Valentine's Day is just around the corner and you know I love a sweet treat, you guys were all clearly obsessed with these caramel brownies when we last posted them. Well today I have a new brownie for you. I present the Raspberry Brownie. They are decadent with a pop of brightness from the berries and absolute perfection!
Remember the brownies I made a few months ago after coming home from Ecuador (the home of chocolate!) - these Raspberry Brownies are a gussied up version of those and they're truly life altering. They're thick and rich and decadent (hence all the eggs in the recipe) and the chocolate factor is a 10 outta 10. The top of the Raspberry Brownies is crackly and beautiful too! If you like the idea of crinkle top brownie bites, these can be made as brownie bites as well.
Raspberry Brownies Pro Tips and Tricks
Keep in mind a few things when you're making this Raspberry Brownie recipe as a few factors will affect the outcome:
- You MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
- Some of the ingredients are listed by weight above – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour / sugar are based off that. Trust in the process – these are amazing. My fav handy dandy kitchen scale is here.
- The resting time when making these is essential. It allows for the brownies to slightly continue to bake once removed from the oven and cool over the course of 2 hours. This ensures a perfectly gooey brownie!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Raspberry Swirled Brownies
Ingredients
- 240 grams dark chocolate (approximately 1½ cups regular dark chocolate morsels)
- 240 grams unsalted butter (2 sticks and 1 tablespoon)
- 2½ cups white sugar (approximately 520 grams)
- 6 eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup fresh raspberries
- â…” cup all purpose flour (approximately 100 grams)
- pinch of salt
Instructions
- Preheat the oven to 325° F.
- Combine the chocolate and the butter over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to slightly cool. Add the eggs and vanilla and stir to combine. Stir in raspberries, it’s ok if they start to fall apart. Add in the flour salt and mix until just incorporated and smooth.
- Transfer to a sprayed and parchment lined 9×9 baking pan and bake on the middle rack of your oven for 50-60 minutes. (NOTE – I have an oven thermometer to make sure my oven runs true to temp – I bake these for 50 minutes on the middle rack and they're perfect. You might need a few extra minutes depending on your oven but you want them to come out with the slightest jiggle and then set while cooling)
- Remove from the oven and let rest on the counter for 1 hour. It will absolutely still jiggle when removed from the oven – this is key and important. If you bake it until it no longer jiggles, you've over-baked them. The 1 hour of cooling on the counter allows the residual heat to continue to bake these by just a bit. After 1 hour, place the baking pan into the fridge and chill for 1 hour. Once they have set for at least the combined 2 hours, slice and serve.
Notes
- Some of the ingredients are listed by weight above – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour / sugar are based off that. Trust in the process – these are amazing. My fav handy dandy kitchen scale is here.
- You MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
- All ovens run at slightly different temperatures. I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks usually and an essential tool when baking!
We have already made them twice! Some of the best brownies I’ve ever eaten!
I’m not a chocolate lover, made it for my husband, but these were outstanding!! It is the best dessert I’ve made. Making it again tonight!
I made these last night and the taste is wonderful and the outside looks crack and baked. But the inside is moist.....like it didn't bake! What did I do? I bake your recipes all the time and love them, but this was not a successful one! Maybe too much butter. I followed your recipe to the letter
Did you use a metal baking dish?
These are yummy! I baked them for 50 minutes, though I think I could have left them in a bit longer. Think they were a little too gooey. I think that oven thermometer would have really helped, but I do not own one.
Hi there - would a Staub 9x9 square pan work in place of a metal pan? We don't have a metal square pan.
It will retain heat better than glass for sure!! It might need a few extra minutes in the oven!
Hi! Looks delish! I need to do a DF version for my sister in law in addition to a normal pan version. Do you recommend coconut oil as a sub for butter?
I havent tested it with an oil replacement so I can't say how it will change in consistency and end result
Hi! Wondering if they need to be refrigerated if not all eaten in one day? With the raspberries I assume yes, but want to make sure!
I would if you're not eating within 2 days!
can I use milk choc instead of dark choc?
sure can
Question! When I weighed out 540 g of sugar is was only 1 1/4 cup! Is my sugar just super heavy? Should I go by weight in this instance?
go with the weight!
Do you think one could sub coconut sugar for the granulated sugar?
Is it possible to do with frozen raspberries when you don’t have fresh on hand?
yes but I would thaw and blot dry before toss them in. They'll kinda fall apart but that will just spread the delish flavor even more through the brownies!!
Perfect with champagne thanks !!!
Love your vibe Debbie!!