Fudge Raspberry Brownies
Indulge in the irresistible decadence of Fudge Raspberry Brownies, a perfect blend of rich chocolate and tangy raspberry swirls. These brownies are made with melted semi-sweet chocolate, creamy butter, and a hint of vanilla, creating an ultra-fudgy texture that chocolate lovers crave. Fresh raspberries mashed with powdered sugar are swirled into the batter, adding vibrant bursts of fruity flavor with every bite. Easy to prepare in just 20 minutes, these brownies bake to perfection, boasting a crackly top and gooey center. Ideal for desserts, gatherings, or a simple sweet treat, this recipe serves 16 and is sure to impress. Whether you’re craving comfort food or hosting a special occasion, Fudge Raspberry Brownies strike the perfect balance of richness and freshness.
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Recipe Information
Ingredients
- 12 tablespoons Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 cup Fresh raspberries
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a microwave-safe bowl, melt the unsalted butter and 1 cup of the semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking until the mixture is light and creamy.
Gradually pour the melted chocolate mixture into the sugar-egg mixture, whisking constantly until fully combined.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Fold in the remaining 1/2 cup of chocolate chips into the batter, then pour the batter into the prepared baking pan, smoothing the top with a spatula.
In a small bowl, mash the fresh raspberries with the powdered sugar until they form a thick, chunky sauce.
Drop spoonfuls of the raspberry mixture over the brownie batter and use a toothpick or knife to gently swirl it into the top layer of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking for fudgy brownies.
Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
Once the brownies are fully cooled, lift them out of the pan using the parchment overhang, slice into 16 squares, and serve.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 30.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 109 mg | 2% | |
*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.
