Description
Indulge in rich, fudgy brownies with a sweet-tart twist from fresh raspberries, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup fresh raspberries
- 2 tablespoons sugar (for raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- Melt the butter in a saucepan over low heat until fully melted.
- Stir in the sugar, eggs, and vanilla until smooth.
- Mix together the flour, cocoa powder, and salt in a separate bowl.
- Add the dry mixture to the butter mixture, stirring until just combined.
- Spread half of the brownie batter in the prepared pan.
- Mash the raspberries with 2 tablespoons of sugar in a small bowl.
- Spoon the raspberry mixture over the brownie batter and dollop the remaining brownie batter on top.
- Swirl the raspberry through the batter gently with a knife.
- Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
- Let cool before cutting into squares and serving.
Notes
For best results, use fresh raspberries and don’t overbake. Allow brownies to cool completely before cutting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg