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–+ servings
Raspberry Swirl Brownies

Raspberry Swirl Brownies: Fudgy Chocolate Bliss Awaits

Experience the delicious fusion of chocolate and raspberry in these irresistible Raspberry Swirl Brownies, perfect for any dessert occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup unsalted butter can substitute with coconut oil for a dairy-free option
  • 2 cups granulated sugar or brown sugar for deeper flavor
  • 1 cup all-purpose flour gluten-free flour works if needed
  • ½ cup unsweetened cocoa powder ensure it’s unsweetened for perfect balance
  • 4 large eggs egg alternatives may alter texture slightly
  • 2 teaspoons vanilla extract use good quality for the best aroma
  • ½ teaspoon salt a key ingredient for chocolate goodies
  • ½ teaspoon baking powder gives lift to ensure brownies remain fudgy
For the Raspberry Swirl
  • 1 cup fresh raspberries frozen raspberries can work, drain first
  • ¼ cup granulated sugar adjust based on taste preferences
  • 1 tablespoon lemon juice adds balance to the raspberry flavor

Equipment

  • 9×13-inch baking pan
  • Saucepan
  • Blender
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions for Raspberry Swirl Brownies
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x13 inch baking pan lined with parchment paper.
  2. Melt 1 cup of unsalted butter in a saucepan over low heat. Stir and then mix in 2 cups of granulated sugar until smooth.
  3. Cool the butter-sugar mixture slightly, then incorporate 4 large eggs and 2 teaspoons of vanilla extract.
  4. In a separate bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ teaspoon of salt, and ½ teaspoon of baking powder.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Combine 1 cup of fresh raspberries, ¼ cup of sugar, and 1 tablespoon of lemon juice in a blender; blend and strain to make raspberry puree.
  7. Spread the brownie batter evenly in the prepared pan, then drop tablespoonfuls of raspberry puree on top and swirl gently with a knife.
  8. Bake in the preheated oven for 30-35 minutes until a toothpick comes out with a few moist crumbs.
  9. Let the brownies cool completely, then slice into squares to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 100mgPotassium: 130mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These brownies can be made gluten-free or dairy-free easily. Store in an airtight container for freshness.

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