Indulge your sweet tooth with these Easy Chocolate Raspberry Brownies that are sure to become your new favorite dessert! Imagine biting into a rich, fudgy brownie, only to be met with bursts of tart, juicy raspberries that elevate each mouthful to heavenly heights. Perfect for any occasion, these brownies are not only simple to make but also deliver an impressive flavor that will have your friends and family begging for the recipe. With just 15 minutes of prep time and a total of 40 minutes from start to finish, you can whip up a batch of these delectable treats in no time. Ready to impress? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easier removal of the brownies.
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, remove the saucepan from the heat and let it cool slightly.
- Add 1 cup of granulated sugar to the melted butter and stir until well combined. The mixture should be smooth and glossy.
- Crack the 2 large eggs into the mixture, one at a time, stirring well after each addition. This will help to incorporate air for a lighter brownie texture.
- Mix in 1 teaspoon of vanilla extract, ensuring it is evenly distributed throughout the batter.
- In a separate bowl, sift together 1/3 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, and 1/2 teaspoon of salt. This will help to eliminate any lumps in the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh raspberries, being cautious not to break them apart too much. This will ensure that you have nice pockets of raspberry throughout the brownies.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- After the brownies have cooled, cut them into 12 squares. Serve them as is or dust with powdered sugar for an elegant touch.
- Enjoy your Easy Chocolate Raspberry Brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If using frozen, make sure to thaw and drain them to prevent excess moisture in the batter.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to dense brownies, so a few lumps are perfectly fine!
- Check for Doneness: To ensure your brownies are fudgy and not overbaked, use the toothpick test. Insert a toothpick in the center; it should come out with a few moist crumbs for the perfect texture.
- Cool Before Cutting: Allow the brownies to cool completely before cutting them into squares. This helps them set and makes for cleaner cuts.
- Add a Touch of Elegance: For an extra special touch, dust your brownies with powdered sugar or serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate them for longer freshness.Enjoy your baking adventure with these delightful brownies!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
