Raspberry Brownies
Ingredients
- 170 gdark chocolate
use high-quality semi-sweet chocolate e.g. callebaut or lindt
- 170 gunsalted butter
- 4eggs
room temperature
- 200 ggranulated sugar
- 150 gbrown sugar
- 45 gcocoa powder
unsweetened dutch processed
- 120 gall purpose flour
- ½ tspsalt
- 150 graspberry
fresh or frozen
- freezed dried raspberry
optional for dusting
Directions
- 1
Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
- 2
If using frozen raspberries, do not thaw.
- 3
Gently melt the butter and the chocolate in a bowl over a saucepan of simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.
- 4
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
- 5
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
- 6
Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
- 7
Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula. Then, place the raspberries all around the top of the brownie.
- 8
Bake the brownie at 175 C / 350 F for about 40 minutes if you are using fresh raspberries. If you are using frozen raspberries, bake for 45 minutes. The brownie is ready when the edge looks baked, and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools.
- 9
Let the brownie completely cool in the pan before slicing and serving.
- 10
Optionally, dust with freeze-dried raspberry before serving.
- 11
Store any leftovers in an air-tight container at room temperature for 3-4 days.
Raspberry Brownies
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About this Recipe
Ready for the ultimate dessert that balances rich chocolate with bright fruit? These Raspberry Brownies deliver thick, fudgy perfection with juicy bursts of fresh raspberries in every bite.
What sets these raspberry brownies apart is the careful selection of ingredients designed to maximize both flavor and texture. The recipe calls for high-quality dark chocolate and unsweetened Dutch-processed cocoa powder, creating a deep, complex chocolate base. This is perfectly complemented by the combination of granulated and brown sugar, which ensures an incredibly gooey and chewy crumb, rather than a cakey one.
Prepare for an incredibly indulgent experience. Each bite offers a blissful combination of dense, fudgy chocolate and the delightful tartness of fresh raspberries. The texture is wonderfully gooey, giving way to soft, melting chocolate and vibrant bursts of juicy fruit. They are decadently sweet yet beautifully balanced by the natural acidity of the berries, making them surprisingly refreshing and utterly irresistible. With a generous serving of 494 calories, these are truly a treat to savor.
While this recipe shines with fresh raspberries, you can easily use frozen berries without thawing; just know they might release a bit more moisture. For an extra touch of sophistication and intensified berry flavor, consider dusting the cooled brownies with freeze-dried raspberry powder. You could also experiment by swapping some of the dark chocolate for milk chocolate if you prefer a sweeter, milder chocolate profile.
These indulgent raspberry brownies are perfect for any occasion, from a casual weeknight treat to an impressive dessert for a gathering. Serve them warm on their own, or alongside a scoop of vanilla bean ice cream for an elevated experience.