Description
Luxurious fudgy brownies layered with a tangy raspberry swirl for a gourmet dessert experience. The deep cocoa base balances the bright raspberry for a refined twist on classic brownies.
Ingredients
Unsalted Butter 14 tbsp (210g)
Brown Sugar 1 3/4 cups (350g)
Eggs 4 large
Cocoa Powder 3/4 cup (75g)
All-Purpose Flour 2 cups (240g)
Baking Powder 1 tsp
Salt 1/2 tsp
Fresh Raspberries 1 1/2 cups (210g)
Instructions
Preheat oven to 350°F (175°C)
Prepare Pan: Butter a 9×13-inch baking dish and line with parchment paper
Melt Chocolate Base: Melt butter with cocoa powder in a heatproof bowl
Add sugar, mix until smooth
Incorporate room temperature eggs, beat until thick and pale
Sift in flour, baking powder, and salt; fold gently
Prepare Raspberry Swirl: Blend raspberries with a small amount of brown sugar to make a smooth puree
Spread half the batter in prepared pan
Drizzle raspberry puree over batter using a spatula to create a swirl
Add remaining batter, swirl gently with a knife
Bake 30 minutes until toothpick comes out clean
Cool completely before slicing
Notes
Use European-style butter for richer flavor
Substitute coconut sugar for caramel notes
Thaw frozen raspberries and drain excess liquid before using
Chill for 1 hour before slicing for cleaner cuts
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary Dessert
Nutrition
- Serving Size: 1 brownie
- Calories: 245
- Sugar: 17g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg