Description
Make delicious raspberry swirl brownies from scratch.
Ingredients
Scale
- ½ cup butter
- 225 grams semi sweet chocolate chips, about 1½ cups
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla
- ½ cup flour
- ½ tsp salt
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ½ cup frozen or fresh raspberries
- ½ cup sugar
- Small splash of water
Instructions
- Line an 8 inch baking pan with parchment or foil and coat it lightly with cooking spray.
- Make the raspberry sauce by combining the berries, sugar and small amount of water in a sauce pan. Stir until combined and saucy then mash the raspberries with a spoon or use an immersion blender. Bring the sauce to a boil for a few minutes then turn the heat off. Strain the seeds and set aside.
- Preheat the oven to 350 degrees.
- In a larger sauce pan, melt the butter and chocolate chips over low heat until completely smooth. Turn the heat off and set aside to cool, place in the fridge to speed this up.
- Whisk the eggs with the sugar and vanilla in a bowl.
- Slowly incorporate the eggs with the cooled chocolate mixture. Tempering the eggs to avoid scrambled bits.
- Add the flour, salt, baking powder and baking soda and stir to combine.
- Pour the batter into the prepared baking dish.
- Spoon small amounts of the raspberry sauce over the top and lightly swirl with a knife.
- Bake for 30 minutes.
- Cool completely before slicing.
Notes
- Cool completely before slicing for best results.
Nutrition
- Serving Size: 1 brownie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown