Description
Fudgy brownies enriched with rich chocolate and vibrant raspberry swirls for a perfect balance of flavors.
Ingredients
- 1 cup unsalted butter
- 1 cup dark chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups fresh or frozen raspberries, thawed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water
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Instructions
- 1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
- 2. In a large microwave-safe bowl, combine melted butter and chopped dark chocolate. Microwave in 30-second bursts, stirring until smooth.
- 3. Whisk in granulated and brown sugars until well combined. Add eggs one at a time, whisking after each addition until thick and shiny. Stir in vanilla extract.
- 4. In a separate bowl, mix flour, cocoa powder, salt, and baking powder. Gently fold dry ingredients into the chocolate mixture until just combined.
- 5. In a small saucepan, mash raspberries with granulated sugar and lemon juice. Cook over medium heat for about 5 minutes until thickened. Stir in cornstarch mixture if too thin.
- 6. Pour brownie batter into the prepared pan and smooth the top. Drop spoonfuls of raspberry mixture evenly across the surface. Use a butter knife to swirl the mixtures together.
- 7. Bake for 30–35 minutes until edges are set and center jiggles slightly. Allow to cool completely before cutting into squares.