Oh my goodness, let me tell you about these Raspberry Brownies! They’re like a little slice of heaven – rich chocolate flavor that just melts in your mouth, paired with the tart sweetness of fresh raspberries. Trust me, when you take that first bite, you’ll feel like you’re in dessert paradise! I love how the raspberries burst with flavor and add a beautiful pop of color to the fudgy brownies. They’re perfect for any occasion, whether you’re hosting friends or just indulging yourself after a long day. Plus, they’re super easy to whip up! I can already smell the chocolate wafting through my kitchen. Let’s get baking!
Ingredients
- 1 cup unsalted butter
- 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
How to Prepare Raspberry Brownies
Alright, let’s get to the good part – making these divine Raspberry Brownies! I promise, each step is simple and rewarding, and soon you’ll have a pan of gooey, chocolaty goodness to enjoy. Ready? Let’s do this!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial! You want that oven nice and hot when the brownies go in.
- While that’s heating up, grab a 9×13 inch baking pan and grease it well. I like to use a bit of butter or non-stick spray to make sure the brownies slide right out later.
- Next, melt 1 cup of unsalted butter in a saucepan over medium heat. Keep an eye on it so it doesn’t brown—just let it melt completely.
- Once melted, take it off the heat and stir in 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract. Mix it well until it’s smooth and combined. You’ll want to whisk it good—this is what makes your brownies super rich!
- Now, gently fold in 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1/2 teaspoon of salt. Mix until just combined. Don’t overdo it; a few lumps are totally okay!
- Finally, here comes the best part! Carefully fold in 1 cup of fresh raspberries. Be gentle so you don’t squash them too much. You want those lovely bursts of fruit in every bite!
- Pour the batter into your prepared pan (it’s going to look amazing!) and smooth it out. Bake for 25-30 minutes, or until a toothpick comes out clean. The edges should look set but the center can be a little soft—that’s what keeps them fudgy!
- Let them cool in the pan for a bit before cutting them into squares. Trust me, the aroma will be irresistible!
Nutritional Information
Now, I know you’re curious about what’s packed into these delicious Raspberry Brownies! Here’s a breakdown of the estimated nutritional values per serving, which is one brownie:
- Calories: 220
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, it’s all about balance, right? Enjoying a little indulgence every now and then is what makes life sweet!
Tips for Success
Alright, here are my top tips to ensure your Raspberry Brownies turn out absolutely perfect every time! First, when you’re folding in the raspberries, use a spatula and a gentle touch. You don’t want to crush those beautiful berries—just a light folding is all it takes to keep them intact and bursting with flavor in every bite.
Also, remember to check your brownies a couple of minutes before the timer goes off. Ovens can be tricky, and you want to catch them right as they’re set but still fudgy in the center. If you’re unsure, a toothpick should come out with a few moist crumbs, not wet batter. Lastly, let them cool in the pan for at least 10 minutes before cutting. This will help them hold their shape and create those beautiful, clean edges. Happy baking!
Why You’ll Love This Recipe
- It’s super quick to prepare—just about 15 minutes of hands-on time!
- The combination of rich chocolate and tart raspberries is a flavor match made in dessert heaven.
- These brownies are incredibly fudgy and moist, making them a decadent treat.
- They’re perfect for sharing at gatherings or just enjoying on a cozy night in.
- With just a few simple ingredients, you can whip up a batch that tastes like it came from a bakery.
- They’re incredibly versatile; serve them plain, topped with whipped cream, or even a scoop of ice cream!
- Kids and adults alike will be begging for seconds—trust me, they’re a crowd-pleaser!
Storage & Reheating Instructions
Now, if you’re lucky enough to have any Raspberry Brownies left over (which is a big if, trust me!), storing them properly is key to keeping them fresh and delicious. First, let them cool completely in the pan. Once cooled, I recommend transferring them to an airtight container. You can layer them with parchment paper between each brownie to prevent sticking, which is super helpful if you plan to take some on-the-go!
These brownies will stay fresh at room temperature for about 3 days, but if you want to keep them for a little longer, just pop them in the fridge—there, they can last up to a week. Just note that chilling them can make them a bit firmer, so let them sit at room temperature for a few minutes before indulging.
If you want to enjoy them later, you can also freeze them! Just wrap each brownie tightly in plastic wrap and then place them in a freezer-safe container. They’ll keep well for up to 2 months. When you’re ready to enjoy a sweet treat, simply take one out and let it thaw in the fridge or at room temperature. No need to reheat unless you want to enjoy that warm, gooey goodness again—just pop it in the microwave for about 10-15 seconds, and you’ll be back in brownie bliss!
Variations
If you’re feeling adventurous and want to switch things up with your Raspberry Brownies, I’ve got some delicious ideas for you! First, why not toss in some chopped nuts? Walnuts or pecans add a lovely crunch that pairs beautifully with the fudgy texture. If you’re a chocolate lover like me, try using a mix of dark and milk chocolate for an extra rich flavor, or even swirl in some melted chocolate before baking for a marbled effect!
Another fun twist is to substitute the raspberries with other fruits. Cherries, blueberries, or even diced strawberries can create a whole new flavor profile. You could also add a hint of espresso powder to the batter for a mocha brownie vibe—trust me, it’s heavenly! And for those who enjoy a bit of spice, a sprinkle of cinnamon or a dash of chili powder can take your brownies to a whole new level. Get creative and make these brownies your own; the possibilities are endless!
FAQ Section
Can I use frozen raspberries in this recipe?
Absolutely! Frozen raspberries work perfectly in these Raspberry Brownies. Just make sure to add them straight from the freezer—there’s no need to thaw them first. This will also help keep your brownie batter nice and thick.
What if I don’t have cocoa powder?
No worries! You can substitute cocoa powder with unsweetened chocolate. Just melt 1 ounce of unsweetened chocolate for every 3 tablespoons of cocoa powder called for in the recipe, and reduce the amount of butter by 1 tablespoon to balance it out.
How can I tell when my brownies are done?
Great question! The best way to check is to insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they’re perfect! If it comes out wet with batter, give them a few more minutes in the oven.
Can I add nuts to the Raspberry Brownies?
Definitely! Adding nuts like walnuts or pecans can give your brownies a nice crunch and extra flavor. Just fold them in gently with the raspberries to keep everything balanced.
How should I store leftover Raspberry Brownies?
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to save them for longer, wrap each brownie in plastic wrap and freeze them. They’ll be good for up to 2 months!
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Print
Raspberry Brownies: 7 Irresistible Steps to Bliss
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious raspberry brownies with a rich chocolate flavor.
Ingredients
- 1 cup unsalted butter
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan.
- In a saucepan, melt the butter over medium heat.
- Remove from heat and stir in sugar, eggs, and vanilla.
- Mix in flour, cocoa, and salt until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Store leftovers in an airtight container.
- Use frozen raspberries if fresh ones are not available.
- Serve with whipped cream for an added treat.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry Brownies, Chocolate Brownies, Dessert Recipes