Raspberry Chocolate Brownies
Deliciously fudgy brownies with fresh raspberries and rich chocolate.
Equipment
- 8-inch square metal pan For baking the brownies.
Ingredients
Main Ingredients
- 10 tablespoons 140 g unsalted butter
- 1 cup 175 g high-quality chocolate chips or chunks
- 3 large eggs at room temperature
- 1 cup 200 g packed light brown sugar
- 2/3 cup 83.33 g all-purpose flour
- 2 tablespoons 12 g cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries do not thaw if frozen
- 2 tablespoons raspberry jam optional
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square metal pan with parchment paper.
- In a medium microwave-safe bowl or a pot on the stove, melt the butter and chocolate over low heat until smooth. Stir frequently to avoid burning. Once melted, let it cool slightly to prevent cooking the eggs in the next step.
- In a large bowl, beat the eggs and brown sugar on medium speed until light and airy, which should take about 3-5 minutes.
- Mix in the melted chocolate mixture thoroughly until combined.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until a few flour streaks remain.
- Fold in the fresh raspberries gently until just combined.
- Spread the raspberry brownie batter evenly into the prepared pan. For added flavor, swirl some raspberry jam on top and sprinkle with extra raspberries if desired.
- Bake on the middle rack for about 20-30 minutes, or until the edges are set but the center is slightly jiggly. A toothpick inserted into the center should come out with some wet crumbs.
- Cool the brownies completely in the pan, then remove and cut into even squares. Enjoy them warm or let them cool completely for a more set texture!
Notes
These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy with ice cream for an extra treat!