Description
Indulge in the rich, fudgy goodness of these brownies, featuring a delightful raspberry swirl for a perfect balance of flavors.
Ingredients
Scale
- 1 cup melted butter
- 2 cups sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 1/4 cup sugar (for raspberries)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine melted butter and sugar, stir until blended.
- Incorporate the eggs one by one, mixing thoroughly after each addition, then add the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, and salt, then gradually fold into the wet ingredients.
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice, cooking until the raspberries break down into a sauce (about 5 minutes).
- Pour brownie batter into the prepared pan, dropping dollops of raspberry sauce on top and swirling with a knife.
- Bake for 25-30 minutes; done when a toothpick comes out with a few moist crumbs.
- Cool completely before cutting into squares for serving.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg