Description
These fudgy brownies blend bold dark chocolate with tart raspberries, offering a rich, crackly-topped base layered with fresh raspberry swirls. Perfect for sophisticated gatherings or weekend indulgences with a modern twist.
Ingredients
Dark cooking chocolate (70% cacao), 8 oz (225g)
Unsalted butter, 1/2 cup (113g)
Caster sugar, 1 1/2 cups (300g)
Large eggs, 4
Vanilla extract (Madagascar), 1 tsp
All-purpose flour, 1 cup (125g)
Cocoa powder (Dutch-process), 3 tbsp
Salt (fleur de sel), 1/4 tsp
Fresh raspberries, 1 cup (120g)
Confectioner’s sugar (for topping), 2 tbsp
Instructions
Melt chocolate with butter over double boiler until glossy (180°F)
Cool mixture to 75°F, then add sugar and eggs one at a time, blending thoroughly between additions
Incorporate vanilla, followed by flour, cocoa, and salt using a rubber spatula
Pour batter into parchment-lined 9×9-inch pan, creating 1/2-inch depth
Defrost frozen raspberries (30 mins), then gently toss with confectioner’s sugar
Spread raspberry layer evenly over warm brownie base
Bake at 350°F (175°C) for 25-30 mins until crust forms
Cool completely before cutting into 16 squares
Notes
Freeze raspberries 30 mins before use for structural integrity
Substitute all-purpose flour: 3/4 cup almond flour + 2 tbsp cornstarch
Confectioner’s sugar creates a sugary ‘crust’ for visual contrast
Chill leftovers airtight up to 5 days
- Prep Time: 25
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 20g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg