Decadent Raspberry Swirl Brownies

Growing up, I thought brownies had to be plain chocolate squares – that’s how my mom always made them. Don’t get me wrong, they were good, but they were pretty basic. When my friend brought raspberry swirl brownies to a bake sale, I couldn’t believe I’d been missing out on this combination all along.

Turns out, adding a raspberry swirl to brownies isn’t complicated at all – it just takes a few extra minutes and some simple steps. The swirl not only looks pretty, but it also adds a fresh, fruity twist that makes these brownies taste like they came from a fancy bakery. And trust me, once you try them, you’ll never want to go back to plain chocolate ones again.

What Kind of Chocolate Should I Use?

For these brownies, semi-sweet chocolate chips are your best bet, but you’ve got some wiggle room here. Regular semi-sweet chocolate bars work just as well as chips – just chop them up before melting. If you want your brownies a bit sweeter, milk chocolate can be used for up to half of the chocolate called for, while dark chocolate fans might prefer using 60% cacao chocolate for a richer flavor. Just steer clear of unsweetened baking chocolate in this recipe, as it would throw off the sweetness balance. When melting your chocolate, make sure to do it slowly with the butter to prevent any scorching, and always check the expiration date on your chocolate – older chocolate can affect the texture of your brownies.

Options for Substitutions

Here’s what you can swap in this brownie recipe if you’re missing something:

• Semi-sweet chocolate chips: You can use dark chocolate chips or even milk chocolate chips instead. If using chocolate bars, just chop them up into small pieces. White chocolate won’t work here as it has a different melting point and fat content.
• Butter: Feel free to use margarine or coconut oil as a 1:1 replacement. Just note that margarine might make the brownies slightly less rich, while coconut oil might add a subtle coconut flavor.
• Raspberries: Other berries work great too! Try strawberries, blackberries, or even cherries. If using strawberries, chop them into smaller pieces first. Frozen fruit works just as well as fresh.
• All-purpose flour: You can swap in cake flour for a more tender brownie. For gluten-free brownies, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Vanilla extract: Out of vanilla? Try almond extract (use half the amount) or simply skip it – your brownies will still taste great!

Watch Out for These Mistakes While Baking

The biggest mistake when making raspberry swirl brownies is overworking the batter after adding the flour – too much mixing will create a tough, cake-like texture instead of that perfect fudgy consistency we’re after, so fold in the dry ingredients just until combined. When it comes to the raspberry swirl, using too much liquid from your raspberry mixture can make your brownies wet and gummy, so be sure to cook down your raspberry sauce until it’s thick and jammy before swirling it into the batter. Another common error is overbaking – these brownies should come out of the oven when a toothpick inserted in the center still has a few moist crumbs attached, as they’ll continue cooking slightly while cooling. For the best texture and easier cutting, let your brownies cool completely (about 2 hours) before slicing, and use a sharp knife wiped clean between cuts.

What to Serve With Raspberry Brownies?

These rich chocolate brownies with their fruity swirl are perfect for pairing with a cold glass of milk or a scoop of vanilla ice cream. If you’re serving these at a dessert table, try adding some fresh raspberries on the side to echo the flavors in the brownies – plus, it makes the plate look really nice! For coffee lovers, these brownies taste amazing with a hot cup of coffee or espresso, since chocolate and coffee are natural friends. You can also dress them up with a dollop of whipped cream or a drizzle of warm chocolate sauce if you’re feeling fancy.

Storage Instructions

Keep Fresh: These raspberry swirl brownies stay moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live somewhere warm, pop them in the fridge where they’ll stay good for up to a week. Just place a piece of parchment paper between layers to prevent them from sticking together.

Freeze: Want to save some for later? Cut your brownies into squares, wrap them individually in plastic wrap, and place them in a freezer bag. They’ll keep their chocolatey goodness for up to 3 months in the freezer. Perfect for when those sudden chocolate cravings hit!

Thaw & Serve: When you’re ready for a brownie fix, just pull them out of the freezer and let them thaw at room temperature for about an hour. If you like them warm, pop them in the microwave for 15-20 seconds – they’ll taste almost like they’re fresh from the oven!

Preparation Time	20-30 minutes
Cooking Time	30 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 250-270 g

Ingredients

• 1/2 cup butter
• 1 1/2 cups semi-sweet chocolate chips (225 grams)
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 cup raspberries, fresh or frozen
• 1/2 cup sugar
• A small amount of water

Step 1: Prepare the Baking Pan

Line an 8-inch baking pan with parchment paper or foil, making sure to leave some overhang for easy removal.

Lightly coat the lining with cooking spray to prevent sticking.

Step 2: Make the Raspberry Sauce

In a saucepan, combine raspberries, sugar, and a small splash of water.

Stir the mixture over medium heat until the sugar dissolves and the mixture becomes saucy.

Mash the raspberries with a spoon or use an immersion blender for a smoother texture.

Bring the sauce to a boil for a few minutes, then turn off the heat.

Strain the mixture to remove the seeds and set the smooth sauce aside.

Step 3: Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s ready when you’re done preparing the batter.

Step 4: Prepare the Chocolate Mixture

In a larger saucepan, melt the butter and chocolate chips together over low heat until the mixture is silky smooth.

Once melted, turn off the heat and let it cool.

You can place the saucepan in the fridge to speed up the cooling process.

Step 5: Mix Ingredients

In a separate bowl, whisk together the eggs with sugar and vanilla extract until well combined.

Slowly add this egg mixture to the cooled chocolate mixture, making sure to stir continuously to temper the eggs and prevent them from scrambling.

Step 6: Finalize and Bake the Brownie Batter

Add the flour, salt, baking powder, and baking soda to the chocolate and egg mixture.

Stir until everything is fully combined and a smooth batter forms.

Pour the batter into the prepared baking dish, spreading it evenly.

Spoon small amounts of the prepared raspberry sauce over the batter and use a knife to gently swirl the sauce into the top layer of the batter to create a marbled effect.

Step 7: Bake the Brownies

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Allow the brownies to cool completely in the pan before lifting them out using the parchment or foil overhang, slicing, and serving.