Are you a fan of rich, chocolatey brownies but looking for a twist on the classic? Look no further! Our Raspberry Brownies recipe combines the deep, decadent flavor of chocolate with the tart freshness of raspberries, creating a dessert that’s both luxurious and refreshing. Whether you’re planning a get-together, searching for the perfect potluck dish, or simply indulging in a treat for yourself, these raspberry brownies are sure to impress. Let’s dive into the recipe that promises a delightful burst of flavors with every bite.
Ingredients
For the Brownie Layer:
- 1 cup unsalted butter, melted and cooled
- 1 cup cane or granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp. pure vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened natural or dutch-process cocoa powder
- 1/2 tsp. kosher salt
For the Raspberry Layer:
- 1/4 cup fresh raspberry puree (about 3 oz. fresh whole raspberries)
- 8 oz. block cream cheese, at room temperature
- 1/3 cup cane or granulated sugar
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 3 Tbsp. all-purpose flour
Optional for Garnish:
- Fresh raspberries
- Confectioners’ sugar
Directions
- Prep Work: Start by preheating your oven to 350°F. Line a 9X13-inch baking pan with parchment paper for easy removal of the brownies after baking.
- Make the Brownie Layer: In a large bowl, combine the melted butter with both the cane and brown sugars. Stir in the eggs and vanilla extract until the mixture is well blended. Next, fold in the flour, cocoa powder, and salt until just combined, making sure not to overmix.
- Prepare the Raspberry Layer: For the raspberry puree, blend about 3 ounces of fresh raspberries until smooth. In a separate bowl, mix together the room-temperature cream cheese, sugar, egg, vanilla extract, salt, and flour until creamy and smooth. Gently fold in the raspberry puree.
- Assemble the Layers: Spread the brownie batter evenly into the prepared pan. Dollop the raspberry cream cheese mixture over the brownie layer. Using a knife or a spatula, gently swirl the raspberry layer into the brownie batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake to keep the brownies moist and fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and, if desired, garnish with fresh raspberries and a dusting of confectioners’ sugar for an extra special touch.
Nutritional Information
Each serving (1 of 24 squares) has approximately 227 calories. Perfect for those who like to keep an eye on their intake without sacrificing the joy of indulging in a delicious treat.
Prep and Cooking Time
- Prep Time: 35 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 20 minutes
Creating these Raspberry Brownies is a delightful culinary adventure, blending the rich, comforting taste of chocolate with the zesty, refreshing tang of raspberries. This recipe is not just a treat for the taste buds but also a visually stunning addition to any dessert table. Enjoy the process, share your creation with loved ones, and don’t forget to save a square (or two) for yourself!
Raspberry Brownies
Ingredients:
Brownie Layer:
1 cup unsalted butter, melted and cooled
1 cup cane or granulated sugar
1 cup packed brown sugar
4 large eggs
2 tsp. pure vanilla extract
3/4 cup all-purpose flour, spooned and leveled
1 cup unsweetened natural or dutch-process cocoa powder
1/2 tsp. kosher salt
Raspberry Layer:
1/4 cup fresh raspberry puree (about 3 oz. fresh whole raspberries)
8 oz. block cream cheese, at room temperature
1/3 cup cane or granulated sugar
1 large egg
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3 Tbsp. all-purpose flour
Optional for garnish:
Fresh raspberries
Confectioners’ sugar
Directions:
Preheat the oven to 350°F. Line a 9X13 pan with parchment.
For the brownie layer, mix butter and sugars, then add eggs and vanilla. Blend in flour, cocoa, and salt.
For the raspberry layer, process raspberries to a puree. Mix cream cheese, sugar, egg, vanilla, salt, and flour. Fold in raspberry puree.
Assemble by spreading brownie batter in pan, topping with raspberry layer, and swirling with reserved thinned-out brownie batter.
Bake 30-40 minutes. Cool before cutting.
Prep Time: 35 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 20 minutes
Kcal: 227 | Servings: 24 squares