Raspberry Brownies

[Amethyst]

Raspberry Brownies

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9

Ingredients:

170 g (1 cup) Dark Chocolate, use high-quality semi-sweet chocolate, e.g., Callebaut or Lindt
170 g (¾ cups) Unsalted butter
4 Eggs, room temperature
200 g (1 cup) Granulated sugar
150 g (⅔ cups) Brown sugar
45 g (½ cups) Cocoa powder, unsweetened, Dutch processed
120 g (1 cup) All-purpose flour
½ teaspoon Salt
150 g (1¼ cups) Raspberry, fresh or frozen
Freeze-dried raspberry is optional for dusting

Directions:

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.

If using frozen raspberries, do not thaw.

Gently melt the butter and the chocolate in a bowl over a saucepan of simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.

In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.

Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.

Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.

Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula. Then, place the raspberries all around the top of the brownie.

Bake the brownie at 175 C / 350 F for about 40 minutes if you are using fresh raspberries. If you are using frozen raspberries, bake for 45 minutes. The brownie is ready when the edge looks baked, and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools.

Let the brownie completely cool in the pan before slicing and serving.

Optionally, dust with freeze-dried raspberry before serving.

Store any leftovers in an air-tight container at room temperature for 3-4 days.

Notes:

Ingredient Notes:

Always use unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe, as that will balance the sweetness.

The egg should be used at room temperature.

Baking powder is not included in this recipe, so your raspberry brownies will turn out wonderfully fudgey and gooey.

The quality of the chocolate chips, along with the quality of the cocoa powder, will define the taste of your brownies, so try to use high-quality ingredients.

You can use fresh or frozen raspberries in this recipe - frozen will take about 5 minutes more to bake.

Technique Notes:

A digital scale is required for a consistent, happy baking experience.

Melt chocolate over a double boiler or in the microwave so you won’t burn it.

Always preheat your oven and consider using a digital oven thermometer for the best results.

Each oven is different, so you might need to adjust the baking time slightly.

For the best fudge brownie experience, consider slightly underbaking your dessert.

Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools.

Some storing and freezing tips:

Store brownies in an airtight container at room temperature for 2-3 days or in the fridge for up to one week. Check out my guide on how to store brownies for more tips. But these brownies never stick around for long at my house!

You can also easily freeze raspberry brownies. Once completely cooled, wrap the brownies tightly in a plastic freezer bag or parchment paper, then wrap them again in aluminum foil and move them into a ziplock bag (this will help prevent freezer burn). They will last in the freezer for up to three months.

Customize your brownies:

There are countless ways to customize these raspberry chocolate brownies with different flavors and add-ins. You can swap the raspberries for other fruits, such as strawberries, cherries, or blueberries. I like to add nuts like pistachios or chocolate chips for extra melted chocolate goodness. You could also try adding cookies.

Expert Tips to Make Raspberry Brownies:

Use good-quality ingredients for the best flavor. High-fat, European-style butter is essential. Avoid chocolate labeled as cooking chocolate; I recommend good-quality brands like Lindt or Callebaut.

Similarly, Dutch-processed cocoa powder is best for baking brownies.

Always use room-temperature eggs in baking for proper emulsification.

If you use frozen raspberries, do not defrost them first. Use them frozen, but bake for 5 minutes longer.

Make sure you add the salt stated in the recipe, as it will bring out the chocolate and raspberry flavors and balance the sweetness.

A double boiler is the best method for melting chocolate without burning it. Ensure the simmering water does not touch the bottom of the heatproof bowl.

To encourage cracks to form on the top of your brownies and get the iconic crinkly surface, take them out of the oven 5-10 minutes before the end of the baking time and bang the pan on the counter a few times before placing it back in the oven.

For the perfect, fudgy, gooey texture, I always suggest underbaking rather than overbaking brownies.

The raspberry brownies will set as they cool, so don’t rush to cut them up.

Nutritional Facts:

Calories: 494kcal | Carbohydrates: 62g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 169mg | Potassium: 305mg | Fiber: 5g | Sugar: 44g | Vitamin A: 591IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg

Recipe courtesy of Spatula Desserts.com