Raspberry Brownies
User Reviews
4.3
Raspberry Brownies
Description
The raspberry brownies combine melted butter with both granulated and brown sugars to provide moisture and depth. Eggs and vanilla extract bind and flavor the batter, while sifted cocoa powder and flour form the chocolate base. Optional espresso powder enhances the chocolate notes. Gently folding in chopped chocolate and raspberries integrates pockets of melted chocolate and occasional tangy fruit throughout.
Baked at 350°F in a parchment-lined 9x13-inch pan, the brownies are removed from the oven when set to the touch but still soft, allowing residual heat to complete baking for a fudgy texture. Cooling before slicing stabilizes the brownies for clean cuts.
Frozen raspberries can be used directly without thawing, preserving their structure during mixing and baking. This dessert suits casual gatherings and pairs well with milk or coffee.
Ingredients
- 1 cup butter melted and slightly cooled
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 egg large
- 1 tablespoon vanilla extract pure
- 1 cup all-purpose flour
- 1 cup cocoa powder or unsweetened cocoa powder, Dutch processed
- 1 teaspoon espresso powder optional
- 1 teaspoon kosher salt
- 1 1/4 cups chocolate divided, chopped
- 1 1/2 cups raspberry fresh or frozen
Instructions
- Preheat oven to 350°F. Spray a 9x13" metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
- Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined. Don't over mix.
- Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
- Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares.
Notes
- If using frozen raspberries, add them directly without thawing to maintain texture.
- Do not overbake; remove brownies when just set to the touch as they firm while cooling.
- Lining the pan with parchment paper with overhang makes lifting the brownies easier after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 173mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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