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Raspberry Brownies

Thick, fudgy brownies swirled with fresh raspberries for the perfect balance of rich chocolate and fruity sweetness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter
  • 8 oz dark chocolate chopped
  • 1.5 cups granulated sugar
  • 0.75 cup brown sugar packed
  • 4 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp salt
Raspberry Swirl
  • 1.5 cups fresh raspberries or thawed frozen
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch

Equipment

  • Mixing bowl
  • Saucepan
  • Whisk
  • 9x9-inch baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  2. Melt butter and dark chocolate together, stirring until smooth. Let cool slightly.
  3. Whisk in sugars, then eggs one at a time. Add vanilla extract.
  4. Sift in flour, cocoa powder, and salt. Fold gently until combined.
  5. Cook raspberries, sugar, and cornstarch in saucepan 3–4 minutes to thicken.
  6. Spread half the batter in pan, swirl with half raspberry mixture, repeat layers, and swirl top.
  7. Bake 35–40 minutes until a toothpick comes out with moist crumbs. Cool before cutting.

Notes

Chill before cutting for cleaner slices. Add chocolate chunks for extra decadence.