Decadent Raspberry Swirl Brownies Recipe
These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a vibrant raspberry swirl for a perfect balance of sweet and tart. Featuring a luscious chocolate base infused with melted semi-sweet chocolate chips and a smooth raspberry sauce that is swirled into the batter before baking, these brownies are moist, flavorful, and beautifully marbled. Ideal for chocolate lovers looking for a fruity twist on the classic brownie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 brownies (8-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 splash of water
Instructions
- Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly spray the lining with cooking spray to prevent sticking.
- Make the Raspberry Sauce: Combine raspberries, sugar, and a splash of water in a saucepan over medium heat. Stir until sugar dissolves and raspberries break down into a saucy consistency. Mash with a spoon or use an immersion blender for a smoother texture. Bring to a boil for a few minutes, then remove from heat. Strain to remove seeds and set the smooth sauce aside.
- Preheat the Oven: Set the oven to 350°F (175°C) so it’s ready for baking once the batter is prepared.
- Prepare the Chocolate Mixture: In a larger saucepan, melt butter and chocolate chips over low heat, stirring until smooth and silky. Turn off the heat and allow to cool, placing in the fridge if necessary to expedite cooling.
- Mix Ingredients: In a separate bowl, whisk eggs, granulated sugar, and vanilla extract until well combined. Gradually add this mixture to the cooled chocolate mixture, stirring continuously to avoid scrambling the eggs.
- Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir until smooth and fully incorporated. Pour the batter into the prepared pan, spreading evenly. Spoon raspberry sauce over the batter and use a knife to gently swirl it, creating a marbled effect.
- Bake the Brownies: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice and serve.
Notes
- Use fresh or frozen raspberries depending on availability; frozen raspberries may need a slightly longer cooking time for the sauce.
- For a smoother raspberry swirl, fully strain the sauce to remove all seeds.
- Do not overbake to keep the brownies fudgy; start checking at 28 minutes.
- Allow brownies to cool fully to set properly before slicing.
- Swirling the raspberry sauce gently avoids blending it fully into the batter, preserving the marbled look.
Keywords: raspberry swirl brownies, chocolate brownies, raspberry sauce, fudgy brownies, dessert recipe, chocolate dessert, swirled brownies
