Print

Chocolate Raspberry Swirled Brownies Recipe

Print Recipe

★★★★★

5 from 50 reviews

Delight in these rich and fudgy chocolate brownies swirled with a vibrant homemade raspberry sauce. This recipe combines the intense flavors of melted semi-sweet chocolate and butter with a tangy-sweet raspberry swirl, baked to perfection for a moist and decadent treat perfect for any occasion.

Ingredients

Scale

Brownie Batter

  • 1/2 cup butter
  • 1 1/2 cups semi-sweet chocolate chips (225 grams)
  • 3 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder

Raspberry Sauce

  • 1/2 cup raspberries, fresh or frozen
  • 1/2 cup sugar
  • A small amount of water (around 2 tablespoons)

Instructions

  1. Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, ensuring there is some overhang for easy removal. Lightly coat the lining with cooking spray to prevent the brownies from sticking.
  2. Make the Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and a small splash of water (about 2 tablespoons). Stir until sugar dissolves and the mixture is saucy. Mash the raspberries with a spoon or blend with an immersion blender for a smoother texture. Bring the sauce to a gentle boil for a few minutes, then remove from heat. Strain the sauce through a fine sieve to remove seeds and set aside.
  3. Preheat the Oven: Heat the oven to 350°F (175°C) so it is ready to bake the brownies as soon as the batter is prepared.
  4. Prepare the Chocolate Mixture: In a larger saucepan, melt the butter and semi-sweet chocolate chips together over low heat. Stir continuously until the mixture is smooth and silky. Remove from heat and allow it to cool, optionally refrigerating briefly to speed the process.
  5. Mix Ingredients: In a separate bowl, whisk eggs with granulated sugar and vanilla extract until well combined. Slowly pour this mixture into the cooled chocolate mixture, stirring constantly to temper the eggs and avoid scrambling.
  6. Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir gently until the batter is smooth and homogeneous. Pour the batter into the prepared baking dish, spreading evenly. Spoon the raspberry sauce in small dollops on top, then use a knife to swirl the sauce throughout the top layer creating a marbled effect.
  7. Bake the Brownies: Place the baking pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Remove from oven and allow to cool before lifting out and slicing.

Notes

  • Use parchment paper or foil for easy removal and cleaner slicing.
  • For a smoother raspberry sauce, blend thoroughly and strain well to remove seeds.
  • Tempering the eggs with the cooled chocolate mixture prevents scrambling and ensures a smooth batter.
  • Adjust baking time slightly if using a glass pan or a different oven to avoid over or under baking.
  • Fresh or frozen raspberries both work well for the sauce; thaw frozen raspberries before use.
  • For an extra fudgy texture, slightly underbake and allow brownies to cool fully before slicing.

Keywords: brownies, raspberry swirl brownies, chocolate brownies, homemade brownies, fudgy brownies, dessert, chocolate raspberry dessert

Find it online: https://freshrecipehub.com/chocolate-raspberry-swirled-brownies-recipe/