Description
Rich, fudgy chocolate brownies swirled with tart raspberries for a perfectly balanced dessert that’s both decadent and fruity.
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt butter and chocolate chips together until smooth; let cool slightly.
- Whisk in sugar until combined.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Sift in flour, cocoa powder, and salt; fold gently until just combined.
- Carefully fold in raspberries.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes until edges are set and the center is slightly fudgy.
- Cool completely before slicing and serving.
Notes
- Frozen raspberries can be used without thawing.
- Do not overmix to keep brownies fudgy.
- Delicious served with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American