These Chocolate Raspberry Brownies combine the rich, fudgy texture of classic chocolate brownies with the tart sweetness of fresh raspberries, creating a dessert that feels indulgent and sophisticated. The raspberries add a burst of freshness that perfectly balances the deep chocolate flavor, while a hint of raspberry jam swirled into the batter enhances the fruity notes. Whether you’re serving them as a decadent dessert for guests or enjoying them as a sweet treat at home, these brownies are sure to impress.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/3 cup raspberry jam
- 1 cup fresh raspberries
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease it lightly.
- Prepare the batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add chocolate chips: Fold in the semisweet chocolate chips to ensure pockets of melty chocolate throughout the brownies.
- Layer the batter: Pour half the batter into the prepared baking pan and spread it evenly. Dollop half of the raspberry jam over the batter and gently swirl it using a knife or toothpick.
- Add raspberries and remaining batter: Scatter half of the fresh raspberries over the batter, then pour the remaining batter on top. Spread it out evenly, then dollop the remaining raspberry jam and swirl it. Sprinkle the rest of the raspberries on top.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing. For cleaner cuts, chill them in the refrigerator for 20–30 minutes before cutting.
Tips:
- For an extra touch, dust the cooled brownies with powdered sugar or drizzle with melted chocolate before serving.
- If fresh raspberries aren’t available, you can use frozen raspberries (do not thaw).
