Fudgy Raspberry Brownies
Bursting with juicy sweet raspberries in every bite, this rich and fudgy raspberry brownies are da BOMB! So good it’s dangerous! And everything comes together in ONE bowl.
Ever since my husband planted raspberry bush couple of years ago, we’ve been getting sooo many raspberries every summer!! Every year, the plant gets bigger and bigger, producing more and more berries.
I love making homemade raspberry jelly with all those berries. July is definitely a month of raspberries. Last year, I shared a few raspberry recipes: this lemon raspberry no-bake cheesecake and this stunning chocolate roll cake with raspberry mousse filling. I also shared this fudgy raspberry brownies.
Oh my gosh, you guys, these brownies are dangerous!!!
The BEST brownies yet. If you love fudgy brownies that is.
You’ll love the burst of fresh raspberries and sweet raspberry jelly in every bite with rich and fudgy brownies!
I knew chocolate and raspberries are great together, but I was still shocked when I had my first bite. Incredibly addicting and oh-so-indulgent, it’s worth every single calorie! And I know it’s probably loaded with bunch!
Give it a try ASAP!
Fudgy Raspberry Brownies
Bursting with juicy sweet raspberries in every bite , this rich and fudgy raspberry brownies are da BOMB! So good it’s dangerous!
Yield: 16 squares
- 4oz (120gr) bitter-sweet chocolate, broken into pieces
- ½ cup (115gr) unsalted butter
- 3/4 cup (150gr) sugar
- 2 large eggs, at room temperature
- 2 teaspoon pure vanilla extract
- 2/3 cup (85gr) all-purpose flour
- 1 teaspoon instant espresso powder*
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (85gr) fresh raspberries, cut in half
- ¼ cup (85gr) raspberry jelly
- Preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with parchment paper.
- In a medium microwave-safe bowl, combine chocolate and butter and microwave for 1 minute at 50% power. Stir and microwave again for another minute at 50% power. And continue until the chocolate is completely melted in 30 second intervals.
- Stir in the sugar.
- Add the eggs and vanilla extract and mix until well combined.
- Add the flour, espresso powder, baking powder and salt. Mix just until combined. (Be careful not to over mix the batter, or the brownies will get dry and dense.)
- Pour the batter into the prepared baking dish.
- Drop spoonfuls of raspberry jelly into the batter and swirl it in.
- Randomly drop handful of raspberries.
- Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes.
- Cool completely on wire rack before removing from the pan.
*Instand espresso powder is optional. If you don’t have it, skip it. It enhances the chocolate flavor without adding coffee flavor.
Yield: 16 squares, Serving Size: 1 square
- Amount Per Serving:
- Calories: 181 Calories
- Total Fat: 9.3g
- Cholesterol: 38.9mg
- Sodium: 49.9mg
- Carbohydrates: 22.4g
- Sugar: 14.7g
- Protein: 2.2g
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