Raspberry Swirl Dark Chocolate Brownies
These decadent brownies feature a rich, fudgy dark chocolate base swirled with a vibrant, tangy homemade raspberry sauce. The perfect balance of intense chocolate and bright fruit makes them an unforgettable dessert.
Ingredients
Ingredients
- 0.75 cup unsalted butter plus extra for greasing pan
- 8 oz dark chocolate chopped (70% cacao or higher)
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 3 large eggs at room temperature
- 1 tsp pure vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup cocoa powder Dutch-process or natural
- 0.5 tsp salt
- 1.5 cups fresh or frozen raspberries thawed if frozen
- 2 tbsp granulated sugar for raspberry sauce
- 1 tsp cornstarch
Notes
Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature. Make-Ahead: The raspberry sauce can be made 2 days ahead and stored covered in the refrigerator. For cleaner cuts, chill the brownies for 1 hour before slicing. Variations: Substitute the raspberries with blackberries or strawberries. Add 1/2 cup chopped nuts (like walnuts or pecans) to the batter. For a richer flavor, use brown butter instead of regular melted butter.