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Raspberry Brownies

Rich, fudgy chocolate brownies studded with juicy raspberries for the perfect balance of sweet and tart.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter melted
  • 8 oz semi-sweet chocolate chopped
  • 1.25 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 1 cup raspberries fresh or frozen

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Whisk or mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. Melt butter and chocolate together until smooth. Let cool slightly.
  3. Whisk in sugars until glossy, then add eggs one at a time and vanilla.
  4. Fold in flour, cocoa powder, and salt just until combined.
  5. Gently fold in raspberries.
  6. Pour batter into pan and spread evenly.
  7. Bake 30–35 minutes until edges are set and center is slightly soft.
  8. Cool completely before slicing and serving.

Notes

Do not overbake for best fudgy texture.