips and raspberries evenly over the surface for a delicious topping.
- Bake: Place the tin in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool Completely: Remove from the oven and leave the brownies to cool completely in the tin to set properly before slicing and serving.
Notes
- Use fresh raspberries for best flavor and texture; frozen raspberries might release too much moisture.
- Cooling the chocolate mixture before adding eggs is critical to avoid curdling.
- For extra fudginess, slightly underbake the brownies, but ensure they are not raw in the center.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use parchment paper with some overhang on the sides to lift brownies easily out of the tin.
Keywords: raspberry brownies, chocolate brownies, chocolate dessert, fudge brownies, raspberry chocolate brownies
