Description
Indulge in these decadent raspberry brownies! These fudgy brownies are swirled with fresh raspberry puree for a burst of fruity flavor that perfectly complements the rich chocolate. They’re easy to make and a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup fresh raspberries, plus more for garnish
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the melted butter, sugar, cocoa powder, salt, baking powder, and baking soda until well combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour, mixing until just combined. Do not overmix.
- In a separate bowl, mash the raspberries with a fork to create a puree.
- Pour half of the brownie batter into the prepared pan. Spoon dollops of the raspberry puree over the batter, then add the remaining batter on top. Use a knife or skewer to swirl the raspberry puree into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
- Dust with powdered sugar and garnish with fresh raspberries, if desired.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Don’t overbake the brownies; they should be slightly fudgy in the center.
- You can substitute frozen raspberries, but thaw and drain them well before pureeing.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g