Description
Decadent brownies swirled with fresh raspberries for a perfect blend of rich chocolate and fruity freshness.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup fresh raspberries
- 2 tablespoons sugar (for raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Melt the butter in a saucepan over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla until smooth.
- Combine the cocoa powder, flour, salt, and baking powder; gradually add to the butter mixture, stirring just until combined.
- Toss the raspberries with 2 tablespoons of sugar to coat.
- Pour half of the brownie batter into the prepared pan, then swirl in half of the raspberries. Pour the remaining batter over this layer, and top with the rest of the raspberries.
- Swirl the batter gently with a knife to create a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pan before slicing into squares and serving.
Notes
For sugar-free alternatives, use stevia or monk fruit. Ensure proper mixing for fudgy texture and avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg