Decadent Raspberry Swirl Brownies Recipe

Introduction

Decadent Raspberry Swirl Brownies combine rich, chocolatey goodness with a bright, tangy raspberry sauce. This dessert is perfect for those who love a balance of sweet and tart in their brownies. With a luscious swirl of fresh raspberry sauce, every bite is a delightful treat.

Ingredients

• 1/2 cup butter
• 1 1/2 cups semi-sweet chocolate chips (225 grams)
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 cup raspberries, fresh or frozen
• 1/2 cup sugar (for raspberry sauce)
• A small amount of water

Instructions

1. Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving overhang for easy removal. Lightly coat with cooking spray to prevent sticking.
2. Step 2: In a saucepan, combine raspberries, 1/2 cup sugar, and a small splash of water. Stir over medium heat until sugar dissolves and mixture becomes saucy. Mash the raspberries with a spoon or blend for a smoother sauce. Boil for a few minutes, then turn off the heat. Strain to remove seeds and set aside.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: In a larger saucepan, melt butter and chocolate chips over low heat until smooth. Remove from heat and let cool. Refrigerate briefly to speed cooling if desired.
5. Step 5: In a separate bowl, whisk eggs with 1 cup sugar and vanilla extract until well combined. Gradually add this egg mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
6. Step 6: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir until smooth. Pour batter into the prepared pan and spread evenly. Spoon raspberry sauce over the top and gently swirl with a knife to create a marbled effect.
7. Step 7: Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips & Variations

• Use frozen raspberries if fresh aren’t available; just thaw before making the sauce.
• For extra texture, fold in chopped nuts like pecans or walnuts before baking.
• Try substituting semi-sweet chocolate chips with dark chocolate for a richer flavor.
• Let the brownies cool completely before slicing to keep the swirls defined.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 2 months. Reheat gently in the microwave or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Thaw them before cooking and proceed with the sauce as usual.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. This ensures fudgy, not dry, brownies.

Decadent Raspberry Swirl Brownies Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

Decadent Raspberry Swirl Brownies combine rich, silky chocolate with a vibrant raspberry sauce, creating irresistible marbled brownies that balance sweet and tart flavors in every bite.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 1/2 cup butter
• 1 1/2 cups semi-sweet chocolate chips (225 grams)
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder

Raspberry Sauce

• 1/2 cup raspberries, fresh or frozen
• 1/2 cup sugar
• A small amount of water (about 1-2 tablespoons)

Instructions

1. Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
2. Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and a small splash of water. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries with a spoon or use an immersion blender for a smoother texture. Bring to a boil for a few minutes, then turn off the heat. Strain to remove seeds and set aside the smooth sauce.
3. Preheat the Oven: Preheat your oven to 350°F (175°C) to be ready for baking.
4. Prepare the Chocolate Mixture: Melt the butter and chocolate chips together in a saucepan over low heat until silky smooth. Turn off heat and let cool, placing in the fridge if needed to speed up cooling.
5. Mix Ingredients: In a separate bowl, whisk eggs, sugar, and vanilla extract until well combined. Slowly add the egg mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
6. Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir until fully combined and smooth. Pour batter into the prepared pan, spreading evenly. Spoon raspberry sauce on top and gently swirl with a knife to create a marbled effect.
7. Bake the Brownies: Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool before slicing and serving.

Notes

• Use fresh or frozen raspberries for the sauce; if using frozen, thaw before cooking.
• Straining the raspberry sauce ensures a smooth texture without seeds.
• Tempering the eggs by slowly mixing them into the cooled chocolate helps prevent scrambling and maintains a silky batter.
• You can refrigerate the batter for 10-15 minutes before baking if you want a denser brownie texture.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: raspberry brownies, chocolate brownies, swirl brownies, raspberry sauce, chocolate dessert, homemade brownies, marbled brownies