Description
Delight in these rich and fudgy Raspberry Swirl Brownies, featuring a luscious chocolate base accented by a vibrant raspberry puree swirl. Perfect for a sweet treat that balances indulgence with a hint of fruity tartness, these brownies are easy to prepare and bake to perfection, making them a wonderful dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Raspberry Puree
- 6 oz fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper for easy removal of the brownies.
- Melt Butter and Mix Sugar: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in 2 cups of granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, stirring vigorously after each addition to ensure a smooth batter. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the brownies.
- Prepare Raspberry Puree: Blend the fresh raspberries with 2 tablespoons sugar and lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove seeds, creating a silky puree.
- Pour Batter into Pan: Transfer the brownie batter into the prepared baking pan and spread it evenly using a spatula.
- Add Raspberry Swirl: Drop spoonfuls of the raspberry puree over the batter. Use a knife or toothpick to gently swirl the puree into the batter, creating a decorative marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares and serving to ensure clean cuts and maintain the swirl design.
Notes
- Ensure not to overmix the batter to keep brownies tender and fudgy.
- Use fresh raspberries for the best flavor; however, frozen can be used if thawed and drained.
- Parchment paper lining prevents sticking and makes removal easier.
- Adjust baking time slightly if using different pan sizes to avoid under or overbaking.
- You can substitute unsweetened cocoa powder with Dutch-processed cocoa for a smoother, less acidic chocolate flavor.
