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Raspberry Brownies

These Raspberry Brownies are a delightful dessert that combines rich chocolate with the tartness of fresh raspberries, creating a treat that is perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dark chocolate chips
  • 1/2 cup unsalted butter Can be substituted with coconut oil for dairy-free option.
  • 1 cup sugar
  • 2 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour Can be substituted with 1:1 gluten-free flour blend.
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries Frozen raspberries can be used, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a microwave-safe bowl, combine the dark chocolate chips and unsalted butter. Microwave in 20-second increments, stirring until melted and smooth.
  3. In a separate bowl, whisk together sugar and eggs until light and fluffy.
  4. Pour the melted chocolate mixture into the sugar-egg mixture and stir until combined. Add vanilla extract and mix again.
  5. Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
  6. Pour half the batter into the prepared pan, scatter fresh raspberries on top, and spoon remaining batter over the raspberries, mostly covering them.
Baking
  1. Bake in the preheated oven for 25-30 minutes. A toothpick inserted should come out with a few moist crumbs.
  2. Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack. Let them cool completely before slicing.

Notes

Store tightly wrapped in plastic wrap or in an airtight container for up to 1 week in the refrigerator. They can be frozen for up to 3 months.