These Chocolate Raspberry Brownies have THREE kinds of chocolate and sweet-tart raspberries. They are the embodiment of sweet decadence in the form of a super fudgy brownie.
Raspberry and chocolate is a delicious flavor combination, that's for sure. And a small (admittedly irrational) part of me likes to pretend that the addition of fruit to a baked good makes it somewhat healthy.
Bottom line: These brownies are fudgy AF. Like, you better eat these with a fork. The chocolate chips add some texture, and the raspberries add a pop of sweet and tart flavor.
I found this recipe on the blog Clarks Condensed, and couldn't help but make them ASAP.
✨ Recipe
Triple Chocolate Raspberry Brownies
These Chocolate Raspberry Brownies have THREE kinds of chocolate and sweet-tart raspberries. They are the embodiment of sweet decadence in the form of a super fudgy brownie.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 16 tablespoon unsalted butter melted and cooled slightly
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ¼ cup frozen raspberries divided
- ¾ cup semi-sweet chocolate chips divided
- ¾ cup white chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with foil or parchment paper, spray with cooking spray, and set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In another medium-sized bowl, whisk the melted butter, sugar, and vanilla extract together. Add the eggs, one at a time, whisking until each egg is well combined before adding another.
- Switch to a spatula, and in a couple of additions, add the dry ingredients to the wet. Once things are just combined, add 1 cup of frozen raspberries and ½ cup each of both kinds of chocolate chips. Stir until they are well distributed.
- Spread the brownie batter in an even layer into the bottom of the prepared baking pan. Sprinkle the remaining ¼ cups of berries and chocolate chips on top.
- Bake for 28-33 minutes, or until a toothpick, when inserted into the center, comes out clean.
- Allow the brownies to cool completely before slicing.
Nutrition
Serving: 1Calories: 297kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 63mgSodium: 81mgFiber: 2gSugar: 28g
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
Tried this recipe?Let us know how it was!
Fee
How long does this brownie keep? Is it good in the fridge for a few days or is it better eaten straight away?
ANerdCooks
I'd say they're best eaten straight away. But I kept them at room temperature for a few days with no ill effects. They didn't last any longer than that =)
ANerdCooks
Hi Bernie! Thank you!! So, according to http://www.traditionaloven.com/conversions_of_measures/butter_converter.html, 1 stick of butter (8 tablespoons) = 113.4 grams of butter.