Recipe details
Desserts
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Raspberry Brownies
55min
16 servings
Cook this dish
These decadent raspberry brownies combine the rich, fudgy texture of chocolate brownies with the tangy sweetness of fresh raspberries. The result is a delightful dessert that's perfect for any occasion. The brownies are easy to make and sure to impress your family and friends.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
15 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven and prepare pan
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing it to overhang on two sides.
Melt chocolate and butter
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
Combine wet ingredients
In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
Add chocolate mixture
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth and incorporated.
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Add dry ingredients to wet
Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Add raspberries
Gently fold in 1 cup of the fresh raspberries, reserving the remaining 1/2 cup for later.
Pour batter into pan
Pour the brownie batter into the prepared pan and spread it evenly.
Add remaining raspberries
Scatter the remaining 1/2 cup of raspberries over the top of the batter, pressing them gently into the surface.
Bake brownies
Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into 16 squares and serve.
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