Gourmet Raspberry Fudge Brownies
Indulge in the ultimate dessert experience with these *Gourmet Raspberry Fudge Brownies*, a decadent fusion of rich, chocolatey bliss and vibrant raspberry swirls. Perfectly gooey and packed with flavor, these brownies are crafted with a luscious blend of semi-sweet chocolate, butter, and a duo of sugars for a deeply fudgy texture. Fresh raspberries and silky raspberry preserves are swirled into the batter to create an irresistible marbled effect that adds a tangy-sweet burst to every bite. Made using a simple yet elegant double boiler method and baked to perfection in just 35 minutes, these brownies are ideal for impressing guests or treating yourself to a gourmet delight. Serve them warm with a scoop of vanilla ice cream or enjoy them straight from the fridge for a chilled chocolate-raspberry indulgence. Easy to make yet stunning to serve, these brownies are the perfect marriage of fruit and chocolate that will leave everyone asking for the recipe!
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Ingredients
- 200 grams unsalted butter
- 200 grams semi-sweet chocolate
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 150 grams fresh raspberries
- 3 tablespoons raspberry preserves
Directions
Step 1
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a medium heatproof bowl, combine the butter and semi-sweet chocolate. Melt them together over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Step 3
In a large mixing bowl, whisk together granulated sugar, light brown sugar, and the slightly cooled chocolate mixture until smooth.
Step 4
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet mixture. Gently fold until just combined, being careful not to overmix.
Step 6
Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly with a spatula.
Step 7
In a small bowl, mash the fresh raspberries with a fork and mix in the raspberry preserves. Spoon the raspberry mixture over the brownie layer in dollops, then pour the remaining brownie batter on top.
Step 8
Using a butter knife, create swirls by gently dragging the knife through the batter and raspberry mixture to create a marbled effect.
Step 9
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).
Step 10
Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then lift them out using the parchment overhang and transfer them to a wire rack to cool completely.
Step 11
Slice the cooled brownies into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | 1219.4 grams (1219.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4628 |
| Total Fat 257.10g | 330% |
| Saturated Fat 142.80g | 714% |
| Cholesterol 1001mg | 334% |
| Sodium 1498mg | 65% |
| Total Carbohydrate 589.90g | 215% |
| Dietary Fiber 41.30g | 148% |
| Total Sugars 437.50g | |
| Protein 54.50g | 109% |
| Vitamin D 120IU | 600% |
| Calcium 423mg | 33% |
| Iron 26mg | 143% |
| Potassium 2265mg | 48% |
Source of Calories