Raspberry Brownies Recipe

Swirled with fresh raspberries, these rich and decadent Raspberry Brownies are a chocolate lover’s dream. And they are perfect for anniversaries or Valentine’s Day with their lovely heart shape.

Perks and Highlights of the Best Raspberry Brownies

Cuisine Inspiration: Comfort Dessert with a Berry Twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian Indulgence
Key Flavor: The berry-licious zing of raspberries meets the deep romance of chocolate
Skill Level: Easy peasy for baking newbies and pros alike

Sweet Highlights:

Perk 1: Berry Swirled – This isn’t your average brownie; it’s a berry-swirled masterpiece, turning the chocolate canvas into a work of art.

Perk 2: Texture – The gooey richness of brownie meets the fresh pop of raspberries

Perk 3: Stash or Share – These treats are perfect for sharing with loved ones or stashing away for that late-night chocolate calling.

Key Ingredients

There are very few ingredients in this recipe so each one is super important. Here are a few you should really pay attention to:

Flour

These brownies are wonderfully light in texture. White Lily Wheat Flour is a great substitute for any recipes calling for all purpose flour. Whenever I use White Lily, my baked goods turn out perfectly each and every time. The quality truly speaks for itself.

Raspberries

Raspberries are naturally a bit tart and quite sweet. Their addition creates an unbelievable layer of freshness to these brownies.

You can use fresh or frozen raspberries, just don’t defrost first if using frozen. Use leftover raspberries as a beautiful garnish!

Lime Juice

I know lime juice seems a bit out of place but I promise it works magic. Just a tablespoon is the perfect amount to boost the tartness of the raspberries. It also helps to preserve the fresh raspberries and prevent them from oxidizing and losing flavor.

How to Make Raspberry Brownies

• Blend: Start with a raspberry blast by blending fresh berries into a puree.
• Prep: Get that oven hot at 350°F and line your 8×8 pan with parchment paper.
• Whisk: On medium heat, marry butter, sugars, cocoa, and salt in a pot until they’re one smooth mixture.
• Separate: Gently whisk in eggs one at a time to avoid scrambled surprises, then mix in the vanilla.
• Flour: Off the heat, fold in flour until you’ve got a silky-smooth batter.
• Swirl: Lay down your brownie batter, then top with dollops of raspberry puree, swirling patterns.
• Bake : Give it 30 minutes in the oven – but watch it like a hawk! A clean toothpick means done, overdone is no fun ha!
• Cool: Cool then get cute with a heart-shaped cookie cutter for brownies that’ll steal hearts.

Brownie Tips

For many of us, our brownie baking careers started with boxes of Duncan Hines or Betty Crocker. To ensure a good batch of homemade goodness, I’ve got a few pointers for ya.

Use a Metal Baking Pan

I find that metal baking pans work best for brownie baking. Glass or ceramic pans are much thicker and therefore make for a longer baking time.

Don’t Overbake

There’s nothing worse than a dry brownie. When doing the toothpick test, there should be visible moist crumbs. Even if you suspect your brownies are undercooked, pull them out anyway. Your brownies will continue to cook in the pan from residual heat.

How to Store

To keep your Raspberry Brownies fresh, add them into an airtight container and tuck them into the fridge, where they’ll stay or up to a week. They also last for 3 months even you freeze them individually.

Can I Double the Recipe?

Absolutely! You can easily double your ingredients and bake in a 9×13 baking pan for about 35-45 minutes. Just be sure to do the toothpick test every few minutes after the 35 minute mark!

Other Amazing Valentine’s Day Recipes to Try

• Strawberry Shortcake Tiramisu
• Chocolate Martini
• Raspberry Chocolate Cake
• Strawberry Pound Cake
• Raspberry Gooey Butter Cookies

Heart Shaped Raspberry Brownies Recipe

This is the ultimate Valentine’s Day treat that truly says I love you. The best part is it is perfectly easy to make and stunningly gorgeous to look at.

5 from 1 vote

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 brownies

Ingredients

• ▢ 1 cup fresh raspberries
• ▢ 1 tablespoon fresh lime juice
• ▢ 10 tablespoons unsalted butter room temperature
• ▢ 1 cup granulated sugar
• ▢ ¼ cup brown sugar packed
• ▢ ¾ cup unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ ½ cup all purpose flour

US Customary – Metric

Instructions

• Add raspberries and fresh juice to my food processor and blend until smooth puree develops. Set aside.
• Preheat oven to 350 degrees and prepare 8×8 sized baking pan with parchment paper and non-stick spray.
• In a medium sized pot over medium heat, add butter, both sugars, cocoa powder and salt and whisk together over the heat until it becomes nice and smooth (about 2-3 minutes).
• Next turn down heat and carefully add eggs, one at a time, constantly stirring as you add them so they don’t scramble then add vanilla extract.
• Lastly remove pot from heat and whisk in flour until well incorporating. The batter will be nice, silky and dark chocolate in color.
• Add batter to prepared baking pan then dollop raspberry puree over brownie batter. Using a skewer or knife, swirl the top of the batter into a decorative pattern.
• Bake for 30 minutes or until toothpick inserted into the center comes out just barely clean. Don’t overbake.
• Allow brownies to cool then use a heart shaped cookie cutter to cut out brownies then serve.

Notes

You can use fresh or frozen raspberries, just don’t defrost first if using frozen. Use leftover raspberries as a beautiful garnish!

To Store

To keep your Raspberry Brownies fresh, add them into an airtight container and tuck them into the fridge, where they’ll stay or up to a week. They also last for 3 months even you freeze them individually.

Nutrition

Calories: 325kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 169mg | Potassium: 180mg | Fiber: 3g | Sugar: 32g | Vitamin A: 505IU | Vitamin C: 4.5mg | Calcium: 31mg | Iron: 1.9mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email