Description
Decadent fudgy brownies swirled with tangy raspberry sauce – a perfect sweet treat!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 6 ounces fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Mix well.
- Stir in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and mix until just combined. Do not overmix.
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the raspberry sauce aside.
- Pour the brownie batter into the prepared baking pan.
- Drop spoonfuls of the raspberry sauce over the brownie batter.
- Use a knife or skewer to swirl the raspberry sauce into the brownie batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Tip: For a richer flavor, use Dutch-processed cocoa powder.
- Variation: Add chocolate chips or chopped nuts to the brownie batter.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: raspberry brownies, swirl brownies, chocolate brownies, dessert recipe, easy brownies
