I’ve been on a brownie kick lately. One pan, bake and done. Last week I baked a classic fudge brownie recipe so this time I wanted something with a different flavor. Fresh raspberries are readily available during the summer and look so wonderful with chocolate. And the taste!
The raspberries are pureed in this chocolate brownie recipe, so don’t worry too much if your raspberries are not perfect. Just rinse with water and drain prior to using. I used my mini prep food processor to puree the raspberries, but you could also use a blender. Seeds or no seeds it’s up to you, I left the seeds in and think the brownies were just wonderful.
This is a beautiful bowl of melted butter and dark chocolate. I used Ghirardelli bittersweet chocolate, but you can use any dark or bittersweet chocolate. I would avoid using unsweetened chocolate for this recipe. The taste will be too bitter.
A double boiler works well to melt the chocolate and butter, but you can use a microwave if you are careful. Choose a microwave safe bowl, melt for short cycles of 30 seconds and stir after each cycle. If you are patient, and make sure you don’t over microwave, this method works well. Just watch carefully to avoid burning the chocolate. Burnt chocolate is not pleasant!
Once the brownie mixture is blended and poured into the baking pan, the pureed raspberries goes not top and swirled with a knife. Bake, cool, cut into bars and sprinkle with confectioners sugar for a chocolatey, fruity treat that suits the summer months perfectly.
Enjoy a brownie or two with whipped cream or a scoop of vanilla ice-cream. I hope you enjoy these raspberry swirl brownies!
- 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
- 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.
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