Raspberry Brownies

Rich, fudgy raspberry brownies swirled with tangy raspberries for the perfect balance of sweet and tart.

Print Pin

Course: Dessert

Cuisine: American, European

Prep Time: 15

Cook Time: 35

Cooling Time: 30

Total Time: 1 20

Servings: Slices

Calories: 280kcal

Cost: $10–12

Equipment

1 9x13 inch baking pan or 8x8 for thicker
1 Parchment paper For easy removal
2 Mixing bowls Large + medium
1 Saucepan For melting chocolate
1 Whisk Mixing
1 Rubber spatula Folding batter
1 Sifter / fine-mesh strainer Dry ingredients
1 Knife or skewer For swirling & doneness test
1 Cooling rack For even cooling

Ingredients

200 g Dark chocolate High quality
115 g Unsalted butter Melted
150 g Granulated sugar
100 g Brown sugar
3 large Eggs Room temp
1 teaspoon Vanilla extract Pure
100 g All-purpose flour
30 g Unsweetened cocoa powder
0.5 teaspoon Salt
0.5 teaspoon Baking powder
1.5 cups Raspberries Fresh or frozen
0.5 cup White chocolate chips Optional
2 tablespoon Raspberry jam Optional swirl

Instructions

Preheat oven, line pan with parchment.
Melt chocolate and butter in a saucepan, then whisk in both sugars.
Add eggs and vanilla extract, then fold in sifted dry ingredients.
Gently fold in raspberries; the batter will be thick.
Spread batter into prepared pan, top with berries and optional jam, swirl gently.
Bake until edges are set and center slightly jiggles, about 35 minutes.
Let brownies cool fully on a rack before cutting.

Notes

For a richer flavor, use high-quality chocolate. Feel free to adjust the amount of raspberries or jam to suit your taste. Store in an airtight container for up to 3 days.

Nutrition