Description
Delight in these Decadent Raspberry Swirl Brownies, featuring rich, fudgy chocolate brownies with a vibrant, tangy raspberry swirl. The combination of intense semi-sweet chocolate and fresh raspberry sauce creates a perfect balance of sweet and tart, offering a luxurious treat ideal for any chocolate lover.
Ingredients
Scale
Brownie Batter
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (preferably Kerrygold)
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup all-purpose flour
- 3 eggs (room temperature)
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
Raspberry Swirl
- 1/2 cup granulated sugar
- Small amount of water (approximately 2 tablespoons)
- 1/2 cup raspberries (fresh or frozen)
Instructions
- Prepare the Raspberry Swirl: In a small saucepan, combine the 1/2 cup granulated sugar with a small amount of water (about 2 tablespoons). Heat over medium heat until the sugar dissolves completely to form a simple syrup. Add the 1/2 cup raspberries to the syrup and cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and mash the raspberries gently for a swirled texture. Set aside to cool.
- Melt Chocolate and Butter: In a heatproof bowl, combine the 1 1/2 cups semi-sweet chocolate chips and 1/2 cup unsalted butter. Melt gently using a double boiler or microwave in short bursts, stirring frequently until smooth and fully combined. Allow this mix to cool slightly.
- Mix Wet Ingredients: In a separate large bowl, whisk the 3 room-temperature eggs with 1 cup granulated sugar and 1 teaspoon vanilla extract until thick and pale, about 3-4 minutes, to incorporate air and improve texture.
- Combine Ingredients: Slowly add the melted chocolate and butter mixture into the egg mixture, folding gently until combined. Avoid over-mixing to keep the batter tender.
- Add Dry Ingredients: Sift together the 1/2 cup all-purpose flour, 1/8 teaspoon baking soda, 1/8 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Gradually fold the dry ingredients into the wet batter until just combined. The batter should be thick and fudgy.
- Assemble and Swirl: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly. Pour the brownie batter into the pan, spreading evenly. Spoon dollops of the raspberry mixture over the top of the batter. Using a knife or skewer, gently swirl the raspberry sauce through the batter to create a marbled pattern.
- Bake: Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Avoid overbaking to keep them fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This allows the raspberry swirl to set and flavors to meld beautifully. Enjoy your decadent raspberry swirl brownies as a luscious dessert or indulgent snack.
Notes
- Use room temperature eggs for the best emulsification and a smoother batter.
- High-quality semi-sweet chocolate chips elevate the flavor significantly.
- You can substitute fresh raspberries with frozen ones; just thaw before use.
- Be careful not to overbake to maintain fudgy texture.
- For a vegan version, substitute eggs with flax eggs and use dairy-free butter and chocolate.
Keywords: brownies, raspberry swirl, chocolate dessert, fudgy brownies, homemade brownies, raspberry sauce