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Raspberry Chocolate Brownies

Fudgy brownies infused with tart raspberries for a deliciously balanced treat. Simple to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, cut into pieces
  • 6 ounces semi-sweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1 to 1 1/2 cups raspberries, fresh or frozen
  • 1/2 cup chocolate chips (optional) For extra gooey pockets

Method
 

Preparation
  1. Line an 8-inch square pan with parchment, leaving a little overhang. Lightly grease the sides.
  2. In a heatproof bowl, melt butter and chopped chocolate together over a simmering water bath or in the microwave in short bursts. Stir until smooth and glossy. Let cool for 2 to 3 minutes.
  3. Add granulated and brown sugar to the melted chocolate. Whisk until shiny. Add eggs one at a time, whisking well to thicken the batter. Whisk in vanilla.
  4. Sift flour, cocoa powder, and salt into the bowl. Fold gently with a spatula just until no dry streaks remain.
  5. Fold in raspberries gently. If using frozen, keep them frozen while adding to the batter. Optionally sprinkle in chocolate chips.
Baking
  1. Spread batter into the lined pan. Bake at 350°F for 25 to 32 minutes until a toothpick inserted shows a few moist crumbs.
  2. Let the pan cool on a rack for at least 1 hour. Lift out with the parchment and cut with a warm knife for clean edges.

Notes

Store fully cooled brownies in an airtight container. They can last up to 2 days at room temperature or 4-5 days in the fridge. For best texture, microwave a slice for 8-10 seconds before serving.