So, that Roasted Cherry Brownies recipe I posted back in March? This Raspberry Brownies recipe is based on that. It uses different berries (obviously) and has no roasting involved, and if you are like me and have/had a solid chunk of raspberries in your freezer, this will give you a delicious way to use them up.
Raspberries and chocolate are such a good combo. I feel like that really doesn’t get as much attention as pairings with strawberries or cherries. The fruit amount is pretty high here, and that also means a long bake time because of the moisture involved.
On that note, if you’re using fresh raspberries, the bake time will likely be less, so please, adapt the recipe to keep your brownies and yourself safe!
Bready or Not Original: Raspberry Brownies
These thick, luscious brownies pair raspberries and chocolate, a winning combo!
Equipment
- 9×13 dish
- aluminum foil
- uneven spatula
Ingredients
- 2 cups frozen raspberries
- 3/4 cup unsalted butter (1 1/2 sticks)
- 8 ounces dark chocolate
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1/2 teaspoon salt
- 2 cups white sugar
- 6 large eggs room temperature
- 1 1/2 cups semisweet chocolate chips or milk chocolate chips or a mix
Instructions
- Preheat oven at 325. Break apart the frozen raspberries into pieces of various size using a tool such as kitchen shears. Place the berries back inside the freezer for now.
- In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
- Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
- Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of frozen raspberries.
- Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and remaining raspberries over the top.
- Bake for 70 to 80 minutes, until the middle passes the toothpick test; the raspberries release a lot of moisture, hence a long baking time. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.
