Decadent Raspberry Swirl Brownies Recipe
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.
- 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
