Description
Luscious brownies combining rich Dutch-process cocoa with bright, tangy raspberries, featuring a fudgy center and crisp edges with irresistible chocolaty aroma.
Ingredients
¾ cup unsalted butter, melted
¾ cup Dutch-process cocoa powder
1 tsp vanilla extract
1¾ cups packed light brown sugar
3 large eggs
¾ cup all-purpose flour
½ tsp salt
½ cup fresh or frozen raspberries
½ cup semisweet or bittersweet chocolate chips (optional)
Instructions
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Preheat oven: Set oven to 350°F (175°C). Grease and line an 8×8‑inch pan with parchment paper.
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Mix cocoa base: In a bowl, whisk melted butter, cocoa powder, and vanilla until smooth and lump‑free.
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Beat eggs and sugar: In another bowl or stand mixer, whisk eggs and brown sugar 2–3 minutes until pale and fluffy.
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Combine mixtures: Fold cocoa mixture gently into egg mixture until combined.
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Add dry ingredients: Stir in flour and salt until just incorporated. Do not overmix.
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Fold in raspberries: Gently fold in raspberries and chocolate chips, keeping berries intact.
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Bake: Spread batter evenly in the pan. Bake 25 minutes, checking at 20 minutes. Brownies are done when edges set but center remains soft and moist.
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Cool & serve: Allow to cool completely in the pan before slicing.
Notes
Use fresh or frozen raspberries (no need to thaw).
Avoid overmixing and overbaking to keep fudgy texture.
Use high-quality cocoa for richer flavor.
Line pan with parchment for easy removal.
Store airtight at room temperature up to 3 days or refrigerate longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 recipe)
- Calories: 200
- Sugar: 23 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: raspberry brownies, fudgy chocolate brownies, chocolate raspberry dessert, berry brownies, rich cocoa brownies