Thick Fudgy Chocolate Raspberry Brownies Recipe
Indulge in thick fudgy chocolate raspberry brownies that combine rich chocolate with the tart freshness of raspberries. Moist, dense, and packed with intense chocolate flavor, these brownies are swirled with optional raspberry jam for an extra fruity touch. Perfect for any chocolate lover seeking a decadent yet fruity treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies (approximately 2x2 inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 10 tablespoons unsalted butter
- 1 cup chocolate chips or chunks (high quality)
- 3 large eggs (room temperature)
- 1 cup light brown sugar (packed)
- ⅔ cup all-purpose flour (weighed or spooned and leveled)
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 1 cup raspberries (fresh or frozen, do not thaw if frozen)
Topping (Optional)
- 2 tablespoons raspberry jam
- Extra raspberries for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper for easy removal of the brownies after baking.
- Melt Butter and Chocolate: In a medium microwave-safe bowl or using a pot over low heat on the stove, melt the butter together with the chocolate chips until smooth. Allow this mixture to cool slightly to avoid cooking the eggs when mixed.
- Beat Eggs and Sugar: In a large bowl, beat together the room temperature eggs and packed light brown sugar on medium speed until the mixture becomes light and airy, which usually takes a few minutes. Then, mix in the melted chocolate and butter mixture thoroughly.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet chocolate-egg mixture just until a few flour streaks remain, making sure not to overmix.
- Add Raspberries: Carefully fold in the fresh or frozen raspberries just until evenly distributed within the batter, taking care not to crush them too much.
- Fill the Pan and Add Toppings: Spread the brownie batter evenly into the prepared pan. If desired, swirl raspberry jam on top of the batter using a knife or skewer, and sprinkle extra raspberries on top for a decorative touch.
- Bake: Place the pan on the middle rack of the preheated oven. Bake for about 20-30 minutes, until the edges are set and done but the center remains slightly jiggly. A toothpick inserted into the middle should come out with moist crumbs, indicating fudginess.
- Cool and Serve: Allow the brownies to cool completely in the pan to set properly. Once cooled, lift the brownies out using the parchment paper, cut into even squares, and enjoy!
Notes
- Use high-quality chocolate for the best rich flavor and texture.
- Do not thaw frozen raspberries before adding to the batter to prevent excess moisture.
- Do not overmix after adding flour to avoid tough brownies; a few streaks of flour are okay.
- The optional raspberry jam swirl adds extra tartness and visual appeal but can be omitted.
- Check brownies closely between 20 and 30 minutes to avoid overbaking.
- Allow brownies to cool completely before cutting to maintain their fudgy texture.
Keywords: fudgy brownies, chocolate raspberry brownies, chocolate dessert, raspberry swirl brownies, baking recipe, rich chocolate brownies
