Best Ever Chocolate-Raspberry Brownies
Best Ever Chocolate Raspberry Brownies-These chocolate raspberry brownies are an easy one bowl brownie recipe made with flour, cocoa powder, chocolate chips, and fresh raspberries.
Calories: 3972kcal
Ingredients
- 1 ½ cups dark or milk chocolate chips
- 1 ¼ cup margarine or salted butter
- 1½ cups light brown sugar
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 2 cups raspberries
Instructions
- Heat oven to 350F. Line a 8 x 12-inch baking tray (I used a 9 x 9-inch) with parchment paper. Spray with baking spray.
- Melt chocolate: Add the chocolate, margarine (or butter ) and sugar in a medium sized sauce pan and gently melt on medium low heat. Using a wooden spoon, keep stirring the chocolate mixture while it's melting. Lower heat if it seems to be too hot. Remove from the heat and let it cool down a few minutes.
- You could use the same sauce pan (once it's cooled down for a few minutes), or add this chocolate mixture to a medium sized bowl.
- Add eggs: Add in the eggs, one at a time, stirring after each addition into the chocolate mixture.
- Add in the flour: Sift the flour and cocoa, over melted chocolate mixture and stir until combined well. Or add the ingredients directly to the melted chocolate mixture (I've done it both ways with same results).
- Add raspberries: Gently fold in a little more than half the raspberries. With a spatula, scrape out the batter into the prepared baking tray. Scatter on the remaining raspberries.
- Bake the brownies: Bake on the middle middle rack for 30 mins or, if you prefer a firmer texture, for 10 minutes more (I baked mine about 40 minutes in a 9 x 9-inch pan). Cool before slicing into squares.
Nutrition
Calories: 3972kcal | Carbohydrates: 475g | Protein: 27g | Fat: 237g | Saturated Fat: 51g | Polyunsaturated Fat: 61g | Monounsaturated Fat: 114g | Sodium: 2782mg | Potassium: 1708mg | Fiber: 35g | Sugar: 332g | Vitamin A: 10229IU | Vitamin C: 63mg | Calcium: 493mg | Iron: 16mg