Raspberry Chocolate Brownies – Best brownie recipe ever. These chocolate raspberry brownies offer a fun twist with a special combination of chocolate and raspberries. These brownies are soft, fudgy, and filled with rich chocolate flavor. What makes them even more special is that the juicy raspberries are mixed into the dough and baked right away.
Ingredient
3 oz (90g) semisweet chocolate, to melt
3/4 cup (170g) butter
1 cup (200g) sugar
3 eggs
1 teaspoon (5g) vanilla extract
1/2 teaspoon (3g) salt
2/3 cup (80g) all-purpose flour
3 tablespoons (24g) dark cocoa powder
3 oz (90g) semisweet chocolate, chips or chunks, to mix into the dough
4 oz (120g) fresh raspberries
Instruct
Preheat oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line pan with parchment paper.
Melt chocolate and butter in medium bowl over bain-marie sauce, stirring occasionally, until smooth. Turn off the heat but leave the bowl over the water and stir in the sugar. Remove the bowl from the pan.
Add eggs to mixture one at a time and beat until combined. Stir in the vanilla extract then add the flour, salt and cocoa powder and stir well. Stir in chopped chocolate and fresh raspberries.
Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs stuck to it.
Let the brownies cool completely, then carefully lift the parchment from the baking pan. Cut into squares and serve.
