Fresh raspberries and dark chocolate combine for a decadent chocolate brownie.
Author: Country Cupboard Cookies
Recipe type: Brownies
Serves: 16
Ingredients
4 ounces butter (1/2 cup)
3½ ounces white granulated sugar (1/2 cup)
1¾ ounces brown sugar (1/4 cup packed)
2 whole eggs
1 tsp pure vanilla
6 ounces dark chocolate (1 cup) * I used Ghirardelli bittersweet baking chips, 60% cacao
3.3 ounces all purpose flour ( ¾ cup), I use unbleached
¼ tsp baking soda
½ tsp salt
4 ounces fresh raspberries (3/4 cup)
powdered sugar for sprinkling, optional
Instructions
Preheat oven to 350 degrees. Butter 8x8 inch baking pan.
Puree fresh raspberries. I left the seeds in, but you can strain these out if you prefer.
Using a double boiler, melt butter and chocolate. Stir until butter is combined with chocolate. Remove from heat.
Add sugars and stir using a spoon just until combined. Mixture will appear grainy. Cool completely.
Add eggs and vanilla, using a whisk.
Add dry ingredients of flour, baking soda and salt. Stir using a spoon or spatula just until combined. Do not over mix brownie batter.
Pour into prepared baking pan and smooth. Top with pureed raspberries and swirl into brownie batter using a knife.
Bake for 28 to 30 minutes. Brownies will continue to bake in pan after removed from oven so be careful not to over bake.
Cool in pan on a wire rack. Cut into 16 bars, sprinkle with powdered sugar if desired.
Notes
I pureed the fresh raspberries using a mini prep food processor, but you could also use a blender. You can strain the seeds if you prefer, I left them in.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/raspberry-swirl-chocolate-brownies/