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raspberry brownie recipe
- Total Time: 175 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This raspberry brownie recipe combines rich dark chocolate with tart raspberries, elevated by a delicate cardamom-rose ganache swirl. It’s a fudgy, sophisticated dessert that’s easy to make and perfect for family gatherings.
Ingredients
Scale
- 170g (1.5 sticks) unsalted butter, melted
- 200g (7 oz) dark chocolate (60-70% cocoa), chopped for batter
- 200g (1 cup) granulated sugar
- 100g (0.5 cup) light brown sugar, packed
- 3 large eggs, room temperature
- 10ml (2 tsp) vanilla extract
- 125g (1 cup) all-purpose flour
- 30g (0.25 cup) unsweetened cocoa powder
- 3g (0.5 tsp) fine sea salt
- 150g (1 cup) fresh or frozen raspberries
- 60ml (0.25 cup) heavy cream
- 75g (2.6 oz) dark chocolate (60-70% cocoa), chopped for ganache
- 2g (0.5 tsp) ground cardamom
- 2.5ml (0.5 tsp) rose water
- For garnish: 5g (1 tsp) unsweetened cocoa powder and 50g fresh raspberries
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out.
- Melt Chocolate Base: In a large heatproof bowl, combine the melted butter and 200g chopped dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Whisk Sugars and Eggs: Whisk both granulated sugar and brown sugar into the warm chocolate mixture until well combined. Add the three large eggs one at a time, whisking vigorously after each addition until the mixture is glossy. Stir in the vanilla extract.
- Combine Dry Ingredients and Raspberries: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gently add the dry ingredients to the wet mixture, folding with a spatula until just combined without overmixing. Gently fold in the 150g fresh or frozen raspberries.
- Prepare Ganache Swirl: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Remove from heat, then add the 75g chopped dark chocolate, ground cardamom, and rose water. Let sit undisturbed for 2 minutes to melt the chocolate, then whisk until smooth.
- Layer and Swirl Batter: Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the warm ganache over the batter. Carefully pour the remaining brownie batter over the ganache, then use a butter knife or skewer to gently swirl the ganache into the batter for ribbons and marbling.
- Bake Brownies: Bake for 30-35 minutes. A toothpick inserted into the center (avoiding the ganache swirl) should come out with moist crumbs attached, but not wet batter; the edges should be set, but the center slightly fudgy.
- Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before lifting out by the parchment paper overhang and slicing into 9-12 squares.
- Garnish Before Serving: Dust lightly with unsweetened cocoa powder and place a small cluster of fresh raspberries beside the brownie for color contrast and presentation.
Notes
To avoid a cakey texture, be careful not to overmix the flour. The ganache swirl works best if you don’t fully incorporate it into the batter; aim for marbling. Cooling completely for 2 hours before cutting ensures clean slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 408 kcal
- Sugar: 27g
- Sodium: 80mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 48mg