Classic Raspberry Brownies
Delicious fudgy brownies combined with tart raspberries for a perfect balance of flavors, easy to make and great for any occasion.
Ingredients
For the Base
- 3/4 cup unsalted butter Can substitute with plant-based butter for dairy-free.
- 3/4 cup cocoa powder Dark cocoa powder can be used for intensified flavor.
- 1 1/2 tsp vanilla extract
- 1 3/4 cups brown sugar, sifted Granulated sugar can be used if necessary.
- 3 eggs Room temperature eggs work better.
- 3/4 cup all-purpose flour Whole wheat flour can be used for a healthier option.
- 3/4 tsp salt
- 1/2 tsp espresso powder Enhances chocolate flavor but can be omitted.
For the Berries
- 1/2 cup raspberries Fresh or thawed frozen raspberries can be used.
For the Chocolate
- 1/2 cup chocolate chips Ghirardelli 60% cacao recommended; use favorite dark chocolate if unavailable.
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan lined with parchment paper.
- Melt the butter in a saucepan over medium-low heat, then whisk in cocoa powder and espresso powder until combined. Stir in the vanilla extract and let cool slightly.
- Beat the eggs and sifted brown sugar in a separate bowl until light and fluffy.
- Gently combine the chocolate mixture into the egg-sugar mixture and stir until just combined.
- Mix flour and salt together; fold it gently into the brownie batter. Finally, fold in raspberries and chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-35 minutes or until edges pull away and a toothpick comes out with moist crumbs.
- Allow brownies to cool for at least 30 minutes before slicing.
Notes
Baking brownies requires careful measurements; avoid overmixing to prevent dense brownies. They pair excellently with vanilla ice cream and can be served warm or cooled.