Description
Ultra-fudgy dark Raspberry Brownies swirled with bright, jammy raspberry sauce and dotted with fresh raspberries. Beautiful marbled presentation with rich chocolate flavor and tart fruit contrast.
Ingredients
Scale
- 1 cup unsalted butter
- 8 ounces dark chocolate (60–70% cocoa) – chopped
- 1 ½ cups granulated sugar
- 4 large eggs – room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups fresh raspberries – divided
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water – to make slurry
- ½ cup white chocolate chips – optional
- ½ cup dark chocolate chips – optional
- fresh raspberries – for topping
- powdered sugar – for dusting
Instructions
- Make the raspberry sauce: Cook 1 cup raspberries with sugar and lemon juice until bubbling. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Melt butter and chopped dark chocolate over simmering water or in microwave until smooth. Let cool 5 minutes.
- Add sugar to chocolate mixture, then whisk in eggs one at a time until batter becomes thick and shiny. Stir in vanilla. Fold in dry ingredients just until combined.
- Gently fold in remaining ½ cup fresh raspberries. Spread batter evenly into prepared 9×13 pan.
- Spoon cooled raspberry sauce over batter and swirl in figure-eight pattern. Add white chocolate chips if desired.
- Bake at 350°F for 28–32 minutes until edges are set but center slightly jiggles. Cool in pan for at least 2 hours before slicing.
Notes
- Store brownies in an airtight container for up to a week.
- These brownies taste better the next day after the flavors meld.
- Experiment with different types of chocolate for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg