Raspberry Chocolate Fudge Brownies (Printable Format)
Fudgy brownies with rich chocolate and bursts of tangy raspberries, perfect for dessert cravings.
# Needed Ingredients:
→ Main Ingredients
01 -
1/2 cup unsalted butter, cut into pieces
02 -
6 ounces semi-sweet chocolate, chopped
03 -
3/4 cup granulated sugar
04 -
1/4 cup light brown sugar
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
3/4 cup all-purpose flour
08 -
1/4 cup cocoa powder
09 -
1/4 teaspoon fine sea salt
10 -
1 to 1 1/2 cups raspberries, fresh or frozen
11 -
1/2 cup chocolate chips (optional)
# Preparation Steps:
01 -
Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the edges.
02 -
Combine unsalted butter and chopped semi-sweet chocolate in a heatproof bowl. Melt over a simmering water bath or in the microwave in short intervals, stirring until smooth and glossy. Allow to cool for 2 to 3 minutes.
03 -
Whisk granulated sugar and light brown sugar into the melted chocolate mixture until the surface appears shiny. Add eggs one at a time, whisking thoroughly after each addition to create a thick batter. Incorporate vanilla extract.
04 -
Sift all-purpose flour, cocoa powder, and fine sea salt directly into the bowl. Fold gently with a spatula until just combined with no visible dry streaks.
05 -
Gently fold in raspberries, keeping them frozen if using frozen fruit. Sprinkle chocolate chips over the batter if desired.
06 -
Spread the batter evenly into the prepared pan.
07 -
Bake in a preheated oven at 350°F for 25 to 32 minutes, until a toothpick inserted into the center emerges with a few moist crumbs attached.
08 -
Place the pan on a wire rack and let cool for at least 1 hour. Use the parchment overhang to lift the baked slab out and cut into portions with a warm knife for clean slices.
# Supplementary Details:
01 -
Do not overbake; brownies should remain moist and fudgy in the center.