Raspberry Swirl Brownies
These raspberry swirl brownies are rich, fudgy, and bright with a ribbon of fruity tang in every bite. They are the kind of dessert that feels special enough for guests, but simple enough for a cozy weekend bake.These brownies bring together deep chocolate flavor and a fresh raspberry swirl for a dessert that tastes balanced, indulgent, and memorable. The swirls look beautiful with very little effort, which makes this a great recipe when you want something impressive without a lot of fuss.
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 Mixing Bowl
- 1 Saucepan
- 1 Whisk
- 1 Knife or skewer for swirling
Ingredients
- 0.5 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract alcohol-free if desired
- 0.75 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 0.25 tsp salt
- 1 cup raspberries fresh or frozen, thawed and drained if frozen
- 2 tbsp honey or sugar for raspberry swirl
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- In a saucepan over medium heat, cook the raspberries with the honey or sugar and lemon juice until softened and saucy. Let cool slightly to thicken.
- In a mixing bowl, whisk the melted butter and sugar together. Add the eggs and vanilla, then stir in the cocoa powder, flour, and salt until just combined. Do not overmix.
- Spread the batter into the prepared pan. Spoon the raspberry sauce over the top and gently swirl with a knife or skewer.
- Bake for 28 to 32 minutes, until the edges are set and the center still looks slightly soft. Cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze wrapped squares for longer storage and thaw at room temperature before serving.