Raspberry Brownies
Ingredients
- Unsalted butter – ½ cup 113 g
- Semi-sweet or dark chocolate chopped – 6 oz (170 g)
- Granulated sugar – ¾ cup 150 g
- Brown sugar – ¼ cup 50 g
- Eggs – 2 large room temperature
- Vanilla extract – 2 teaspoons
- All-purpose flour – ¾ cup 95 g
- Unsweetened cocoa powder – 2 tablespoons
- Salt – ½ teaspoon
- Fresh raspberries – 1½ cups
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper
- Melt butter and chocolate together until smooth, then let cool slightly
- Whisk in granulated sugar and brown sugar
- Add eggs one at a time, mixing well after each
- Stir in vanilla extract
- Gently fold in flour, cocoa powder, and salt just until combined
- Spread batter evenly into prepared pan
- Lightly fold most of the raspberries into the batter
- Press remaining raspberries gently on top
- Bake for 30–35 minutes, until edges are set and center is slightly soft
- Cool completely before slicing
Notes
Use fresh raspberries for best structure and cleaner slices
Frozen raspberries can be used straight from the freezer without thawing
Avoid overmixing to keep brownies fudgy rather than cakey
Chill before slicing for sharper edges
Store in an airtight container for best freshness