Chocolate Raspberry Brownies

Swirled chocolate raspberry brownies are loaded with a sweet, smooth berry sauce that you will adore.

I’ve been thinking about making these raspberry swirled brownies all week! Never find myself thinking about exercise, that’s for sure.

As much as I like using my favorite Ghirardelli brownie mix, I chose to haul out all the ingredients for homemade, including the raspberry sauce! I even left the Kitchen-Aid stand mixer alone and hand cranked these babies! Nothing makes you appreciate a good kitchen appliance more than going full on manual mode.

The brownie base is really quite simple to make and same goes for the sauce. My only dilemma was to leave the raspberry seeds in or not. I ended up straining them out to get a smoother swirl. You’ll end up with some sauce left over, which you can see in the photos. Once it cools it firms up like jelly. Bonus on toast the next morning!

Click here for the homemade raspberry sauce recipe.

Chocolate Raspberry Brownies
 
Prep Time
Cook Time
Total Time
 
Serves: 12 squares
Ingredients
  • ½ cup butter
  • 225 grams semi sweet chocolate chips, about 1½ cups
  • 3 eggs *see notes
  • 1 cup sugar
  • 1 tsp vanilla
  • ½ cup flour
  • ½ tsp salt
  • ⅛ tsp baking soda
  • ⅛ tsp baking powder
For the raspberry sauce
  • Click the link above for the recipe.
Instructions
  1. Line an 8 inch baking pan with parchment or foil and coat it lightly with cooking spray
  2. Make the raspberry sauce by combining the berries, sugar and small amount of water in a sauce pan. Stir until combined and saucy then mash the raspberries with a spoon or use an immersion blender. Bring the sauce to a boil for a few minutes then turn the heat off. Strain the seeds and set aside.
  3. Preheat the oven to 350 degrees
  4. In a larger sauce pan, melt the butter and chocolate chips over low heat until completely smooth. Turn the heat off and set aside to cool, place in the fridge to speed this up.
  5. Whisk the eggs with the sugar and vanilla in a bowl.
  6. Slowly incorporate the eggs with the cooled chocolate mixture. Tempering the eggs to avoid scrambled bits.
  7. Add the flour, salt, baking powder and baking soda and stir to combine.
  8. Pour the batter into the prepared baking dish.
  9. Spoon small amounts of the raspberry sauce over the top and lightly swirl with a knife.
  10. Bake for 30 minutes
  11. Cool completely before slicing.
Notes
To avoid scrambling, I bring the eggs to room temperature with warm water before cracking them.

 

Angie Wright

It’s no surprise to most that Angie loves cake. In fact, she has labeled most Friday’s around her home Cake Friday. She have three built in taste testers, my husband and two kids. She resides in Northern BC and loves to travel, trying new recipes, and baking. She may not be an expert on everything cake, but she knows a lot and has the extra ten pounds to prove it.

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