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Raspberry Brownies

These Raspberry Brownies combine rich, fudgy chocolate with fresh raspberries for an irresistible treat that's easy to make and delightful to eat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Brownie Base Ingredients
  • 1 cup unsalted butter Can substitute with coconut oil for a healthier option.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Gently fold into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the melted butter and granulated sugar, stirring until well combined. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Sift the all-purpose flour, cocoa powder, and salt into the wet mixture. Carefully fold it all together until just combined. Be cautious not to overmix.
  5. Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Baking
  1. Pour the brownie batter into a greased (or lined) 9×13 inch baking dish.
  2. Bake for 25-30 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).
Cooling and Serving
  1. Let the brownies cool in the pan for about 15 minutes before slicing them into squares.
  2. Enjoy warm or at room temperature!

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to three months. Warm in the microwave before serving for a fresh-out-of-the-oven feel.