Raspberry Chocolate Brownies
These homemade Raspberry Chocolate Brownies are moist and very easy to make. Fresh raspberries add a twist to the classic taste of brownies.
Servings: 12 people
Calories: 483kcal
Equipment
- 1 whisk
- 1 baking pan
Ingredients
Raspberry Chocolate Brownies
- 2 cups dark chocolate
- 1 cup unsalted butter (2 sticks)
- 4 eggs, large
- 1 ¼ cups granulate sugar
- 3 Tbsp oil (vegetable or light olive oil)
- 1 Tbsp vanilla extract
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- 1 cup fresh raspberries
Instructions
How to Make Raspberry Chocolate Brownies
- Heat oven to 350oF (175 °C). Line a 9 x 9-inch (or 9 x 13-inch) baking tray with parchment paper. Spray with baking spray (optional).
- In a saucepan over medium heat, melt the chocolate and butter. Set aside to cool for 10-15 minutes.
- In the mixing bowl, whisk together eggs, sugar, oil, and vanilla extract.
- Add the cooled chocolate mixture to the egg mixture.
- In the separate mixing bowl, whisk together flour, cocoa powder, and salt.
- Sift these dry ingredients into the chocolate batter until no streaks remain.
- Pour brownie batter into the prepared baking pan.
- Spread the batter with a spatula.
- Add fresh raspberries on top.
- Bake brownies at 350oF (175 °C) for 35-40 minutes.
- Cool and cut into bars before serving.
Notes
Get all ingredients and tools ready before baking.
Do not freeze brownies; raspberries will become soggy after defrosting.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 185mg | Potassium: 312mg | Fiber: 5g | Sugar: 29g | Vitamin A: 567IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg
