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Raspberry Brownies

Rich, fudgy chocolate brownies baked with fresh raspberries for a perfect sweet-tart balance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 280

Ingredients
  

  • 0.75 cup unsalted butter
  • 1 cup dark or semi-sweet chocolate chopped
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 1 cup fresh raspberries

Equipment

  • Mixing bowls
  • Whisk
  • 8x8 baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
  2. Melt butter and chocolate together until smooth. Let cool slightly.
  3. Whisk in granulated sugar and brown sugar until glossy.
  4. Add eggs and vanilla extract, whisking gently until combined.
  5. Fold in flour, cocoa powder, and salt until just combined.
  6. Gently fold in raspberries.
  7. Spread batter evenly into prepared pan.
  8. Bake for 28–32 minutes until edges are set and center is slightly soft.
  9. Cool completely before slicing.

Notes

Do not overbake for the fudgiest texture.