Decadent Raspberry Swirl Brownies Recipe

Introduction

These decadent raspberry swirl brownies combine rich, chocolatey goodness with a bright, tangy raspberry sauce. The marbled effect not only looks stunning but adds a burst of fresh fruit flavor to every bite. Perfect for satisfying your sweet tooth with a touch of elegance.

Ingredients

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

Instructions

1. Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
2. Step 2: In a saucepan, combine raspberries, 1/2 cup sugar, and a splash of water. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries with a spoon or blend for a smoother texture. Bring to a boil for a few minutes, then remove from heat. Strain to remove seeds and set aside.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: In a larger saucepan, melt butter and chocolate chips together over low heat until silky smooth. Turn off the heat and let cool. You may refrigerate briefly to speed cooling.
5. Step 5: In a separate bowl, whisk eggs with 1 cup sugar and vanilla extract until combined. Gradually add this mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and prevent scrambling.
6. Step 6: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir until smooth. Pour the batter evenly into the prepared pan. Spoon small amounts of raspberry sauce on top and use a knife to swirl it into the batter, creating a marbled effect.
7. Step 7: Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips & Variations

• Use fresh raspberries for a brighter flavor, or frozen if fresh are out of season; just thaw before using.
• For extra richness, sprinkle chopped nuts such as walnuts or pecans into the batter before swirling the raspberry sauce.
• To make the raspberry sauce smoother, use an immersion blender after cooking and before straining.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds to bring back softness without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them before cooking and drain any excess water for the best consistency in the sauce.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. They are done when it comes out with a few moist crumbs but not wet batter. This ensures a fudgy texture.

Decadent Raspberry Swirl Brownies Recipe

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★★★★★

4.6 from 110 reviews

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a vibrant raspberry swirl for a perfect balance of sweetness and tartness. The homemade raspberry sauce is gently swirled into the silky chocolate batter, creating a beautiful marbled effect and an irresistible flavor contrast. Perfect for a special treat or dessert, these brownies are baked to perfection with a moist and tender crumb.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 granulated sugar
• A small amount of water (about 1-2 tablespoons)

Instructions

1. Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal after baking. Lightly coat the lining with cooking spray to prevent sticking to ensure the brownies come out cleanly.
2. Make the Raspberry Sauce: In a small saucepan, combine the raspberries, 1/2 cup sugar, and a splash of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the berries break down into a saucy mixture. Mash the raspberries with a spoon or use an immersion blender for a smoother consistency. Bring to a gentle boil for a few minutes to thicken, then remove from heat. Strain the sauce through a fine sieve to remove seeds and set aside the smooth raspberry sauce.
3. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the batter, ensuring it reaches the correct temperature before baking.
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 silky smooth and fully melted. Remove from heat and allow to cool slightly; placing it in the refrigerator can help speed up the cooling process.
5. Mix Ingredients: In a separate bowl, whisk the eggs together with 1 cup sugar and the vanilla extract until well combined. Slowly pour this mixture into the cooled chocolate mixture while stirring continuously to temper the eggs and prevent them from cooking prematurely.
6. Finalize and Bake the Brownie Batter: Add the all-purpose flour, salt, baking powder, and baking soda into the chocolate-egg mixture. Stir until just combined and the batter is smooth. Pour the batter into the prepared baking dish and spread evenly. Spoon small dollops of the raspberry sauce onto the surface and use a knife to swirl the sauce gently throughout the batter, creating a marbled raspberry swirl effect.
7. Bake the Brownies: Place the pan into the preheated oven and bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the brownies to cool in the pan before lifting them out using the parchment overhang and cutting into squares.

Notes

• Using fresh or frozen raspberries works well; if using frozen, do not thaw before cooking the sauce.
• Tempering the eggs slowly into the chocolate mixture is essential to avoid scrambling.
• The raspberry sauce can be made ahead and refrigerated for up to 3 days.
• For a richer chocolate flavor, you can substitute semi-sweet chocolate chips with bittersweet chocolate.
• Allow brownies to cool completely to set properly and improve texture before slicing.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: brownies, raspberry swirl brownies, chocolate brownies, raspberry sauce, dessert, baked brownies, chocolate dessert