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Decadent Fudgy Chocolate Raspberry Brownies: Easy Homemade Recipe

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These decadent fudgy chocolate raspberry brownies have a crackly top, a fudgy middle, and little pockets of jammy raspberry that burst when you bite into them. They’re the kind of dessert that feels both special and approachable, made with simple ingredients in one bowl.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 cup (65g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 1 cup (about 140g) fresh or frozen raspberries (if frozen, do not thaw)
  • 1 tablespoon granulated sugar (optional, for macerating berries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper with butter or nonstick spray.
  2. In a medium microwave-safe bowl, melt the 1/2 cup of butter in 30-second bursts. Stir after each interval until completely melted. Let it cool for 2-3 minutes.
  3. Add the 1 cup of granulated sugar to the melted butter. Whisk vigorously for about a minute until the mixture looks smooth and slightly glossy.
  4. Crack both eggs into the bowl, then add the teaspoon of vanilla. Whisk until the batter is thick, shiny, and well-combined, about 30 seconds.
  5. Pour in the 2 tablespoons of vegetable oil and whisk again until fully incorporated.
  6. In a separate small bowl, whisk together the 1/2 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder.
  7. Add the dry mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  8. In a small bowl, toss the raspberries with the 1 tablespoon of sugar (if using). If using frozen berries, toss them with 1 tablespoon of flour instead.
  9. Gently fold the raspberries into the batter using as few strokes as possible.
  10. Scrape the batter into the prepared pan and spread it into an even layer.
  11. Bake for 30-35 minutes, until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs attached. Start checking at 28 minutes.
  12. Set the pan on a wire rack and let the brownies cool for at least 20 minutes in the pan. Then lift them out using the parchment paper overhang and cool completely on the rack before slicing.

Notes

Don’t overbake. Fudgy brownies should look slightly underdone in the center when pulled out. Use room temperature eggs to prevent the butter from seizing. Fold raspberries gently to avoid breaking them. Let brownies cool completely before slicing for clean edges. For the cleanest slices, refrigerate for 20 minutes before cutting. These brownies taste even better the next day as flavors meld.

Nutrition

Keywords: fudgy brownies, chocolate raspberry brownies, homemade brownies, easy brownie recipe, raspberry dessert, one bowl brownies

Find it online: https://emacrave.com/decadent-fudgy-chocolate-raspberry-brownies-easy-homemade-recipe/