4.9 from 141 votes
Raspberry Brownies
Raspberry Brownies mix whipped eggs and sugar folded with dark chocolate and oil for a fudgy yet airy cake texture. Fresh raspberries pressed gently atop the batter add bursts of tartness to the dense chocolate base. The brownies have a soft, fluffy interior with a rich chocolate flavor complemented by subtle fruitiness. This recipe is suitable for those who enjoy a balance of intense chocolate and fresh berry flavors in a delicate baked treat.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
12
servings
Course:
Dessert
Cuisine:
American, International
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.
Cup of Yum