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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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
Directions
Step 1
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.
Step 2
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.
Step 3
Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Step 4
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
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.
Step 6
Gently fold in the fresh raspberries, being cautious not to crush them too much.
Step 7
Pour the batter into the prepared pan, spreading it out evenly.
Step 8
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).
Step 9
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
| Serving size | 990.7 grams (990.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3484 |
| Total Fat 164.10g | 210% |
| Saturated Fat 93.10g | 465% |
| Cholesterol 813mg | 271% |
| Sodium 850mg | 37% |
| Total Carbohydrate 519.00g | 189% |
| Dietary Fiber 32.80g | 117% |
| Total Sugars 395.00g | |
| Protein 48.30g | 97% |
| Vitamin D 123IU | 615% |
| Calcium 273mg | 21% |
| Iron 18mg | 98% |
| Potassium 1121mg | 24% |
Source of Calories