Fudgy Raspberry Brownies
Indulge in the rich decadence of these fudgy raspberry brownies, a perfect fusion of velvety chocolate and bursts of fresh, tangy raspberries. Crafted with semi-sweet chocolate, unsweetened cocoa powder, and a duo of granulated and brown sugars, these brownies boast an ultra-moist, melt-in-your-mouth texture that chocolate lovers crave. The fresh raspberries, gently folded into the batter, add a vibrant pop of color and a fruity twist that perfectly complements the deep cocoa flavor. Ready in just 50 minutes from start to finish, this easy dessert makes 9 irresistible squares that are ideal for any occasion, from casual evenings to dinner parties. Serve them on their own or pair with a dollop of whipped cream for an extra indulgent treat. Looking for the ultimate brownie recipe with a fruity flair? These fudgy raspberry brownies are your answer!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.25 teaspoons salt
- 125 grams fresh raspberries
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Melt the butter and semi-sweet chocolate chips together in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold in the fresh raspberries, being cautious not to crush them too much.
Pour the batter into the prepared pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper. Slice into 9 squares and serve.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 395.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1120 mg | 24% | |
*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.
