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Raspberry Swirl Brownies

Decadent Raspberry Swirl Brownies for a Sweet Delight

Indulge in these Raspberry Swirl Brownies – a perfect blend of rich chocolate and tart raspberry for a delightful treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter You can use salted butter if unsalted isn’t available.
  • 2 cups Granulated Sugar Consider using brown sugar for added moisture.
  • 1 cup All-Purpose Flour Avoid using too much flour to maintain fudginess.
  • ¾ cup Unsweetened Cocoa Powder Dutch-processed cocoa can be used for a smoother taste.
  • 4 large Eggs Room temperature eggs incorporate better into the batter.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is recommended for the best flavor.
  • ½ teaspoon Salt Avoid omitting for optimal taste.
  • ½ teaspoon Baking Powder Keep the amount minimal to retain the dense texture.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Frozen raspberries can be used if thawed and drained of excess liquid.
  • 2 tablespoons Additional Sugar Adjust sugar based on the tartness of the raspberries.
  • Lemon Juice Enhances flavor while maintaining a good consistency.

Equipment

  • Medium saucepan
  • Whisk
  • Blender
  • 9x13-inch baking pan
  • Spatula
  • Fine-mesh sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with parchment paper.
  2. Melt 1 cup of unsalted butter in a saucepan over low heat, then stir in 2 cups of granulated sugar until smooth.
  3. Incorporate 4 large eggs one at a time, mixing well after each. Add 2 teaspoons of vanilla extract.
  4. In a separate bowl, whisk together 1 cup of all-purpose flour, ¾ cup of cocoa powder, ½ teaspoon of salt, and ½ teaspoon of baking powder.
  5. Fold the dry ingredients into the wet mixture until just combined while avoiding overmixing.
  6. Blend 1 cup of fresh raspberries with 2 tablespoons sugar and a splash of lemon juice until smooth, then strain.
  7. Spread the brownie batter into the prepared pan, then drop spoonfuls of raspberry puree and swirl with a knife.
  8. Bake for 30-35 minutes, checking for doneness with a toothpick.
  9. Cool the brownies for 15 minutes in the pan, then lift out and cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Serve warm with a scoop of ice cream for an elegant touch.

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