Raspberry Brownies
These delightful Raspberry Brownies combine rich chocolate with fresh raspberries for a fudgy, flavorful treat that's perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder Unsweetened
- ½ teaspoon salt
- 1 cup fresh raspberries Gently folded in
Instructions
Preparation
- Gather all your ingredients on the counter. Preheat your oven to 350°F (175°C) and grease a 9 × 13 inch baking pan.
- In a saucepan, melt the butter over medium heat, stirring occasionally, then remove from heat.
- Stir in the granulated sugar while the butter is still warm, then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, sift the all-purpose flour, cocoa powder, and salt together to aerate. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, taking care to preserve some of their shape.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Allow brownies to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before cutting.
Notes
For variations, consider adding chocolate chips, nuts, or mint extract. To store, keep in an airtight container at room temperature for up to three days or refrigerate for up to a week. Brownies can also be frozen for up to three months.