Raspberry Silk Brownies
Indulge in the ultimate dessert decadence with Raspberry Silk Brownies, a luscious blend of rich chocolate and vibrant raspberry flavor. These fudgy brownies are swirled with a homemade raspberry sauce for a stunning marbled effect and topped with a silky dark chocolate glaze that takes them to gourmet heights. Perfectly balanced between sweet and tangy, these elegant treats combine the comfort of classic brownies with the sophistication of fresh raspberries. Ideal for special occasions or a luxurious treat, these Raspberry Silk Brownies are as visually striking as they are irresistibly delicious. Prep and bake in under an hour, and savor the harmony of flavors and textures with every bite.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 225 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 150 grams fresh raspberries
- 50 grams powdered sugar
- 100 grams dark chocolate
- 100 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch square baking dish with parchment paper.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second increments, stirring after each, until smooth. Let it cool slightly.
Whisk the granulated sugar, brown sugar, eggs, and vanilla extract into the melted chocolate mixture until smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
Pour the brownie batter into the prepared baking dish, spreading it evenly.
In a small saucepan over medium heat, combine the fresh raspberries and powdered sugar. Stir until the raspberries break down and form a smooth sauce, about 5–7 minutes. Strain the sauce through a fine-mesh sieve to remove seeds.
Drizzle the raspberry sauce over the brownie batter in the pan. Use a knife or skewer to swirl the raspberry sauce into the batter, creating a marbled effect.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
While the brownies cool, prepare the chocolate glaze. Heat the heavy cream in a small saucepan over low heat until it begins to simmer, but do not let it boil.
Remove the cream from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
Once the brownies have completely cooled, pour the chocolate glaze evenly over the top. Spread with a spatula and let it set for at least 30 minutes.
Cut the brownies into 12 squares and serve. Enjoy your Raspberry Silk Brownies!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 42.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 155 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.
