Raspberry Brownies

5 from 17 votes

These thick, fudgy, and gooey raspberry brownies are made with fresh raspberries and have just the right amount of sweetness!

Prep Time15

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 494kcal

Author: Katalin Nagy

Equipment

Ingredients

170 g Dark Chocolate use high-quality semi-sweet chocolate e.g. Callebaut or Lindt
170 g Unsalted butter
4 Eggs room temperature
200 g Granulated sugar
150 g Brown sugar
45 g Cocoa powder unsweetened Dutch processed
120 g All purpose flour
½ teaspoon Salt
150 g Raspberry fresh or frozen
Freezed dried raspberry optional for dusting

Metric - US Customary

Instructions

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
If using frozen raspberries, do not thaw.
Gently melt the butter and the chocolate in a bowl over a saucepan of simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula. Then, place the raspberries all around the top of the brownie.
Bake the brownie at 175 C / 350 F for about 40 minutes if you are using fresh raspberries. If you are using frozen raspberries, bake for 45 minutes. The brownie is ready when the edge looks baked, and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools.
Let the brownie completely cool in the pan before slicing and serving.
Optionally, dust with freeze-dried raspberry before serving.
Store any leftovers in an air-tight container at room temperature for 3-4 days.

Notes

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness.
The egg should be used at room temperature.
Baking powder is not included in this recipe, so your raspberry brownies will turn out wonderfully fudge and gooey.
The quality of the chocolate chips, along with the quality of the cocoa powder, will define the taste of your brownies, so try to use high-quality ingredients.
You can use fresh or frozen raspberries in this recipe - frozen will take about 5 minutes more to bake.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
Melt chocolate over a double boiler or in the microwave so you won't burn it.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
For the best fudge brownie experience, consider slightly under baking your dessert.
Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools.

Nutrition