Swirled with fresh raspberries and lots of love, these rich and decadent Raspberry Brownies are a chocolate lovers dream! These are the ultimate Valentine’s Day treat that truly says I love you especially with the wonderful heart shape!! If you love these brownies, try these Mississippi Mud Brownies, Salted Caramel Popcorn Brownies, Caramel Pretzel Brownies and One Bowl Brownies!
Perfectly Fudgey and Chocolatey Raspberry Brownies
If there is one thing I like about Valentine’s Day (in fact, this might be THE thing I like about Valentine’s Day), it’s the chocolate. I’m talking truffles, bon bons, macaroons and fondue galore. Since my very first Valentine’s Day, I’ve been spoiled with what seems like mountains of chocolatey treats.
Ya see, my first Valentine was my daddy, and he was the very best. He used to spoil me with teddy bears and gifts, and nothing has ever been quite the same. When you are your daddy’s princess like I am, it’s hard for anyone else to measure up.
So now that I’m married, I don’t put all of that pressure on the hubby. I mean, how could he ever compete? A romantic dinner and a little chocolate is enough for me to be satisfied.
THE BEST RASPBERRY BROWNIES
Now, when I’m talking about chocolate, I’m talking about something like these Heart Shaped Raspberry Brownies. This recipe makes for a batch of rich and intensely chocolate filled brownies. The addition of fresh raspberries is absolutely heavenly; they add brightness and acidity in all the right ways. I mean, what goes better with chocolate than berries?
The best part about this recipe is how simple it is. Not only can my husband make these brownies but he can whip ‘em up good. Proud wife over here!
BROWNIE BAKING 101
For many of us, our brownie baking careers started with boxes of Duncan Hines or Betty Crocker. All you needed was some oil and a couple eggs to produce fudgy goodness. I won’t knock a good box mix because let’s face it, it’s good stuff. But Valentine’s Day calls for something a little more heartfelt and homemade.
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.
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.
Slice and Store Properly
Line your pan with parchment paper or aluminum foil; leave an overhang so you can easily lift out the entire pan of brownies. Once slightly cooled, use a sharp knife to cut neat squares.
Brownies can be stored in an airtight container at room temperature for two days. If placed in the refrigerator, they will last 5 days.
HOW TO MAKE RASPBERRY BROWNIES
I absolutely love how this recipe makes a high quality dessert so easily accessible. And quality and chocolate are the only two things you really need in order to impress someone for Valentine’s Day. Trust me, I would know. Especially considering how hard it is to please me (blame my daddy for that).
There are very few ingredients in this recipe so each one is super important. Here are a few you should really pay attention to:
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 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!
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.
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!
Heart Shaped Raspberry Brownies Recipe
- 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
- Add raspberries and fresh juice to my food processor and blend until smooth puree develops. Set aside.
- Preheat oven to 350 degrees and prepare 8x8 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.