Description
A rich and indulgent brownie recipe featuring a smooth chocolate base swirled with a fresh raspberry compote, creating a perfect balance of decadent chocolate and tangy fruit flavor. Ideal for dessert lovers seeking a homemade treat with a fruity twist.
Ingredients
Scale
Brownie Batter
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup all-purpose flour
- 3 eggs (room temperature)
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
Raspberry Swirl
- 1/2 cup granulated sugar
- A small amount of water (about 1-2 tbsp)
- 1/2 cup fresh raspberries
Instructions
- Prepare the raspberry swirl: In a small saucepan, combine 1/2 cup granulated sugar with a small amount of water (about 1-2 tablespoons). Heat gently over medium heat until the sugar dissolves completely, then add 1/2 cup fresh raspberries. Cook the mixture, stirring often, until the raspberries break down and create a thick, sauce-like consistency. Remove from heat and allow to cool.
- Melt chocolate and butter: In a heatproof bowl set over simmering water or in a microwave-safe bowl, gently melt 1 1/2 cups semi-sweet chocolate chips with 1/2 cup unsalted butter, stirring occasionally until smooth and fully combined. Remove from heat and let cool slightly.
- Mix dry ingredients: In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/8 tsp baking soda, 1/8 tsp baking powder, and 1/2 tsp fine sea salt. Set aside.
- Combine eggs and sugar: In a large mixing bowl, beat 3 room temperature eggs with 1 cup granulated sugar and 1 tsp vanilla extract until the mixture becomes light and fluffy, about 2-3 minutes.
- Combine wet and dry ingredients: Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, folding gently to combine. Then add the dry ingredient mixture and fold until just incorporated; be careful not to overmix.
- Assemble the brownies: Pour the brownie batter into a greased 8×8-inch baking pan and smooth the surface. Spoon dollops of the raspberry swirl evenly over the batter. Using a skewer or knife, gently swirl the raspberry compote through the batter to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into squares. Enjoy as a decadent dessert or snack.
Notes
- Use room temperature eggs for better mixing and a smoother batter.
- Good quality chocolate chips make a significant difference in flavor and texture.
- You can substitute fresh raspberries with frozen raspberries if fresh are unavailable; thaw and drain excess liquid before use.
- Be careful not to overbake the brownies to keep them fudgy and moist.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: raspberry swirl brownies, chocolate brownies, decadent dessert, homemade brownies, raspberry dessert