Raspberry Brownies Recipe

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If you adore the perfect fusion of rich, fudgy chocolate with bursts of tart, juicy fruit, then Raspberry Brownies are about to become your new obsession. These brownies combine a deeply chocolatey base with fresh raspberries that sneak in just the right hint of tanginess, creating a delightful contrast that makes every bite unforgettable. Whether you’re baking for a cozy night in or an impressive dessert to share, this recipe brings together simple ingredients in a way that’s easy, fun, and absolutely delicious.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making these Raspberry Brownies truly shine. Each item plays an important role, from the luscious melted chocolate that forms the fudgy backbone, to the fresh raspberries that brighten every bite with natural sweetness and color.

• 60 g butter melted: Provides rich moisture and helps create that smooth, fudgy texture we all love in brownies.
• 50 g semi-sweet dark chocolate chips: Adds deep chocolate intensity and a subtle sweetness that balances the tart raspberries.
• 20 g unsweetened Dutch cocoa powder: Boosts chocolate flavor while giving your brownies a beautiful dark color.
• 85 g granulated sugar: Sweetens the batter without overpowering the raspberries’ tang.
• 85 g dark brown sugar: Adds a hint of caramel richness and helps with moisture.
• 2 large eggs room temperature: Bind everything together and give the brownies their tender crumb.
• 45 g vegetable oil (such as canola or avocado): Keeps the brownies moist and fudgy, plus adds a silky mouthfeel.
• 1 teaspoon vanilla extract: Lifts and rounds out all the flavors with its warm aroma.
• 50 g all-purpose flour: Provides just enough structure so your brownies hold together perfectly.
• 2 teaspoon cornstarch: Adds softness and tenderness by gently thickening the batter.
• ¼ teaspoon salt: Enhances all the sweet and tart flavors, balancing the overall taste.
• 100 g fresh raspberries washed and dried: Fresh berries add juicy bursts of tartness that brighten the richness of the brownies.

How to Make Raspberry Brownies

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 160ºC (325ºF) using the conventional setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper. This setup ensures your Raspberry Brownies bake evenly and come out of the pan effortlessly without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, cornstarch, and salt. Sifting here is essential to remove lumps and combine these ingredients evenly, which helps create a smooth, tender brownie base.

Step 3: Melt Butter and Chocolate

Carefully melt the butter and semi-sweet chocolate chips together until silky smooth. Pour this luscious mixture into a large bowl and whisk in the cocoa powder to infuse a rich chocolate flavor deep into your Raspberry Brownies.

Step 4: Add Sugars and Eggs

Next, whisk in both the granulated and dark brown sugars until well combined. Then, add the eggs one at a time, whisking each egg in thoroughly to lend structure and help the batter become velvety smooth.

Step 5: Incorporate Oil and Vanilla

Pour in the vegetable oil and vanilla extract, mixing just until everything is blended. These ingredients keep the brownies moist and add a subtle warmth that rounds off the flavors perfectly.

Step 6: Combine Dry and Wet Ingredients

Gradually whisk the sifted dry ingredients into your chocolate mixture, being careful not to overmix. The batter will be thick and fudgy, laying the foundation for those irresistible Raspberry Brownies.

Step 7: Fold in Raspberries

Gently fold half of the fresh raspberries into the batter with a spatula, being careful not to break them up too much. This ensures juicy pockets of raspberry flavor inside the brownies, while the remaining berries will top the batter once it’s in the pan for a burst of fresh color and tang.

Step 8: Bake to Perfection

Pour the batter into your prepared pan and even it out gently. Spread the remaining raspberries on top, scattering them across the surface so every slice has a vibrant touch. Bake for 40 to 42 minutes until the edges are set and a toothpick inserted comes out with moist crumbs—not wet batter. If needed, give it 5 more minutes for perfect doneness.

Step 9: Cool and Slice

Allow the Raspberry Brownies to cool completely in the pan before carefully lifting them out with the parchment paper. Resist the urge to cut too soon—cooling helps these brownies hold together beautifully when sliced into generous squares.

How to Serve Raspberry Brownies

Garnishes

To elevate these Raspberry Brownies, consider sprinkling a light dusting of powdered sugar or adding a drizzle of melted chocolate on top. Fresh raspberries or a small sprig of mint can also add a pop of color and a hint of freshness that makes your dessert feel extra special.

Side Dishes

These Raspberry Brownies pair wonderfully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. The cold, smooth texture beautifully contrasts the warm, fudgy brownies, making every bite a delight.

Creative Ways to Present

Try serving Raspberry Brownies broken into bite-sized pieces in a pretty glass jar topped with whipped cream and berry sauce for a charming dessert parfait. Alternatively, sandwich a scoop of ice cream between two brownie squares for an indulgent brownie ice cream sandwich that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, Raspberry Brownies can be stored in an airtight container at room temperature for up to 3 days. This keeps them soft and moist while preserving their vibrant raspberry flavor.

Freezing

If you want to enjoy Raspberry Brownies later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Frozen this way, they keep well for up to 2 months without losing their luscious texture.

Reheating

To bring frozen or refrigerated Raspberry Brownies back to life, warm gently in the microwave for 15-20 seconds or in a low oven for a few minutes. This warms the chocolate and makes the berries feel just-picked fresh again.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries are preferred for texture and flavor, you can use frozen ones if needed. Just be sure to thaw and drain them well to avoid adding extra moisture that could affect the brownie’s consistency.

What is the best chocolate to use for Raspberry Brownies?

Semi-sweet dark chocolate chips work beautifully as they add rich and balanced sweetness without overpowering the raspberries’ tartness. You can also use chopped chocolate bars if you prefer.

How fudgy should Raspberry Brownies be?

These brownies are designed to be super fudgy with a tender crumb that melts in your mouth. If you prefer cakier brownies, consider slightly reducing the oil or adding a bit more flour.

Can I substitute the vegetable oil with something else?

Absolutely! Coconut oil or melted butter can be good alternatives. Keep in mind that coconut oil might add a subtle coconut flavor, which can complement the raspberries nicely.

How do I know when the Raspberry Brownies are perfectly baked?

Look for set edges and a toothpick inserted into the center that comes out with moist crumbs but no wet batter. This indicates the fudgy middle is just right without being underdone.

Final Thoughts

There’s something truly magical about Raspberry Brownies that makes them a standout dessert for any occasion. Their fudgy texture combined with the bright pop of fresh raspberries is a little bite of happiness in every square. I wholeheartedly encourage you to try this recipe yourself—once you do, these brownies might just become your go-to dessert that everyone raves about!

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