Ingredients
Equipment
Method
Preparation
- Preheat oven to 350°F (175°C) and line an 8-inch baking pan with parchment paper.
- In a medium saucepan, combine raspberries, sugar, and a splash of water. Cook over medium heat for 5-10 minutes until thickened.
- Melt chocolate chips and butter together in a separate saucepan over low heat until smooth.
- Whisk together eggs, sugar, and vanilla extract in a large bowl until frothy. Gradually stir in the cooled chocolate mixture.
- Fold in all-purpose flour, baking powder, baking soda, and salt until just combined.
- Pour brownie batter into the baking pan and dollop raspberry sauce on top. Swirl together with a butter knife.
- Bake for about 30 minutes or until a toothpick comes out with moist crumbs.
- Allow brownies to cool in the pan for at least 2 hours before slicing.
Nutrition
Notes
For best results, use high-quality chocolate and ensure the raspberry sauce is thick before swirling.
