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Raspberry Brownies Recipe

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4 from 5 reviews

These Raspberry Brownies are ultra-rich, fudgy, and studded with gooey chocolate chunks and fresh raspberries. Finished with a delicate garnish of pulverized freeze-dried raspberries, they offer a perfect balance of chocolatey indulgence and fruity brightness. Ideal for special occasions or whenever you crave a decadent treat, these brownies feature a shiny crust and a delectably moist interior.

Ingredients

Chocolate Mixture

  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semi-sweet chocolate, chopped

Wet Ingredients

  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tablespoon raspberry liqueur (optional)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt

Add-ins

  • 3/4 cup (100 grams) semisweet chocolate chunks
  • 1 cup (125 grams) fresh or frozen raspberries (do not thaw if using frozen)

Garnish

  • Freeze-dried raspberries, pulverized (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, allowing some overhang for easy removal.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chopped semi-sweet chocolate and unsalted butter. Microwave in 30-second increments, stirring thoroughly between each burst, until fully melted and smooth.
  3. Add Sugar and Cool: Stir the granulated sugar into the hot chocolate-butter mixture and whisk vigorously until fully combined. Let the mixture cool until it is just barely warm to the touch to avoid cooking the eggs in the next step.
  4. Incorporate Eggs and Flavorings: Add the eggs, egg yolk, raspberry liqueur if using, and vanilla extract. Whisk vigorously for about one minute until the batter becomes well combined and develops a slightly ribbony texture, which helps create the brownie’s shiny crust.
  5. Mix Dry Ingredients and Add-ins: Using a rubber spatula, gently fold in the flour, unsweetened cocoa powder, and sea salt just until incorporated. Then fold in the semisweet chocolate chunks and fresh or frozen raspberries.
  6. Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes. The brownies should be set but fudgy in the center.
  7. Cool Completely: Allow the brownies to cool in the pan for at least 30 minutes before slicing to ensure clean cuts and proper texture.
  8. Store Properly: Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
  9. Prepare and Apply Garnish: Pulverize freeze-dried raspberries using a food processor, blender, or by crushing in a zip-top bag with a rolling pin or mallet. For a fine, seed-free powder, sift the powder multiple times through a fine mesh strainer. Lightly dust the raspberry powder over the cooled brownies just before serving for a beautiful and flavorful finish.

Notes

  • Do not thaw frozen raspberries before adding to the batter to avoid excess moisture.
  • Use a rubber spatula to gently fold dry ingredients and add-ins to maintain the batter’s light texture.
  • If raspberry liqueur is unavailable or undesired, omit it without affecting the overall flavor significantly.
  • For cleaner slices, allow the brownies to cool fully before cutting.
  • Freeze-dried raspberries add a vibrant raspberry flavor and decorative touch but can be omitted if unavailable.
  • These brownies can be stored at room temperature or refrigerated; bring to room temperature before serving for best results.

Find it online: https://marthatasty.com/raspberry-brownies-recipe/