Introduction
These raspberry chocolate brownies are the perfect combination of rich chocolate and tart raspberries. They’re easy to make, and can be easily tailored to your own preferences.
Ingredients
-1/2 cup (120g) unsalted butter
-1 cup (200g) sugar
-2 eggs
-1/2 cup (60g) cocoa powder
-1/2 cup (60g) all-purpose flour
-1/4 teaspoon salt
-1 cup (100g) raspberries
Method
1. Preheat the oven to 350F (180C). Line an 8×8 inch baking pan with parchment paper.
2. In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the sugar until combined.
3. Beat in the eggs, one at a time, until fully incorporated.
4. Stir in the cocoa powder, flour, and salt until no streaks of flour remain. Gently fold in the raspberries.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool completely before cutting into squares.
Potential changes & improvements
-If you prefer a less chocolatey brownie, you can reduce the cocoa powder to 1/3 cup (40g).
-For a more intense raspberry flavor, you can increase the raspberries to 1 1/2 cups (150g).
-If you don’t have raspberries on hand, you can substitute with another fruit, like blueberries or blackberries.
What other food it works well with
These brownies are delicious on their own, but can also be served with ice cream, whipped cream, or a drizzle of chocolate sauce.
Common Mistakes
-Be careful not to overmix the batter, or the brownies will be tough.
-If using frozen raspberries, be sure to thaw and drain them before adding to the batter.
Nutritional Information
-Serving size: 1 brownie
-Calories: 190
-Fat: 9g
-Saturated fat: 5g
-Unsaturated fat: 3g
-Trans fat: 0g
-Carbohydrates: 27g
-Sugar: 18g
-Fiber: 2g
-Protein: 3g
-Cholesterol: 40mg
-Sodium: 70mg
Allergens
-Butter
-Eggs
-Flour
-Cocoa powder