Chocolate Raspberry Brownies
These chocolate raspberry brownies are a delightful treat perfect for any occasion, combining rich chocolate and fresh raspberries for a wonderful balance of flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup fresh raspberries Use fresh for best flavor
- 1/4 cup raspberry jam For swirled topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
- In a bowl, whisk together the flour, cocoa powder, and salt.
- In a saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, eggs, and vanilla. Mix until smooth.
- Gradually add the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips and raspberries.
Baking
- Pour half of the brownie batter into the prepared baking dish. Drop spoonfuls of raspberry jam on top and swirl gently.
- Add the remaining batter on top and, if desired, add more raspberries and jam on top.
- Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool before slicing into squares and serving.
Notes
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and foil, then place in a freezer-safe bag.