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Raspberry Swirl Brownies

Deliciously rich and chewy brownies swirled with tart raspberries, capturing the perfect balance of flavors in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Room temperature for easier melting.
  • 2 cups granulated sugar Can reduce to 1 ½ cups for less sweetness.
  • 4 large eggs Room temperature for better blending.
  • 1 teaspoon vanilla extract Vanilla bean paste works well.
  • 1 cup all-purpose flour Can substitute with gluten-free flour if needed.
  • 1 cup cocoa powder Dutch-processed cocoa gives a deeper flavor.
  • 1/2 teaspoon salt Enhances flavors.
Raspberry Swirl
  • 1 cup fresh raspberries Frozen works in a pinch; don't thaw too long.
  • 2 tablespoons powdered sugar For sweetening the raspberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan over medium heat, melt 1 cup unsalted butter until completely liquid, about 2-3 minutes.
  3. Remove the saucepan from heat and stir in 2 cups granulated sugar until blended. Whisk in 4 large eggs one at a time, followed by 1 teaspoon vanilla extract.
  4. In a separate bowl, sift together 1 cup all-purpose flour, 1 cup cocoa powder, and 1/2 teaspoon salt. Gradually mix the dry ingredients into the wet until just combined.
  5. Pour the batter into a greased baking dish lined with parchment paper for easy removal.
  6. In a small bowl, mash 1 cup fresh raspberries and mix in 2 tablespoons powdered sugar. Drop spoonfuls onto the brownie batter and gently swirl with a knife.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Allow brownies to cool for about 10-15 minutes before cutting.

Notes

Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for a week. They can be frozen for up to 3 months.