Raspberry brownie
Indulge in the perfect blend of rich, dark chocolate and tart raspberries with this irresistible raspberry brownie recipe. Made with premium ingredients like butter, dark chocolate, eggs, brown sugar, flour, cocoa powder, and fresh raspberries, these brownies are sure to satisfy your sweet tooth. Enjoy a decadent dessert experience that's easy to make and impossible to forget!
- 25 May 2024
- Cook time 40 min
- Prep time 5 min
- 8 Servings
- 7 Ingredients
Raspberry brownies combine the rich, fudgy texture of classic brownies with the tart and juicy burst of fresh raspberries. This delightful dessert creates a perfect balance between the bittersweet chocolate and the vibrant fruitiness, making it an irresistible treat for any occasion.
Ingredients:
Instructions:
In a microwave-safe bowl, combine the butter and dark chocolate. Microwave in 30-second intervals, stirring after each interval, until both are completely melted and the mixture is smooth. Alternatively, you can melt them together in a heatproof bowl set over a pot of simmering water (double boiler method).
In a large mixing bowl, beat the eggs and brown sugar together until the mixture is thick and pale. You can use a hand mixer or whisk for this step.
Gradually add the melted butter and chocolate mixture to the egg and sugar mixture, stirring continuously until well combined.
Sift in the flour and cocoa powder, and gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Gently fold in 3/4 cup (about 110g) of the raspberries, reserving the remaining 1/4 cup (40g) for the top.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula. Scatter the remaining raspberries on top of the batter.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to remain fudgy.
Remove the pan from the oven and let the brownies cool in the pan for about 15 minutes. Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely before cutting into squares.
Slice the cooled brownies into squares and enjoy the rich, chocolaty, and berry-filled treat. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips:
- Ensure that the butter and chocolate are melted together gently to avoid burning the chocolate. Use a double boiler or microwave in short intervals, stirring frequently.
- When mixing the batter, avoid overmixing once the flour and cocoa powder are added. This will help maintain a tender, fudgy texture.
- Fold the raspberries in carefully to avoid crushing them. This will ensure that they remain intact and distribute evenly throughout the brownies.
- For a more intense raspberry flavor, consider adding a teaspoon of raspberry extract to the batter.
- Allow the brownies to cool completely before cutting to ensure they hold their shape and the flavors meld together perfectly.
By following this simple recipe, you can create a batch of delicious raspberry brownies that are sure to impress family and friends. The combination of dark chocolate and raspberries results in a decadent, flavorful dessert that will quickly become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 7g | 18% |
| Sugar 36g | 36% |
| Fat | |
| Fat 40g | 45% |
| Saturated 14g | 46% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 70mg | 13% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.45mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 4.91mg | 5% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 3.63ug | 3% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 210mg | 6% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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