Decadent Raspberry Swirl Brownies Recipe
Introduction
These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a bright and tangy raspberry swirl. They’re perfect for when you want a dessert that feels special but is easy enough for any home cook. Let’s dive into making this irresistible treat!
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup all-purpose flour
- 3 eggs (room temperature)
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup granulated sugar (for raspberry swirl)
- A small amount of water
- 1/2 cup raspberries
Instructions
- Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly coat with cooking spray to prevent sticking.
- Step 2: In a saucepan, combine raspberries, 1/2 cup sugar, and a small splash of water. Stir over medium heat until sugar dissolves and the mixture becomes saucy. Mash or blend for a smoother texture. Boil for a few minutes, then turn off heat and strain to remove seeds. Set aside.
- Step 3: Preheat the oven to 350°F (175°C).
- Step 4: Melt butter and chocolate chips together in a saucepan over low heat until smooth. Remove from heat and let cool, placing in the fridge to speed cooling if desired.
- Step 5: In a separate bowl, whisk eggs with 1 cup sugar and vanilla extract until combined. Gradually add this to the cooled chocolate mixture, stirring continuously to prevent scrambling.
- Step 6: Add flour, salt, baking powder, and baking soda to the chocolate mixture. Stir until smooth. Pour the batter into the prepared pan and spread evenly. Dollop the raspberry sauce over the batter and gently swirl with a knife to create a marbled effect.
- Step 7: Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before removing from the pan, slicing, and serving.
Tips & Variations
- Use fresh or frozen raspberries for the swirl; frozen can be used directly but may need a longer simmer.
- Swap semi-sweet chips for dark chocolate for a richer flavor.
- For a nutty twist, sprinkle chopped walnuts or pecans on top before swirling the raspberry sauce.
- Make sure eggs are at room temperature for a smoother batter and better texture.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated brownies in the microwave for about 15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for the swirl?
Yes, frozen raspberries work well. Just simmer them a little longer in the sugar and water mixture to break them down fully before pureeing and straining.
How do I prevent the eggs from scrambling when mixing?
Make sure the melted chocolate and butter mixture is cool before adding the egg mixture. Add the eggs slowly while stirring continuously to temper them and avoid scrambling.
PrintDecadent Raspberry Swirl Brownies Recipe
These Decadent Raspberry Swirl Brownies combine rich, silky chocolate with a vibrant raspberry swirl for a luscious marbled dessert. The brownies are fudgy, moist, and studded with a fresh raspberry sauce that adds a tart contrast to the sweet chocolate base, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings (3×3 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1 1/2 cups semi-sweet chocolate chips (good quality)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (preferably Kerrygold)
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup all-purpose flour
- 3 eggs (room temperature)
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
Raspberry Swirl
- 1/2 cup granulated sugar
- small amount of water (just enough to dissolve sugar, about 1-2 tbsp)
- 1/2 cup raspberries (fresh or thawed frozen)
Instructions
- Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal. Lightly coat the lining with cooking spray to ensure the brownies don’t stick.
- Make the Raspberry Sauce: In a small saucepan, combine the raspberries, 1/2 cup sugar, and a splash of water. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly. Mash the raspberries with a spoon or blend with an immersion blender for a smoother consistency. Bring the sauce to a brief boil for a few minutes, remove from heat, strain through a fine sieve to remove seeds, and set aside to cool.
- Preheat the Oven: Set your oven to 350°F (175°C) so it reaches the right temperature while you prepare the batter.
- Prepare the Chocolate Mixture: In a larger saucepan, melt the butter and semi-sweet chocolate chips together over low heat, stirring gently until smooth and fully combined. Remove from heat and allow to cool to prevent scrambling the eggs.
- Mix Ingredients: Whisk the eggs, granulated sugar, and vanilla extract in a separate bowl until thoroughly combined. Gradually add this egg mixture to the cooled chocolate-butter mixture, stirring continuously to temper the eggs and achieve a smooth blend.
- Finalize and Bake the Brownie Batter: Add the flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir gently until the batter is smooth and homogeneous. Pour the batter evenly into the prepared pan. Spoon small dollops of the raspberry sauce over the top and use a knife or skewer to swirl it into the batter, creating an attractive marbled effect.
- Bake the Brownies: Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating fudgy doneness.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment or foil overhang to lift the brownies out easily, then slice and serve to enjoy the harmonious blend of chocolate and raspberry flavors.
Notes
- Room temperature eggs help achieve a smoother, more stable batter.
- Using high-quality semi-sweet chocolate chips improves the flavor and texture of the brownies.
- The raspberry swirl can be adjusted for sweetness by adding more or less sugar, depending on your taste and raspberry tartness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend of equal quantity.
- Ensure the chocolate mixture has cooled sufficiently before adding eggs to prevent curdling.
- Storing brownies in an airtight container at room temperature maintains moisture for up to 3 days.
Keywords: raspberry brownies, chocolate brownies, dessert, raspberry swirl, fudgy brownies, baked brownies, chocolate dessert
