Description
Delicious raspberry swirl brownies that combine rich chocolate and tart raspberries for a perfect treat.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Melt the butter in a saucepan over low heat. Remove from heat, stir in sugar, and allow to cool slightly.
- Beat in the eggs, one at a time, then stir in vanilla.
- Combine flour, cocoa powder, and salt in a separate bowl. Gradually stir into the butter mixture until well blended.
- Pour half of the batter into the prepared baking dish.
- Puree fresh raspberries with powdered sugar in a blender until smooth.
- Drop spoonfuls of the raspberry puree onto the brownie batter, then pour the remaining brownie batter on top. Use a knife to swirl the raspberry puree through the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Notes
Allow brownies to cool completely before slicing for neat squares. Experiment with chocolate chips or other berries for variations.