Raspberry Swirl Brownies
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup fresh raspberries
- 1 tablespoon granulated sugar (for the raspberry swirl)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Place the raspberries and 1 tablespoon of sugar in a small saucepan over medium heat. Mash the berries with a fork as they heat up. Simmer for about 5-8 minutes until the mixture thickens into a sauce. Strain through a fine-mesh sieve to remove seeds if desired, then let it cool.
- In a large mixing bowl, whisk together the melted butter and 1 cup of sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Sift the flour, cocoa powder, salt, and baking powder into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix, as this can make the brownies tough. If using chocolate chips, fold them in now.
- Spread the chocolate batter evenly into the prepared baking pan. Drop small spoonfuls of the raspberry sauce over the top of the batter. Use a toothpick or a butter knife to gently swirl the raspberry sauce into the brownie batter in a figure-eight motion.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting.
Find it online: https://www.diannemeals.com/desserts/raspberry-swirl-brownies/