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Gooey Raspberry brownie
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5 from 17 votes

Raspberry Brownies

These thick, fudgy, and gooey raspberry brownies are made with fresh raspberries and have just the right amount of sweetness!
Prep Time30 minutes
Baking Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 593kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 150 g Chocolate use good quality dark chocolate, eg. Valrhona or Callebaut
  • 150 g Unsalted butter
  • 3 Eggs room temperature
  • 150 g Granulated sugar
  • 150 g Brown sugar
  • 30 g Cocoa powder unsweetened Dutch processed
  • 75 g All purpose flour
  • ½ teaspoon salt
  • 150 g Raspberry fresh or frozen
  • Freezed dried raspberry for dusting
Metric - US Customary

Instructions

  • Pre-heat oven to 175 C / 347 F.
  • Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside.
  • Melt butter and chocolate in a bowl over simmering water.
  • In another bowl beat together the eggs with sugar with the help of an electric hand mixer until pale, this will take 5-7 minutes
  • Pour the melted butter and chocolate mixture into the egg-sugar mixture, mix well with a rubber spatula. Do not use a mixer at this point.
  • Sift in flour, salt and cocoa powder and fold the mixture together, do not over mix.
  • Pour the batter into the prepared 7 inch /18 cm square brownie pan , smooth the top with an offset spatula then place the whole raspberry pieces all around the top of brownie batter.
  • Bake for 35-45 minutes depending on whether fresh or frozen raspberry is used. The brownie is ready when the edge looks baked and the middle especially around the raspberry pieces looks slightly gooey but not raw. Do not over bake! The brownie will further set as it cools.
  • Let the brownie cool in the 7-inch /18 cm square brownie pan, then carefully cut.
  • Dust with freeze-dried raspberry before serving.
  • Store in an air-tight container for 2-3 days at room temperature or refrigerated.

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness.
  2. The egg should be used at room temperature.
  3. Baking powder is not included in this recipe intentionally, so your raspberry brownies will turn out wonderfully fudge and gooey.
  4. The quality of the chocolate chips, along with the quality of cocoa powder, will define the taste of your brownies, so try to use high-quality ingredients.
TECHNIQUE NOTES
  1. A digital scale is required for a consistent, happy baking experience.
  2. Melt chocolate over a double boiler or in the microwave so you won't burn it.
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results.
  4. Each oven is different, so you might need to adjust the baking time slightly.
  5. For the best fudge brownie experience, consider rather slightly under bake your dessert.
  6. Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools.

Nutrition

Calories: 593kcal | Carbohydrates: 78g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 126mg | Potassium: 242mg | Fiber: 5g | Sugar: 65g | Vitamin A: 744IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg