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3 brownies filled with raspberries
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Raspberry Brownies

Course Dessert
Cuisine American
Keyword Raspberry Brownies
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 3 hours
Total Time 3 hours 50 minutes
Servings 9 very large brownies
Calories 344kcal

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • ½ cup unsalted butter (112 grams)
  • 6 ounces dark chocolate (170 grams) finely chopped
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (63 grams)
  • ¼ cup cocoa powder (23 grams)
  • ¼ teaspoon salt
  • 1 cup raspberries (1bout 125 grams) I highly recommend using fresh*

Instructions

  • Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively line with aluminum foil or lightly grease.
  • Add the butter and finely chopped chocolate to a large glass bowl. Microwave on medium power (not high) for 45 seconds at a time, stirring between each interval. Continue the process until smooth. Alternatively, you can melt them together in a double boiler over low heat.
  • Once smooth, whisk in the sugar, eggs and vanilla extract.
  • Sift in the cocoa and flour (if lumpy). Then carefully stir in the cocoa, flour and salt until you no longer see streaks of dry ingredients in the brownie batter.
  • Using a rubber spatula, very carefully fold about ½ of the raspberries into the batter. Be careful not to pierce or crush the berries.
  • Pour/spoon the batter into the prepared pan. Gently press the remaining berries into the batter, again, being careful not to break the berries.
  • Bake in the preheated oven for about 30 minutes or until the top looks set and an inserted toothpick comes out with a few damp crumbs (not gooey batter).
  • Cool in the pan until the brownies are completely cooled and the pan is no longer warm to the touch.
  • Lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil. Place brownies on a cutting board and slice using a sharp knife. Wipe off the knife after each slice for cleaner cuts. If you greased the pan (ie didn't line it) cut the brownies in the pan.

Notes

  1. Dark Chocolate: I used 70% dark chocolate. Anything between 50-70% works well. For sweeter brownies, semi-sweet chocolate also works. I do not recommend using anything stronger than 80% for this recipe. 
  2. Raspberries: Be sure to use fresh raspberries instead of frozen. Frozen berries will add too much moisture to the brownies and make them soggy. 
  3. Storage: I recommend storing these brownies in the fridge because they are so gooey. They will last up to 4 days in an airtight container in the fridge. 
  4. Nutrition: Details provided are an estimate only and based on 1 brownie assuming that the pan is sliced into 9 very large brownies. You can easily get 12 or 16 brownies from this recipe. 

Nutrition

Calories: 344kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 87mg | Potassium: 218mg | Fiber: 4g | Sugar: 27g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 3mg