Ingredients
Scale
- 1 cup (225g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla powder
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (150g) fresh raspberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- Step 2: In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined and smooth.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the alcohol-free vanilla extract until fully incorporated.
- Step 4: In another bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined. Do not overmix.
- Step 5: Gently fold in the fresh raspberries, being careful not to crush them too much. Pour the brownie batter into the prepared baking dish and spread it evenly.
- Step 6: Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool before cutting into squares and serving.
Notes
- For optimal freshness, store your Raspberry Brownies in an airtight container at room temperature for up to four days or refrigerate them for up to a week.
- If you prefer your brownies warm, reheat individual squares in the microwave for about 10-15 seconds, just until they are slightly warm and the raspberries become juicy again.
- Serve these delightful brownies topped with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors of raspberry and chocolate.
- To achieve a fudgier texture, be careful not to overmix the batter once the dry ingredients are added, and keep an eye on them while baking; they should come out with moist crumbs for the best result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American