Introduction

These Decadent Raspberry Swirl Brownies combine rich chocolate with a tangy raspberry twist, creating a perfect balance of flavors. They’re fudgy, fruity, and make an impressive treat for any occasion.

Three square chocolate brownies sit on a white plate, each about two layers thick: a dense, dark brown base with a slightly cracked, lighter brown crust on top. Swirled into the top layer of each brownie is a glossy deep red raspberry jam that contrasts with the chocolate. Thin zigzag lines of dark chocolate drizzle add a delicate texture and shine across the tops. The plate is on a surface with a white marbled texture, and in the background, a clear jar of raspberry jam and stacked white plates are softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup sugar
A small amount of water

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper.
Step 2: Melt the butter and chocolate chips together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
Step 3: In a separate bowl, whisk the eggs, 1 cup sugar, and vanilla extract until well combined and slightly thickened.
Step 4: Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to combine.
Step 5: Sift together the flour, salt, baking soda, and baking powder, then fold into the chocolate batter carefully without overmixing.
Step 6: Transfer the batter into the prepared pan and spread evenly.
Step 7: In a small saucepan, combine raspberries, 1/2 cup sugar, and a splash of water. Cook over medium heat until berries release juice and sugar dissolves, forming a syrup (about 5 minutes). Let it cool slightly.
Step 8: Drop spoonfuls of the raspberry syrup over the brownie batter and use a skewer or knife to gently swirl the raspberry through the batter, creating a marbled effect.
Step 9: Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
Step 10: Allow brownies to cool completely in the pan before slicing and serving.

Tips & Variations

Use fresh raspberries for a brighter flavor or frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before cooking.
For a richer taste, add a tablespoon of espresso powder to the chocolate mixture.
Try swirling in other fruit compotes like blackberry or cherry for a different fruity twist.
If you prefer less sweetness, reduce the sugar in the raspberry syrup by a quarter cup.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Warm briefly in the microwave before serving to restore softness.

How to Serve

Three square pieces of chocolate brownies sit on a white plate on a white marbled surface. Each brownie has three layers: a dark, moist chocolate base, a slightly cracked light brown top crust, and a glossy swirl of dark red berry jam in the center. The jam appears thick and rich with a shiny texture, mixed with thin lines of melted dark chocolate drizzled lightly over the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freeze-dried raspberries instead of fresh or frozen?

Freeze-dried raspberries won’t provide the same juicy syrup texture but can be sprinkled on top after baking for a concentrated raspberry flavor and crunch.

How do I know when the brownies are perfectly baked?

Check by inserting a toothpick near the center; it should come out with moist crumbs but no wet batter. Overbaking can dry them out, so start checking around 25 minutes.

Decadent Raspberry Swirl Brownies Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a bright, tangy raspberry swirl for a perfect balance of flavors. Moist and buttery, these brownies are enhanced by the fresh raspberry sauce that adds a refreshing twist to a classic dessert, making them an irresistible treat for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder

Raspberry Swirl

1/2 cup raspberries, fresh or frozen
1/2 cup sugar
A small amount of water

Instructions

Prepare Raspberry Sauce: In a small saucepan, combine the raspberries, 1/2 cup sugar, and a small amount of water over medium heat. Cook while stirring occasionally until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine sieve to remove seeds. Set aside to cool.
Melt Butter and Chocolate: In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Allow the mixture to cool slightly.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is light and fluffy.
Combine Chocolate Mixture and Eggs: Slowly add the melted butter and chocolate mixture to the egg mixture, stirring constantly to combine thoroughly.
Add Dry Ingredients: Sift together the flour, salt, baking soda, and baking powder. Gradually fold these dry ingredients into the wet mixture until just combined, ensuring not to overmix.
Assemble Brownies: Pour half of the brownie batter into a greased or parchment-lined baking pan. Drizzle half of the raspberry sauce over the batter. Pour the remaining brownie batter on top, then swirl the remaining raspberry sauce over the top using a knife or skewer to create a marbled effect.
Bake: Preheat the oven to 350°F (175°C). Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack before cutting into squares. This allows the raspberry swirl to set and makes cutting easier.

Notes

You can use fresh or frozen raspberries interchangeably for the swirl.
Allow the raspberry sauce to cool before swirling to prevent it from blending too much with the batter.
For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These brownies can be frozen for up to 2 months; thaw completely before serving.

Keywords: brownies, raspberry swirl, chocolate brownies, chocolate dessert, fudgy brownies, raspberry sauce, baked brownies