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Fudgy Raspberry Brownies Recipe

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4.2 from 12 reviews

  • Author: Chef
  • Total Time: 2 hours 50 minutes
  • Yield: 16 servings

Description

These irresistibly fudgy and fresh brownies combine rich semi-sweet chocolate with a luscious raspberry swirl for a perfect balance of indulgence and tartness. Baked to a moist, tender crumb with just the right hint of lift, these brownies are an elegant twist on a classic favorite, ideal for dessert or special occasions.

Ingredients

Brownie Batter

  • 1 cup semi-sweet chocolate chips or chopped chocolate (can swap up to half with milk chocolate or 60% cacao)
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Raspberry Sauce

  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon water

Instructions

  1. Brownie Preparation: Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang for easy removal later. Lightly spray the lining to prevent sticking.
  2. Make the Raspberry Sauce: In a medium saucepan over medium heat, combine raspberries, sugar, and water. Stir until the sugar dissolves, then mash or blend the mixture until smooth. Gently boil for 5–7 minutes until thick and jam-like. Strain through a fine mesh to remove seeds and set aside to cool completely.
  3. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the brownies.
  4. Melt Chocolate and Butter: In a heatproof bowl over low heat or using a double boiler, melt the semi-sweet (and any substituted milk or 60% cacao) chocolate with butter. Stir until smooth and glossy, then remove from heat and let it cool slightly.
  5. Mix Wet Ingredients: Whisk together eggs, granulated sugar, and vanilla extract until combined and slightly fluffy. Gradually pour this mixture into the cooled chocolate mixture, stirring continuously to temper the eggs and prevent scrambling.
  6. Add Dry Ingredients: Gently fold in the all-purpose flour, salt, baking powder, and baking soda until just combined. Be careful not to overmix to maintain a fudgy texture.
  7. Pour Batter Into Pan: Transfer the batter evenly into the prepared pan and smooth the top with a spatula.
  8. Add Raspberry Swirl: Drop spoonfuls of the cooled raspberry sauce over the brownie batter. Using a knife or skewer, swirl the sauce into the batter to create a marbled pattern without overmixing.
  9. Bake the Brownies: Bake in the preheated oven for approximately 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, ensuring a fudgy interior.
  10. Cool Completely: Allow the brownies to cool in the pan for at least 2 hours. Use the parchment or foil overhang to lift them out, then slice with a sharp knife wiped clean between cuts for neat squares.

Notes

  • For a more intense chocolate flavor, use high-quality semi-sweet chocolate.
  • You can substitute half of the semi-sweet chocolate with milk or 60% cacao chocolate for a creamier texture.
  • Ensure the raspberry sauce is completely cooled before swirling to prevent it from blending too much into the batter.
  • Letting the brownies cool fully before cutting helps achieve clean slices and prevents crumbling.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/fudgy-raspberry-brownies-recipe/