Fudgy Raspberry Chocolate Brownies Recipe
Best Fudgy Raspberry Chocolate Brownies Recipe-These chocolate raspberry brownies are an easy one bowl brownie recipe made with flour, cocoa powder, chocolate chips, and fresh raspberries.
Servings: 16 brownies
Calories: 248kcal
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.
Notes
- Proper Preparation of Ingredients: Ensure your ingredients, particularly butter (or margarine) and eggs, are at room temperature before starting. This helps with even mixing and better texture.
- Melting Chocolate Mixture: When melting your chocolate, butter, and sugar, use low heat to avoid burning the chocolate. Constant stirring is key to a smooth mixture. Allow it to cool slightly before adding eggs to prevent them from scrambling.
- Mixing Eggs: Add the eggs one at a time, mixing thoroughly after each addition. This ensures that the eggs are fully incorporated into the mixture, contributing to a smoother batter.
- Sifting Dry Ingredients: Sifting the flour and cocoa powder not only helps to remove any lumps but also aerates the ingredients, leading to a lighter texture in the brownies.
- Folding in Raspberries: Be gentle when folding in the raspberries to maintain their integrity. Crushing them could lead to too much moisture and potentially soggy brownies.
- Pan and Oven Accuracy: Double-check the size of your baking pan. A smaller or larger pan than suggested can affect the thickness and baking time of the brownies. Also, consider using an oven thermometer to ensure your oven is at the correct temperature.
- Testing for Doneness: Check the brownies a few minutes before the timer goes off to avoid overbaking. They are done when a toothpick inserted in the center comes out with a few moist crumbs attached. If it’s clean, they're overbaked; if there’s wet batter, they need more time.
- Cooling: Allow the brownies to cool in the pan on a wire rack to prevent them from continuing to cook from the residual heat of the pan. Cooling before cutting not only makes slicing easier but also improves the texture and flavor as they set.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 174mg | Potassium: 107mg | Fiber: 2g | Sugar: 21g | Vitamin A: 639IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg