Description
Rich, fudgy chocolate brownies with a bright raspberry swirl that offers a perfect balance of flavors.
Ingredients
Scale
- 8 oz bittersweet chocolate
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup fresh or thawed raspberries
- 2–3 tbsp sugar (for raspberry purée)
- squeeze of lemon (for raspberry purée)
- 1 tsp cornstarch (for raspberry purée)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt the bittersweet chocolate and unsalted butter in a double boiler or microwave, stirring until smooth.
- In a separate bowl, whisk together granulated sugar, eggs, and vanilla extract until glossy.
- Fold the melted chocolate mixture into the egg mixture.
- Gently incorporate flour, cocoa powder, and salt without overmixing.
- For the raspberry swirl, simmer raspberries with sugar, lemon, and cornstarch until thickened, then cool.
- Dollop the raspberry purée over the brownie batter and swirl with a skewer or knife.
- Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
- Cool completely before slicing for clean squares.
Notes
Ensure the raspberry purée is thick enough to prevent it from soaking into the brownie batter. Store in an airtight container to keep freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 26g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg