Rich Raspberry Brownies
Deeply fudgy brownies swirled with raspberry jam and dotted with fresh berries. Rich chocolate meets bright, tart fruit in every bite.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter, melted and slightly cooled
- 6 oz semisweet chocolate, chopped
- 0.9 cup granulated sugar
- 0.4 cup light brown sugar, packed
- 3.6 oz eggs, lightly beaten
- 1.5 tsp vanilla extract
- 0.9 cup all-purpose flour
- 0.35 cup Dutch-process cocoa powder
- 0.5 tsp fine sea salt
- 0.5 tsp instant espresso powder optional
- 0.5 cup semisweet chocolate chips
- 0.33 cup raspberry jam or preserves
- 1.25 cup fresh raspberries
- 0.25 tsp flaky sea salt for topping, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with a parchment sling and lightly grease.
- Melt butter and chopped chocolate in a heatproof bowl over simmering water, stirring until smooth.
- Cool 5 minutes, then whisk in granulated and brown sugars until combined.
- Whisk in the beaten eggs and vanilla until the batter looks glossy and thick.
- In another bowl, whisk flour, cocoa, fine salt, and espresso powder.
- Fold dry ingredients into the chocolate mixture just until no dry spots remain.
- Fold in half the raspberries and the chocolate chips.
- Spread batter in the pan. Dot with jam and swirl gently with a knife.
- Scatter remaining raspberries over the top. Sprinkle flaky salt, if using.
- Bake 30-33 minutes, until edges set and the center is slightly soft.
- Cool in the pan on a rack for 1 hour. Chill 30 minutes for clean cuts.
- Cut into squares and serve warm or at room temperature.
Notes
Try almond extract instead of vanilla and add sliced almonds on top. For extra decadence, drizzle warm brownies with melted dark chocolate. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze, well wrapped, for 2 months.
This recipe is an original creation inspired by classic Rich Raspberry Brownies flavors. All ingredient ratios and instructions are independently developed.