Description
A recipe for rich, fudgy brownies with fresh raspberries.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Grease and flour an 8×8 inch baking pan.
- Melt the butter and chopped unsweetened chocolate together in a saucepan over low heat, stirring until smooth. Remove from heat.
- Stir the sugar into the chocolate mixture. Mix in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the raspberries and chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For a fudgier texture, slightly underbake the brownies.
- If using frozen raspberries, do not thaw them before adding them to the batter.
- You can substitute dark chocolate for unsweetened chocolate for a slightly sweeter result.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25
- Sodium: 80
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: raspberry brownies, chocolate brownies, fudgy brownies, baked dessert, raspberry chocolate