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.
Print
Chocolate Raspberry Brownies
- Total Time: 50 minutes
- Yield: Makes 9
- Diet: Omnivore
Description
Rich, fudgy brownies swirled with homemade raspberry sauce. A perfect combination of chocolate and berry!
Ingredients
- 1/2 cups (118 ml) butter
- 225 grams (1 1/2 cups) semi sweet chocolate chips
- 3 eggs
- 1 cups (237 ml) sugar
- 1 tsp vanilla
- 1/2 cups (118 ml) flour
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/8 tsp baking powder
Instructions
- Line an 8-inch baking pan with parchment or foil and coat it lightly with cooking spray.
- Make the raspberry sauce by combining the berries, sugar, and a small amount of water in a saucepan. 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.
- Preheat the oven to 350°F (177°C).
- In a larger saucepan, 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.
- Whisk the eggs with the sugar and vanilla in a bowl.
- Slowly incorporate the eggs into the cooled chocolate mixture, tempering the eggs to avoid scrambled bits.
- Add the flour, salt, baking powder, and baking soda and stir to combine.
- Pour the batter into the prepared baking dish.
- Spoon small amounts of the raspberry sauce over the top and lightly swirl with a knife.
- Bake for 30 minutes.
- Cool completely before slicing.
Notes
- For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
- To prevent the brownies from overbaking, check for doneness at 25 minutes; a toothpick inserted in the center should come out with moist crumbs.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I use frozen raspberries for the raspberry sauce?
Yes, you can use frozen raspberries to make the sauce. Just thaw them before cooking to ensure they break down properly.
What should I do if I want to keep the raspberry seeds in the sauce?
If you prefer to keep the raspberry seeds, simply skip the straining step when making the sauce; this will give your brownies a more textured swirl.
Is it necessary to use a stand mixer for this brownie recipe?
No, it’s not necessary; the recipe can be made by hand, as I did, which can help you appreciate the process and enjoy the texture of the brownies.
