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Raspberry Brownies

Ultra-fudgy chocolate brownies swirled with fresh raspberries for a rich yet refreshing dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter
  • 8 oz dark chocolate chopped
  • 1.25 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 3 eggs large
  • 1 tbsp vanilla extract
  • 0.75 cup cocoa powder unsweetened
  • 1 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 1.5 cups raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. Melt butter and chocolate together over low heat until smooth.
  3. Whisk sugars into melted chocolate, then add eggs and vanilla.
  4. Fold in cocoa powder, flour, salt, and baking powder until just combined.
  5. Gently fold in raspberries.
  6. Pour batter into pan and bake for 35–40 minutes.
  7. Cool completely before slicing and serving.

Notes

Do not overbake for best fudgy texture.