Description
These rich, fudgy brownies are swirled with fresh raspberries for a tart twist that perfectly balances deep chocolate flavor. Easy to make, freezer-friendly, and crowd-pleasing.
Ingredients
1 cup (2 sticks) unsalted butter, melted
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
3 large eggs
1 tsp vanilla bean
½ tsp salt
¾ cup all-purpose flour
1 cup fresh raspberries
Instructions
Preheat oven to 350°F. Grease and line an 8×8-inch pan with parchment paper.
In a large bowl, whisk melted butter and sugar until glossy. Add cocoa, then eggs one at a time, finishing with vanilla.
Stir in flour and salt until just combined. Avoid overmixing.
Pour half of the batter into the pan and lightly press in half the raspberries.
Add the rest of the batter and swirl in remaining raspberries.
Bake for 30–35 minutes, or until just set but still soft in center.
Cool in pan for 15 minutes before slicing.
Notes
Fresh raspberries work best, but thawed raspberries can be used if well-drained.
Use a metal or ceramic pan for even heat distribution and crisper edges.
Don’t overmix the batter to maintain a fudgy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: raspberry brownies, fudgy brownies, tart chocolate dessert, fruit swirl brownies