Raspberry Brownie

5 from 12 votes

Raspberry Brownies are thick, rich, fudgy brownies stuffed with fresh raspberries and drizzled with a homemade tart raspberry sauce. Decadence has arrived in brownie form!

Prep Time5

Cook Time50

Sauce Cooling Time1

Total Time1 55

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 246kcal

Author: Tristin - Home Cooked Harvest

Ingredients

3/4 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
3 large eggs
3/4 cup cocoa powder
1 teaspoon vanilla extract
3/4 cup flour
1 cup raspberries fresh
2 ounces semi sweet chocolate bar cut into pieces or chocolate chips

Raspberry Sauce

1 tablespoon water
2 teaspoons cornstarch
3 cups raspberries fresh or frozen
1/4 cup granulated sugar
1 teaspoon lemon juice fresh
1/2 teaspoon vanilla extract

Instructions

Brownies

Preheat oven to 350°F. Line a 9x9 inch pan with parchment paper, ensuring two sides overhang.
In a large pot, melt the butter over medium heat. Pull it off the heat and with a wooden spoon stir in white sugar and brown sugar. Then add cocoa and mix well.
Add in one egg at a time, mixing after each addition. Add in vanilla extract.
Use 1-2 teaspoons of flour from the 3/4 cup of flour, sprinkle over the raspberries and coat as well as possible. This will help prevent them from sinking to the bottom of the batter. Set raspberries aside.
This next step is crucial for chewy brownies, add in the flour, but barely mix it in. Do not over-mix it, there can still be flour streaks because the raspberries still have to be mixed in.
Gently fold in raspberries, being careful because the berries are very delicate and you do not want to over-mix the batter. The flour should barely be fully incorporated.
Pour mixture into the prepared baking dish and sprinkle the chocolate chunks over the top. Bake for 38-48 minutes, until the brownies pull away from the edges slightly or use a digital thermometer to check temp. Baked goods are safe to eat when they reach 165° F and they firm up around 200°F. So use a digital thermometer and you can make them as chewy or as firm as you like them.
Let cool completely to room temperature for at least 30 minutes before cutting brownies.

Raspberry Sauce

In a small bowl, mix together the cornstarch and water.
In a small saucepan over medium heat, combine white sugar, cornstarch mixture, raspberries, and lemon juice. Smash and mix the mixture with a wooden spoon.
Bring up to a boil and keep boiling for 3 minutes. Make sure to stir periodically so that it doesn't burn.
Remove from heat and stir in vanilla extract.
If you want to remove the seeds from the sauce, press the mixture through a fine mesh strainer with the back of a spoon. Let the sauce cool completely before using. Let it come to room temperature for 20 minutes then put in the fridge for 20-30 minutes.
Serve brownies with raspberry sauce.

Notes

- Don't over bake. To make the best raspberry brownies, my #1 tip is to not over bake the brownies. You almost need to underbake them to get that gooey texture that you want your brownies to be, unless you like dry brownies. Baked goods are safe to eat when they reach 165° F and they firm up around 200°F. So use a digital thermometer and you can make them as chewy or as firm as you like them.

- Weigh flour. So that you don't add too much flour, it is best to use a kitchen scale to weigh out the flour.

- Let sauce cool. Before using the sauce, you will want to cool the sauce at room temperature or in the fridge. If you keep the seeds in the sauce, the cooled sauce will be pretty thick. If you strain the sauce is will stay pretty thin and will be great for drizzling. Store up to 1 week in the refrigerator.
- Brownies will last up to 1 week in the fridge in an airtight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition