Decadent Raspberry Swirl Brownies (Printable Version)
Rich, fudgy chocolate squares with a vibrant raspberry swirl, blending deep cocoa and tangy fruit flavors.
# Ingredients Required:
→ Fats and Chocolate
01 -
113 grams unsalted butter
02 -
225 grams semi-sweet chocolate chips
→ Wet Ingredients
03 -
3 large eggs
04 -
1 teaspoon vanilla extract
→ Sugars
05 -
200 grams granulated sugar, divided
→ Dry Ingredients
06 -
65 grams all-purpose flour
07 -
1/2 teaspoon salt
08 -
1/8 teaspoon baking soda
09 -
1/8 teaspoon baking powder
→ Raspberry Swirl
10 -
125 grams fresh or frozen raspberries
11 -
Approximately 15 milliliters water
# Guide to Cooking:
01 -
Gently melt the butter together with the semi-sweet chocolate chips over a double boiler or in short intervals in the microwave, stirring until smooth.
02 -
In a separate bowl, vigorously beat the eggs with 150 grams of the granulated sugar until the mixture is pale and thick.
03 -
Incorporate the vanilla extract into the egg and sugar mixture, mixing thoroughly.
04 -
Fold the melted chocolate mixture into the egg mixture. Sift in the flour, salt, baking soda, and baking powder, then gently fold to combine without overmixing.
05 -
Simmer raspberries with the remaining 50 grams sugar and approximately 15 milliliters of water over medium heat until broken down and slightly thickened; then strain to remove seeds if desired.
06 -
Transfer the brownie batter to a baking pan and dollop spoonfuls of raspberry sauce on top. Using a knife or skewer, gently swirl the sauce into the batter to create a marbled effect.
07 -
Bake in a preheated oven at 175°C for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
# Extra Suggestions:
01 -
Use high-quality chocolate to enhance flavor depth.
02 -
Adjust baking time according to your oven’s calibration.
03 -
For an intensified raspberry aroma, add a few drops of raspberry extract to the sauce.