Introduction

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a vibrant raspberry swirl for a perfect balance of sweetness and tartness. The raspberry sauce adds a fresh fruity twist that brightens up the classic brownie experience. Ideal for a special treat or dessert to impress friends and family.

A square piece of rich chocolate brownie sits centered on a white plate, showing three distinct layers: the top layer is cracked and slightly crisp with a marble swirl pattern combining dark brown chocolate with lighter cream-colored swirls, the middle layer has chunks of bright red cherries visible beneath the swirls, and the bottom layer is dense, dark, and moist chocolate cake. The edges of the brownie are firm and slightly crumbly. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
A small amount of water

Instructions

Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
Step 2: In a saucepan, combine raspberries, 1/2 cup 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 blend for a smoother sauce. Bring to a boil for a few minutes, then remove from heat. Strain to remove seeds and set the sauce aside.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: In another saucepan, melt the butter and chocolate chips over low heat until smooth. Turn off the heat and allow to cool; you may refrigerate briefly to speed this up.
Step 5: In a bowl, whisk eggs, 1 cup sugar, and vanilla extract until combined. Slowly add this mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
Step 6: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir until smooth. Pour the batter evenly into the prepared pan. Dollop spoonfuls of raspberry sauce on top and use a knife to gently swirl it into a marbled pattern.
Step 7: Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool before removing from the pan and slicing.

Tips & Variations

Use frozen raspberries if fresh are unavailable; thaw them slightly before making the sauce.
For a richer raspberry flavor, add a teaspoon of lemon juice to the sauce while cooking.
Try substituting semi-sweet chocolate chips with dark or milk chocolate to adjust sweetness.
To add texture, sprinkle chopped nuts over the batter before swirling the raspberry sauce.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm briefly in the microwave to bring back softness.

How to Serve

Three square chocolate brownies sit on a white plate on a white marbled surface. Each brownie has a cracked, slightly crispy top layer with a dark, rich chocolate color. On the top of each brownie, there is a swirl of shiny red raspberry jam in the center, creating a colorful contrast against the dark chocolate. Thin streaks of chocolate drizzle decorate the surface of the brownies, adding texture and extra richness. In the background, there is a jar filled with dark red jam and a stack of white plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Thaw them slightly before cooking to help release their juices and create a smooth sauce.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. They’re done when it comes out with just a few moist crumbs attached, not wet batter.