Description
Rich, fudgy brownies swirled with tangy raspberry puree, combining chocolatey goodness with bursts of berry flavor.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup raspberry puree (fresh or frozen)
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch square baking pan with parchment paper.
- Melt the unsalted butter in a saucepan over low heat.
- Mix the granulated sugar with melted butter until combined.
- Add the eggs one at a time and include the vanilla extract.
- Combine the dry ingredients: cocoa powder, flour, salt, and baking powder.
- Fold the dry ingredients into the wet mixture until just combined.
- Incorporate raspberry puree into the batter.
- Layer half of the batter into the pan and swirl in the reserved batter and raspberry puree.
- Bake for 25-30 minutes until edges pull away from the pan.
- Cool in the pan on a wire rack before slicing.
Notes
For a gluten-free version, use a gluten-free flour blend. Store brownies in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 19g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brownies, raspberry, dessert, chocolate, easy recipe