Raspberry Swirl Brownies (Print Version)
# Ingredients:
→ Brownies Layer
01 -
1 cup all-purpose flour
02 -
3 large eggs
03 -
1 cup unsalted butter
04 -
1 ¼ cups white sugar
05 -
1 cup chocolate chips
06 -
2 tsp vanilla extract
07 -
½ tsp salt
08 -
¾ cup cocoa powder
→ Raspberry Sauce
09 -
1 tsp freshly squeezed lemon juice
10 -
2 tbsp sugar
11 -
1 cup ripe raspberries
# Instructions:
01 -
Set your oven to 350°F and get a 9x9-inch pan ready with parchment paper lining.
02 -
In a pan over medium heat, cook raspberries, sugar, and lemon juice for 5 minutes, stirring now and then. If you don’t like seeds, strain them out.
03 -
Melt butter in a small saucepan. Take it off the heat and stir in cocoa, sugar, and a bit of salt.
04 -
Drop in some vanilla and the eggs, adding one at a time while mixing until smooth.
05 -
Gently fold in the flour without overmixing, then toss in the chocolate chips.
06 -
Pour the brownie batter into the pan. Add spoonfuls of the raspberry mixture on top, then use a knife to swirl it all around for a marbled look.
07 -
Bake for 25-30 minutes. The edges should look done, but the center will still be gooey. Let it cool completely before you cut into it.
# Notes:
01 -
The chocolate richness pairs wonderfully with the tangy raspberry swirls.
02 -
For really clean slices, pop the brownies into the fridge for an hour before cutting.