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Raspberry Brownies Recipe

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3.8 from 20 reviews

  • Author: Amina
  • Total Time: 57 minutes
  • Yield: 16 servings

Description

These Raspberry Brownies are rich, fudgy, and packed with bursts of fresh raspberry flavor. Made with melted dark chocolate, cocoa powder, and a blend of granulated and brown sugars, this recipe balances sweetness with a slight tang from the raspberries. Perfectly baked to a moist and chewy texture, these brownies make an irresistibly decadent dessert that can be served plain or with a scoop of vanilla ice cream.

Ingredients

Dry Ingredients

  • 50 g all-purpose flour
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 20 g unsweetened Dutch cocoa powder

Wet Ingredients

  • 60 g butter (melted)
  • 50 g semi-sweet dark chocolate chips
  • 85 g granulated sugar
  • 85 g dark brown sugar
  • 2 large eggs (room temperature)
  • 45 g vegetable oil (e.g., canola or avocado)
  • 1 tsp vanilla extract

Fruit

  • 100 g fresh raspberries (washed and dried)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (325ºF) conventional. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set this mixture aside for later incorporation into the batter.
  3. Melt Butter and Chocolate: Gently melt the butter and the semi-sweet dark chocolate chips together until smooth. Pour this melted mixture into a large bowl and whisk in the unsweetened Dutch cocoa powder until well combined.
  4. Add Sugars: Add both the dark brown sugar and granulated sugar to the chocolate mixture. Whisk thoroughly to integrate the sugars evenly.
  5. Incorporate Eggs: Crack the room temperature eggs into the mixture and whisk vigorously for 1-2 minutes. This step helps to aerate the batter and contribute to a nice texture.
  6. Add Oil and Vanilla: Whisk in the vegetable oil and vanilla extract until the batter is smooth and fully blended.
  7. Combine Wet and Dry Ingredients: Gently whisk the sifted dry ingredients into the batter until just combined, taking care not to overmix to maintain a tender crumb.
  8. Fold in Raspberries: Add half of the fresh raspberries to the batter. Using a spatula, gently fold them in to distribute evenly without crushing the berries.
  9. Prepare for Baking: Pour the batter into the prepared pan and spread it evenly. If the raspberries concentrate in a single area, gently reposition them for even coverage. Sprinkle the remaining raspberries on top of the batter for a decorative touch and extra burst of flavor.
  10. Bake: Bake the brownies in the preheated oven for 40-42 minutes. Check doneness by inserting a butter knife or toothpick into the center; if wet batter clings, bake for an additional 5 minutes. If moist crumbs appear on the knife, the brownies are done.
  11. Cool and Slice: Allow the brownies to cool completely in the pan to set properly. Then carefully lift out using the parchment paper and cut into 16 servings.
  12. Serve: Optionally, serve the brownies warm or at room temperature with a scoop of vanilla ice cream to complement their rich flavor.

Notes

  • Ensure raspberries are washed and thoroughly dried before adding to prevent excess moisture in the batter.
  • Use room temperature eggs for best emulsification and texture.
  • If you prefer a more fudgy texture, slightly underbake the brownies, but ensure they are set enough to hold when sliced.
  • For easier slicing, refrigerate the brownies after cooling to firm up.
  • Vanilla ice cream served alongside adds a lovely contrast to the rich chocolate and tart raspberries.
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/raspberry-brownies-recipe/