Raspberry Brownies
Indulge in rich chocolate brownies enhanced with the bright, tangy burst of fresh raspberries for a delightful dessert experience.
Ingredients
Brownie Base Ingredients
- 1 cup butter For a rich, fudgy base.
- 2 cups sugar Balances the bitterness of cocoa.
- 4 large eggs Provides moisture and assists in structure.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 cup all-purpose flour Creates structure without being too dense.
- 1 cup cocoa powder The star ingredient for that rich chocolate flavor.
- ½ teaspoon salt Balances sweetness and enhances flavor.
- 1 cup fresh raspberries Adds a burst of sweetness and tartness.
Instructions
Preparation
- Gather all your ingredients.
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking pan thoroughly.
- Melt the butter in a large bowl. It should be warm but not boiling.
- Add sugar to the melted butter, stirring until well combined.
- Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, and salt. Gradually add to the wet mixture, stirring until just combined.
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Evenly sprinkle fresh raspberries over the brownie base.
- Pour the remaining brownie batter on top of the raspberries and swirl the two batters together creating a marbled effect.
- Bake for 30-35 minutes. Check for doneness with a toothpick; it should come out mostly clean.
- Allow to cool completely in the pan before cutting into squares.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life. They freeze well for up to three months. To enjoy frozen brownies, thaw in the fridge overnight or at room temperature for a few hours.