Description
These Decadent Raspberry Swirl Brownies combine rich, silky chocolate with a vibrant raspberry sauce that is swirled into the batter for a beautiful marbled effect. Moist and fudgy with a perfect balance of sweetness and tartness, these brownies are an indulgent treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Chocolate 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 Sauce
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup granulated sugar
- A small splash of water
Instructions
- Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
- Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and a small splash of water. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries with a spoon or use an immersion blender for a smoother texture. Bring to a boil for a few minutes, then turn off the heat. Strain the mixture to remove seeds and set aside the smooth sauce.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
- Prepare the Chocolate Mixture: In a saucepan, melt the butter and chocolate chips together over low heat until silky smooth. Turn off the heat and let it cool; placing the pan in the fridge can speed cooling.
- Mix Ingredients: In a separate bowl, whisk eggs, sugar, and vanilla extract until well combined. Slowly add this mixture to the cooled chocolate, stirring continuously to temper the eggs and avoid scrambling.
- Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir until smooth. Pour batter into the prepared pan, spreading evenly. Spoon raspberry sauce over the batter and gently swirl with a knife to create a marbled effect.
- Bake the Brownies: Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan before lifting out using the parchment overhang. Slice and serve.
Notes
- Use fresh raspberries for the best flavor, but frozen work well too—thaw before cooking.
- Be careful not to overbake; brownies should remain moist inside.
- If you prefer a chunkier sauce, skip straining the raspberry mixture.
- For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate and butter alternatives.
- Storing brownies in an airtight container will keep them fresh for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2.5 x 2.5 inches)
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: raspberry swirl brownies, chocolate brownies, raspberry sauce brownies, fudgy brownies, marbled brownies, dessert recipe
