Description
These rich and fudgy chocolate brownies are loaded with gooey dark chocolate and sweet-tart raspberries. They’re easy to make and perfect for any occasion—dessert, parties, or just a cozy treat at home!
Ingredients
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1/2 cup (1 stick) unsalted butter – melted
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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1/2 cup semi-sweet or dark chocolate chips
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3/4 cup fresh raspberries (can substitute frozen raspberries, thawed and drained)
Instructions
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
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In a large mixing bowl, whisk together melted butter and sugar until smooth.
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Add the eggs and vanilla. Beat until light and fluffy.
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In a separate bowl, mix together the cocoa powder, flour, salt, and baking powder.
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Gradually stir the dry ingredients into the wet mixture until just combined.
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Fold in the chocolate chips and half of the raspberries.
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Pour the batter into the prepared pan. Gently press the remaining raspberries into the top.
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Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
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Cool completely before slicing into squares.
Notes
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Don’t overbake—brownies should be fudgy in the center.
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Use frozen raspberries only if fresh aren’t available, but thaw and drain them first.
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Add a sprinkle of sea salt on top before baking for a sweet-salty twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American