Best Ever Chocolate Raspberry Brownies Recipe

Ingredients:

  • 2 sticks (1 cup, 226g) unsalted butter
  • 1 1/4 cups (248g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/3 cup (40g) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (63g) unsweetened cocoa powder
  • 1 cup (8 oz) fresh raspberries
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)

Instructions:

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  • Melt the butter: In a saucepan over low heat, melt the butter. Make sure to keep an eye on it and stir occasionally to prevent burning.
  • Mix wet ingredients: Remove the pan from heat and whisk in the sugar and vanilla extract until well combined. Then, whisk in the eggs one at a time, making sure to fully incorporate each egg before adding the next.
  • Dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
  • Combine everything: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
  • Chocolate time: Sift in the cocoa powder and fold it in gently until no streaks remain.
  • Almost done! Gently fold in the chocolate chips (if using) and most of the raspberries. Reserve some raspberries for the top.
  • Bake it: Pour the batter into your prepared baking pan and spread it into an even layer. Top with the remaining raspberries, gently pressing them into the batter.
  • Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t be surprised if there are a few streaks of melted chocolate, that’s perfectly normal for brownies!
  • Cooling down: Take the brownies out of the oven and let them cool completely in the pan before cutting and serving. This will allow them to set properly.

Tips:

  • For richer chocolate flavor, use dark chocolate instead of semi-sweet chocolate chips.
  • Want to make them extra fudgy? Reduce the baking time by 2-3 minutes.
  • If your raspberries are very juicy, you can toss them in a tablespoon of flour before adding them to the batter to prevent them from sinking too much.
  • Let your brownies cool completely before cutting to get clean and neat edges.
  • Brownies taste even better the next day! Store them in an airtight container at room temperature for up to 3 days.

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