Easy Raspberry Brownies
Indulge in the rich, fudgy decadence of Easy Raspberry Brownies, a delightful twist on the classic chocolate treat. Perfectly balancing the deep flavors of semi-sweet chocolate and unsweetened cocoa powder with bursts of bright, tangy raspberries, these brownies are as visually stunning as they are delicious. With just 15 minutes of prep time, this quick and easy recipe is ideal for busy bakers and chocolate lovers alike. The fresh raspberries not only add a vibrant pop of color but also enhance the moist texture of these brownies, making them irresistibly gooey. Serve these luscious squares as a dessert centerpiece or an afternoon indulgence, and enjoy the heavenly combination of chocolate and berries. Perfect for sharing or savoring solo!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 65 grams All-purpose flour
- 20 grams Unsweetened cocoa powder
- 0.25 teaspoons Salt
- 120 grams Fresh raspberries
Instructions
Preheat your oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
Whisk in the granulated sugar and vanilla extract until the mixture is combined and glossy.
Add the eggs one at a time, whisking vigorously after each addition until the batter is smooth.
Using a sifter or fine mesh sieve, sift the flour, cocoa powder, and salt into the chocolate mixture. Gently fold with a spatula until just combined; do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly to the corners.
Scatter the fresh raspberries over the top of the batter. Lightly press them into the surface without fully submerging them.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang. Slice into 9 squares and serve.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 297.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 144 mg | 11% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
