Raspberry Brownies
Indulge in these rich and fudgy Raspberry Brownies that combine the decadence of traditional brownies with the refreshing tartness of juicy raspberries.
Ingredients
Brownie Base Ingredients
- 1 cup unsalted butter Use quality ingredients for better taste.
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder Opt for high-quality cocoa for best flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries Can substitute with frozen if necessary.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Remove from heat and let cool slightly.
- Stir in the sugar and vanilla extract to the melted butter and mix well. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined without overmixing.
- Gently fold in the raspberries.
Baking
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and cool completely on a wire rack.
- Cut into squares and serve.
Notes
For fudgy brownies, do not overbake. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.