Raspberry 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
Scale
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
Find it online: https://flavorsbymaya.com/raspberry-brownies-recipe/
