4-ingredient raspberry brownies
These 4-ingredient raspberry brownies combine rich dark chocolate with tart raspberries, creating a decadent treat that's simple to make. Perfect for a quick dessert, they bake to a fudgy texture that's sure to please any chocolate lover.
Cook time 50 min
Prep time 50 min
Ingredients:
4 eggs2 cups dark chocolate
1 cup self-raising flour
1 cup raspberries
If you're in search of a quick and delicious dessert that doesn't require a long list of ingredients, these 4-ingredient raspberry brownies are a perfect choice. Combining the richness of dark chocolate with the tartness of raspberries, these brownies are both decadent and easy to prepare.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 9x9 inch (23x23 cm) baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper to prevent sticking.
- In a microwave-safe bowl, add the chopped dark chocolate or chocolate chips.
- Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Be careful not to overheat. Alternatively, you can melt the chocolate using a double boiler.
- In a large mixing bowl, beat the eggs until they are well combined.
- Gradually pour the melted chocolate into the eggs, stirring constantly to ensure a smooth, uniform mixture.
- Sift the self-raising flour into the chocolate and egg mixture.
- Gently fold the flour into the mixture until just combined, being careful not to overmix. The batter should be thick and smooth.
- Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter. If using frozen raspberries, do not thaw them before adding to prevent excess moisture.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (you don't want it to come out completely clean to ensure fudgy brownies).
- Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- Once cool, use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
- Cut into squares and enjoy!
With just four simple ingredients and a straightforward process, these raspberry hazelnut brownies are a delightful and elegant treat that you can whip up in no time. Perfect for a special occasion or a cozy night in, these brownies are sure to satisfy any chocolate lover's cravings.
4-ingredient raspberry brownies FAQ:
Bake the brownies for 25-30 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
You can use either fresh or frozen raspberries. If using frozen, do not thaw them beforehand to avoid adding excess moisture to the batter.
Use a 9x9 inch (23x23 cm) baking pan for this recipe. Lining the pan with parchment paper will help with easy removal after baking.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
If you don't have self-raising flour, you can substitute it with all-purpose flour and add 1 ½ teaspoons of baking powder and a pinch of salt for every cup of flour used.
Tips:
- Ensure your eggs are at room temperature before you start; this helps them mix more thoroughly with the other ingredients.
- Use high-quality dark chocolate for the best flavor. You can also substitute with milk chocolate if you prefer a sweeter taste.
- Fresh or frozen raspberries can be used. If using frozen raspberries, be sure to thaw and drain them well to avoid excess moisture in the batter.
- Be careful not to overmix the batter as it can make the brownies tough. Mix just until the ingredients are incorporated.
Nutrition per serving
15 ServingsCalories 60kcal
Protein 5g
Carbohydrates 24g
Fiber 4.32g
Sugar 8g
Fat 15g
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