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Raspberry Swirl Brownies

Decadent and fudgy brownies swirled with tangy raspberry goodness, perfect for any occasion.
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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: 275
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter At room temperature for easy melting.
  • 2 cups granulated sugar Organic cane sugar is recommended for richer flavor.
  • 4 large eggs Fresh organic eggs provide the best results.
  • 1 teaspoon vanilla extract Opt for pure vanilla extract for authentic taste.
  • 1 cup all-purpose flour Can substitute with almond flour for gluten-free options.
  • 1 cup cocoa powder High-quality Dutch-processed cocoa yields deeper flavor.
  • 1/2 teaspoon salt To balance out the sweetness.
Raspberry Swirl
  • 1 cup fresh raspberries Frozen can be used if fresh are unavailable.
  • 2 tablespoons powdered sugar To sweeten the raspberry swirl.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over medium heat, melt the unsalted butter completely, stirring often to prevent burning.
  3. Remove the saucepan from the heat and stir in the granulated sugar until well combined. Add the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently with a spatula until just combined.
  5. Pour the brownie batter into a greased 9x13 inch baking dish, spreading it evenly.
  6. In a small bowl, mash the fresh raspberries with powdered sugar until a thick mixture forms.
  7. Drop spoonfuls of the raspberry mixture onto the brownie batter and gently swirl it through the batter with a knife.
  8. Bake for 25-30 minutes, testing for doneness with a toothpick. It should come out with a few moist crumbs.
  9. Let the brownies cool in the pan before slicing them into squares.

Notes

For clean cuts, chill the brownies in the fridge for about an hour before cutting. Store in an airtight container at room temperature for up to 3 days, or in the fridge for a week.