Description
Delightful raspberry brownies that perfectly blend rich chocolate flavor with the tartness of fresh raspberries.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, combine cocoa powder, granulated sugar, brown sugar, and melted butter until no dry lumps remain.
- Add the eggs and vanilla extract; stir until well combined and glossy.
- Gradually add flour and salt; mix until just incorporated. Fold in fresh raspberries.
- Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares.
Notes
Serve warm with vanilla ice cream, whipped cream, or chocolate sauce. Store in an airtight container for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 20g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg