Raspberry Brownies
Indulge in the ultimate fusion of rich chocolate and tangy fruit with these decadent Raspberry Brownies. Featuring a fudgy base made with melted semisweet chocolate and cocoa powder, these brownies are elevated by bursts of fresh raspberries and dreamy swirls of raspberry preserves. The balance of sweetness and tartness creates a flavor-packed dessert that's both satisfying and sophisticated. With only 15 minutes of prep time and a simple layering and swirling technique, these brownies are perfect for both novice bakers and seasoned pros. Serve them as a show-stopping treat for gatherings or a special weeknight indulgence. Whether you're searching for "fudgy raspberry brownies" or "chocolate raspberry desserts," this recipe is a must-try for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 150 grams fresh raspberries
- 3 tablespoons raspberry preserves
Instructions
Preheat your oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until combined, followed by the eggs, adding one at a time. Stir in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Fold gently until just combined. Be careful not to overmix.
Pour half of the brownie batter into the prepared baking pan and spread it out evenly.
Scatter half of the fresh raspberries over the batter, followed by dollops of 1.5 tablespoons of raspberry preserves. Gently swirl the preserves using a toothpick or knife.
Pour the remaining brownie batter over the top and repeat the process with the remaining raspberries and preserves, creating a swirl pattern.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares and serve.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 36.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 130 mg | 3% | |
*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.
