Description
These Raspberry Brownies are a rich and fudgy twist on the classic brownie, featuring the tart freshness of ripe raspberries baked right into the batter. With a perfect balance of semi-sweet chocolate and a hint of cocoa, these brownies offer a moist, tender crumb accented by bursts of juicy fruit. Ideal for dessert or a special treat, they bake up beautifully in a conventional oven and are sure to impress with their decadent flavor and delightful texture.
Ingredients
Scale
Wet Ingredients
- 60 g butter (melted)
- 50 g semi-sweet dark chocolate chips
- 2 large eggs (room temperature)
- 45 g vegetable oil (e.g. canola or avocado)
- 1 tsp vanilla extract
Dry Ingredients
- 20 g unsweetened Dutch cocoa powder
- 85 g granulated sugar
- 85 g dark brown sugar
- 50 g all-purpose flour
- 2 tsp cornstarch
- 1/4 tsp salt
Fruit
- 100 g fresh raspberries (washed and dried)
Instructions
- Preheat and Prepare Pan: Before starting, preheat your oven to 160ºC (325ºF) using the conventional oven setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Set this mixture aside for later incorporation into the batter.
- Melt Butter and Chocolate: Gently melt the butter and semi-sweet dark chocolate chips together until smooth. Pour this mixture into a large mixing bowl and stir in the unsweetened Dutch cocoa powder using a hand whisk or electric mixer to combine evenly.
- Add Sugars: Add both the dark brown sugar and granulated sugar to the chocolate mixture, whisking thoroughly until the mixture is smooth and glossy.
- Incorporate Eggs: Crack in the two large eggs, whisking vigorously for 1-2 minutes to fully incorporate and create a smooth, homogenous mixture.
- Add Oil and Vanilla: Add the vegetable oil and vanilla extract to the bowl, continuing to whisk until the batter is completely combined and smooth.
- Combine Dry Ingredients: Gradually add the sifted dry ingredients to the wet batter, gently whisking just until combined to avoid overmixing and preserve the brownie’s tender texture.
- Fold in Raspberries: Gently fold in half of the fresh raspberries to the batter, taking care not to break them up too much, so they maintain bursts of freshness throughout the brownies.
- Pour Batter and Add Remaining Raspberries: Pour the batter into the prepared baking pan, smoothing the surface evenly. If raspberries have clustered, gently scatter them to ensure they are spread throughout. Then, scatter the remaining raspberries evenly on the top of the batter.
- Bake: Bake the brownies for about 40-42 minutes. To test doneness, insert a butter knife or toothpick into the center: if it comes out with wet batter, bake for 5 more minutes; if it has moist crumbs attached, the brownies are done.
- Cool and Slice: Remove the pan from the oven and allow the brownies to cool completely in the pan before lifting out using the parchment paper. Once cooled, cut into 16 even slices.
- Serve: For an optional indulgence, serve the raspberry brownies warm with a scoop of vanilla ice cream.
Notes
- Ensure raspberries are washed and dried thoroughly to avoid excess moisture in the batter.
- Room temperature eggs incorporate more smoothly into the batter for even texture.
- Use parchment paper to easily lift the brownies from the pan without damage.
- Baking time may vary slightly depending on your oven; check for doneness accordingly.
- This recipe yields 16 standard-sized brownies ideal for sharing.
- For cleaner cuts, use a sharp knife wiped clean between slices.
- Prep Time: 15 minutes
- Cook Time: 40-42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry brownies, chocolate brownies, homemade brownies, dessert recipe, fudgy brownies, berry brownies
