Ingredients
Scale
- 1/2 cup butter
- 1 1/2 cups semi-sweet chocolate chips
- 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 (for raspberry swirl)
- A small amount of water
Instructions
- Prepare the raspberry swirl by combining raspberries, sugar, and water in a saucepan over medium heat until thickened. Let cool.
- Melt butter and chocolate chips together in another saucepan until smooth. Allow to cool slightly before adding to wet ingredients.
- In a mixing bowl, whisk eggs, granulated sugar, and vanilla extract. Mix in the cooled chocolate mixture.
- In a separate bowl, combine flour, salt, baking soda, and baking powder. Gradually fold this into the wet mixture until just combined.
- Layer half of the brownie batter into an 8×8-inch pan, followed by half of the raspberry mixture. Repeat layering and gently swirl together using a knife.
- Preheat oven to 350°F (175°C) and bake for about 30 minutes or until a toothpick inserted comes out with moist crumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approximately 50g)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg