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!
Oh my gosh, you guys, these brownies are dangerous!!!
And yes, I’m still high on raspberries! Hope you didn’t miss any of my raspberry desserts this season. If you’re not sure what I’m talking about, here’re one, two, and three raspberry recipes that you should be trying right now. Before all things pumpkin hits!
As you can tell, I’m not ready to let go of summer. But it won’t be long until we’ll be high on pumpkin everything!
Back to the brownies… These are the best brownies yet. I love the burst of fresh raspberries and sweet raspberry jelly in practically 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 good, it’s worth every single calorie! And I know it’s probably loaded with bunch!
Give it a try ASAP! And here’s a quick video to show you how to make these beauties.
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.
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