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Raspberry Swirl Brownies

Raspberry Swirl Brownies that Will Melt in Your Mouth

Delicious Raspberry Swirl Brownies that blend rich chocolate and tangy raspberry flavors for a mouthwatering treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsalted Butter Provides a luscious mouthfeel; essential for a rich, fudgy texture.
  • 2 cups Granulated Sugar Sweetens the brownies and helps create a tender crumb.
  • 1 cup All-Purpose Flour Provides structure without adding weight.
  • 1 cup Unsweetened Cocoa Powder Delivers intense chocolate flavor.
  • 4 large Eggs Bind all ingredients and contribute to the fudgy texture.
  • 1 teaspoon Vanilla Extract Enhances the flavors of chocolate and raspberry.
  • 0.5 teaspoon Salt Balances sweetness and enhances chocolate flavor.
  • 1 teaspoon Baking Powder Provides slight lift to brownies.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Adds tangy flavor and vibrant color.
  • 2 tablespoons Lemon Juice Brightens the raspberry flavor in the puree.

Equipment

  • 9x13 inch baking pan
  • medium saucepan
  • blender
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Raspberry Swirl Brownies
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch pan by greasing it and lining with parchment paper.
  2. Melt 1 cup of unsalted butter in a saucepan over low heat and stir in 2 cups of granulated sugar until smooth.
  3. Once cooled slightly, add 4 large eggs one at a time, stirring well after each, then mix in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 1 cup of flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  5. Gradually fold the dry mixture into the butter and egg mixture until just combined.
  6. For the raspberry swirl, blend together 1 cup of raspberries, 2 tablespoons of sugar, and the juice of 1 lemon until smooth.
  7. Spread the brownie batter in the prepared pan, drop spoonfuls of raspberry puree on top, and swirl gently.
  8. Bake in the preheated oven for 30-35 minutes until edges are set and a toothpick comes out with moist crumbs.
  9. Cool completely in the pan on a wire rack, then lift out using the parchment and slice into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

These brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

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