Ingredients
Scale
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3 eggs (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- For the Raspberry Swirl: 1/2 cup raspberries, 1/2 cup granulated sugar, small splash of water
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment paper and lightly grease.
- Make raspberry sauce by cooking raspberries, sugar, and water until thick and smooth. Strain and set aside.
- Melt butter and chocolate chips over low heat. Cool slightly.
- Whisk eggs, sugar, and vanilla in a separate bowl. Slowly add to chocolate mixture, stirring continuously.
- Add flour, salt, baking soda, and baking powder. Mix to smooth batter.
- Pour batter into pan. Spoon raspberry sauce over and gently swirl with a knife.
- Bake 30 minutes, until toothpick has a few moist crumbs. Cool completely before slicing.
Notes
- For best results, use high-quality semi-sweet chocolate.
- Cool brownies completely before slicing to preserve the swirl effect.
- Store in airtight container at room temperature for 3 days or in fridge for up to a week.
- Freeze for up to 3 months; thaw at room temperature before serving.
- Prep Time: 20-30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian