Rich brownies with a gooey chocolate center and a swirl of raspberry on top. Enjoy these Raspberry Brownies with your Valentine!
Whenever I’m feeling down about the world , I think about the smell of butter and chocolate melting together, and my hope is restored. My need to fill my house with this heavenly smell compelled me to make brownies. Combine that with my obsession with adding raspberries to all my desserts, and you get Raspberry Brownies. Ta-da!
Like my S’more Brownies, these raspberry brownies have equal parts chocolate to butter, giving them a soft center. Do not proceed if you’re looking for dry, cakey brownies! These are rich, fudgey, and have just the right amount of sweetness.
I don’t know if my raspberry lemon cake, my raspberry chocolate cake, or my raspberry cake filling tipped you off, but I love raspberries. I recently had a chocolate soufflé with a decadent raspberry sauce. It was a near religious experience. I’ve been craving that chocolate-raspberry combo even since. The swirl of sweet puree on top of these raspberry brownies goes so well with the rich batter below.
Since Valentine’s Day is only a few days away, I dug through my cookie cutter collection to find my heart-shaped cutters. I forgot that they’re the size of an elephant heart. At first, I thought no one would eat a brownie this giant. Then I thought, everyone should eat a brownie this giant! It’s (almost) Valentine’s Day. Treat yourself!
- 12 oz. semi-sweet chocolate, chopped
- 1 1/2 cup unsalted butter, cubed
- 1 1/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. salt
- 1 cup fresh raspberries
- 1 Tbs. lemon juice
- 1 1/2 cup sugar
- 5 eggs, room temperature
- 1 tsp. vanilla extract
- In a large bowl, combine semi-sweet chocolate and butter. Place over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted and homogenous.
- While the chocolate and butter melt, preheat oven to 350°F. Coat a 9x13” pan with non-stick spray. Set aside. Whisk together flour, cocoa powder, and salt in a medium bowl. Set aside. Puree fresh raspberries. Stir in lemon juice. Set aside.
- Add sugar to melted chocolate mixture. Remove from heat and allow to cool for 5 minutes.
- Whisk in eggs one at a time. Add vanilla.
- Add in flour mixture. Fold until just combined.
- Pour in an even layer into the prepared pan. Pour pureed raspberries overtop. Swirl into brownie batter with a butter knife.
- Bake for 35-40 minutes or until the top no longer looks wet.