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Raspberry Brownies Recipe

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4 from 3 reviews

These Raspberry Brownies are a rich and fudgy treat combining the deep chocolate flavor of Dutch-processed cocoa with the fresh tartness of raspberries. Enhanced with chunks of chopped chocolate for added texture, these brownies are baked to perfection and make a delightful dessert or snack for any chocolate lover.

Ingredients

Brownie Batter

  • 1 cup butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 cup all-purpose flour
  • 1 cup Dutch processed cocoa powder (or unsweetened cocoa powder)
  • 1 teaspoon espresso powder (optional)
  • 1 teaspoon kosher salt

Add-ins and Topping

  • 1 1/4 cups chopped chocolate, divided
  • 1 1/2 cups raspberries, fresh or frozen

Instructions

  1. Prepare the Baking Pan: Preheat your oven to 350°F (177°C). Spray a 9×13-inch metal baking pan with nonstick cooking spray, then line it with parchment paper leaving an overhang on the sides for easy removal. Spray the parchment paper with nonstick spray as well and set aside.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the sugars have dissolved. Add the eggs and vanilla bean paste, whisking until fully smooth and combined.
  3. Add Dry Ingredients: Sift together the flour, Dutch-processed cocoa powder, kosher salt, and espresso powder if using, directly into the wet ingredients. Gently stir with a spatula until just combined, being careful not to overmix to maintain a tender texture.
  4. Fold in Chocolate and Raspberries: Carefully fold in 1 cup of the chopped chocolate and the raspberries, stirring gently to distribute without breaking the berries.
  5. Even Out and Top: Spread the brownie batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of chopped chocolate evenly over the top.
  6. Bake: Place the pan on the middle rack of the preheated oven and bake for 25 to 30 minutes, until the brownies are just set to the touch. Avoid overbaking, as the brownies will continue to set as they cool.
  7. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out before cutting into 24 squares.

Notes

  • Use fresh or frozen raspberries; if using frozen, do not thaw before folding into the batter to avoid excess moisture.
  • Do not overmix the batter after adding flour to keep brownies tender and moist.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Line the pan with parchment paper for easy removal and clean-up.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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