Raspberry Brownies
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
12 servings
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Course
Dessert
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Cuisine
American, International
Raspberry Brownies
Description
This recipe for Raspberry Brownies relies on whipping eggs and sugar until tripled in volume to create a light foam structure. Folding in melted dark chocolate and oil with flour gently combines ingredients while preserving volume. The result after baking is a brownie that is less dense than typical fudgy brownies, offering a tender and soft crumb.
Fresh raspberries are placed on top of the batter before baking, which adds a moist, tangy contrast to the rich chocolate. The edges pull away from the pan when done, signaling the right level of doneness while maintaining a fluffy interior.
The method emphasizes careful mixing to avoid deflating the egg foam and uses a bain-marie to melt chocolate delicately. These brownies work well served at room temperature and pair nicely with coffee or cream to temper the chocolate’s intensity.
Ingredients
- 200 g raspberry
- 200 g dark chocolate 70% cacao
- 70 ml rice bran oil (or grape oil or any type of nut-based oil)
- 80 g sugar
- salt a pinch
- 3 egg
- 40 g flour
- 1 tsp vanilla extract
Instructions
- Melt the dark chocolate together with the oil in a bain-marie. Set the mixture aside allowing it to cool.
- Once they reach room temperature, whip the eggs with the sugar and a pinch of salt until they triple in volume. Fold in the vanilla, the flour, and the melted chocolate, using upward movements. Don't overdo it because you want to lose as little volume as humanly possible. It's good, however, to end up with a uniform mixture.
- Coat 6 tart molds with a 10 cm (4 inches) diameter using butter, and lightly dust them with flour. Distribute the mixture evenly between them. Arrange the fresh raspberries on top, pressing them down gently. Bake for 25-30 minutes, until the edges pull away from the mold. Leave them to cool in the pan.
- These brownies will still be fluffy, precisely because the eggs are whipped into a fluffy foam. By incorporating the flour we lose a little volume but there will be enough left to make delicate, fudgy, and intense brownies. They are the best brownies I've made so far. I highly recommend them.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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