Description
Rich, fudgy chocolate brownies studded with juicy raspberries for a delightful balance of sweetness and tartness.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup (100g) fresh or frozen raspberries
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, and whisk until fully combined.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined.
- Fold in the raspberries and chocolate chips, being careful not to crush the berries.
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing into squares.
Notes
- Use fresh raspberries for a firmer texture or frozen ones for a juicier brownie.
- Do not overbake; the brownies should be moist and fudgy in the center.
- Store in an airtight container at room temperature for up to 3 days.
- For a richer flavor, add a pinch of espresso powder to the batter.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 16g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg