Description
Rich, fudgy brownies swirled with homemade raspberry sauce. A perfect combination of chocolate and berry!
Ingredients
Units
Scale
- 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