Raspberry Chocolate Brownies
These Raspberry Chocolate Brownies bring a delightful twist with their extraordinary pairing of chocolate and raspberries. These brownies are soft, fudgy, and packed with rich chocolate flavor. What makes them extra special are the juicy raspberries that get folded into the batter and baked right in.
Ingredients
- 3 oz (90g) semisweet chocolate , for melting
- 3/4 cup (170g) butter
- 1 cup (200g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 1/2 tsp (3g) salt
- 2/3 cup (80g) all-purpose flour
- 3 tbsp (24g) dark cocoa powder
- 3 oz (90g) semisweet chocolate , chips or chunks, for folding into the batter
- 4 oz (120g) fresh raspberries
Instructions
- Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
- Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Turn off the heat but keep the bowl over the water and stir in the sugar. Remove the bowl from the pan.
- Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt and cocoa powder and stir well. Stir in the chopped chocolate and fresh raspberries.
- Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
- Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.
Video
Nutrition
Serving: 1 serving out of 16Calories: 230kcalCarbohydrates: 25.4gProtein: 3.8gFat: 14.1gSaturated Fat: 8.1gCholesterol: 93mgSodium: 122mgPotassium: 86mgFiber: 1.9gSugar: 19.2gCalcium: 19mgIron: 2mg