Raspberry Brownies (Printable Version)

Dense chocolate brownies with a fresh raspberry twist that brightens the rich cocoa flavor.

# Ingredients You'll Need:

→ Base Brownie

01 - 4 big eggs
02 - 227 grams butter without salt, melted
03 - 100 grams cocoa powder, no sugar
04 - 1 teaspoon vanilla
05 - 400 grams white sugar
06 - 125 grams all-purpose flour
07 - Half a teaspoon salt
08 - Half a teaspoon baking powder

→ Raspberry Mix

09 - 1 tablespoon lemon juice
10 - 170 grams fresh raspberries
11 - 2 tablespoons white sugar

# Detailed Preparation Steps:

01 - Heat your oven to 175°C. Grease a 23 by 33 cm pan and cover it with parchment.
02 - Gently melt the butter, then take it off the heat. Stir the sugar in until it's mixed well.
03 - Add eggs one by one, mixing well after each. Then pour in vanilla and stir.
04 - In a different bowl, mix the flour, cocoa, salt, and baking powder until combined.
05 - Slowly fold the dry mix into the wet one. Don’t mix too much, just till they come together.
06 - Blend raspberries with sugar and lemon juice till smooth. Push through a fine sieve to get rid of seeds.
07 - Pour the batter in the pan evenly. Drop raspberry mix on top and swirl with a knife or toothpick.
08 - Bake for 30 to 35 minutes. It's ready when edges are firm and a toothpick comes out with some moist crumbs.
09 - Let it cool fully in the pan before slicing into squares and digging in.

# Helpful Tips:

01 - For gooey brownies, take them out a bit earlier. Bake longer if you want more cakey ones.
02 - Frozen raspberries work fine if you don’t have fresh ones. Just thaw them first.
03 - Drizzling some white chocolate on top makes it taste fancy and look nice.

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