Raspberry Swirl Chocolate Brownies
 
Prep time
Cook time
Total time
 
Fresh raspberries and dark chocolate combine for a decadent chocolate brownie.
Author:
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
  1. Preheat oven to 350 degrees. Butter 8x8 inch baking pan.
  2. Puree fresh raspberries. I left the seeds in, but you can strain these out if you prefer.
  3. Using a double boiler, melt butter and chocolate. Stir until butter is combined with chocolate. Remove from heat.
  4. Add sugars and stir using a spoon just until combined. Mixture will appear grainy. Cool completely.
  5. Add eggs and vanilla, using a whisk.
  6. Add dry ingredients of flour, baking soda and salt. Stir using a spoon or spatula just until combined. Do not over mix brownie batter.
  7. Pour into prepared baking pan and smooth. Top with pureed raspberries and swirl into brownie batter using a knife.
  8. Bake for 28 to 30 minutes. Brownies will continue to bake in pan after removed from oven so be careful not to over bake.
  9. 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/