Raspberry Swirled Brownies
User Reviews
4.7
63 reviews
Excellent
Raspberry Swirled Brownies
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These Raspberry Swirled Brownies are the most perfect thick, gooey and chewy brownies you will ever make.
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Ingredients
- 240 grams dark chocolate (approximately 1½ cups regular dark chocolate morsels)
- 240 grams unsalted butter (2 sticks and 1 tablespoon)
- 2½ cups white sugar (approximately 520 grams)
- 6 eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup fresh raspberries
- ⅔ cup all purpose flour (approximately 100 grams)
- pinch of salt
Instructions
- Preheat the oven to 325° F.
- Combine the chocolate and the butter over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to slightly cool. Add the eggs and vanilla and stir to combine. Stir in raspberries, it’s ok if they start to fall apart. Add in the flour salt and mix until just incorporated and smooth.
- Transfer to a sprayed and parchment lined 9×9 baking pan and bake on the middle rack of your oven for 50-60 minutes. (NOTE – I have an oven thermometer to make sure my oven runs true to temp – I bake these for 50 minutes on the middle rack and they're perfect. You might need a few extra minutes depending on your oven but you want them to come out with the slightest jiggle and then set while cooling)
- Remove from the oven and let rest on the counter for 1 hour. It will absolutely still jiggle when removed from the oven – this is key and important. If you bake it until it no longer jiggles, you've over-baked them. The 1 hour of cooling on the counter allows the residual heat to continue to bake these by just a bit. After 1 hour, place the baking pan into the fridge and chill for 1 hour. Once they have set for at least the combined 2 hours, slice and serve.
Notes
- Some of the ingredients are listed by weight above – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour / sugar are based off that. Trust in the process – these are amazing. My fav handy dandy kitchen scale is here.
- You MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
- All ovens run at slightly different temperatures. I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks usually and an essential tool when baking!
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
94mg
(31%)
Sodium
42mg
(2%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
468IU
(9%)
Vitamin C
2mg
(2%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 42mg | 2% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
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