Raspberry Brownie Dessert
Indulge in the decadent combination of rich chocolate and tangy fruit with this Raspberry Brownie Dessert, a perfect fusion of fudgy brownies and vibrant raspberries. Made with melted semi-sweet chocolate chips, unsweetened cocoa powder, and a touch of vanilla, these brownies boast an irresistibly gooey texture that's complemented by bursts of fresh raspberry flavor. Baked to perfection and topped with a luscious chocolate drizzle, this dessert is as visually stunning as it is delicious. A light dusting of powdered sugar adds an elegant finishing touch, making it ideal for dinner parties, special occasions, or simply treating yourself. Ready in under an hour and yielding nine generous servings, this easy-to-follow recipe will satisfy your chocolate cravings while impressing your taste buds with its balance of sweetness and tartness. Transcend ordinary brownies—add this Raspberry Brownie Dessert to your must-bake list today!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar (optional, for garnish)
- 0.5 cup semi-sweet chocolate chips (for drizzle)
- 0.25 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips together in 30-second intervals, stirring after each, until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until light and thick. Stir in the vanilla extract.
Gradually mix the melted chocolate and butter mixture into the sugar and egg mixture until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the surface. Evenly distribute the fresh raspberries on top, gently pressing them into the batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
While the brownies cool, prepare the chocolate drizzle. In a small microwave-safe bowl, combine 1/2 cup of semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until smooth and glossy.
Once the brownies are completely cool, drizzle the melted chocolate mixture over the top. Optionally, dust the brownies with powdered sugar for added sweetness and decoration.
Cut into 9 squares and serve! These brownies can be enjoyed at room temperature or slightly warmed for an extra gooey texture.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 52.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 206 mg | 4% | |
*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.
