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Raspberry Brownies

cook:

1 h 0 min

5.0

(2)

One of my core food memories from childhood is my mom's brownies. My mom is a good cook, but she isn't really into cooking. She just prefers when my dad or I cook. However, she still has a couple of iconic beloved dishes, and one of them is her brownies. Throughout my childhood, we always had a box (or two) of brownies on our kitchen counter ready to be served to any guest. At one point, my mom even took orders from my friends and made boxes of brownies especially for them to take home. Sometimes she would add walnuts, and other times she would keep it plain. This time, I decided to swap the walnuts with frozen raspberries. Besides thinking it would be beautiful to see the raspberries melting into the brownies, this turned out to be my ultimate add-in for my brownies from now on. The combination is heavenly. The richness of the chocolate in the brownies is balanced so well with the sour-sweet flavor of the raspberry, creating a round bite you won't be able to stop eating. This is just a tiny addition to my mom's excellent brownies. Can't wait for her to try it out!

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Picture for Raspberry Brownies

US

original

metric

Ingredients

200 gr dark chocolate

150 gr butter

150 gr raspberries, frozen

135 gr brown sugar

135 gr white sugar

90 gr flour

30 gr shredded coconut

3 free range eggs

2 gr baking powder

Tools

9X9 pan

Directions

Step 1

Heat an oven to 356F or 180C.

Step 2

Boil water in a pot to create a double boiler. In a smaller pan (that covers the top of the pot), add butter and chocolate. Place the pan over the pot. This cooking method is called Bain-Marie and it is used to heat materials gently (not over direct heat) or to melt ingredients for cooking. After the chocolate and butter have melted and dissolved, remove from the heat.

200 gr dark chocolate

150 gr butter

Step 3

In a bowl, add the eggs and sugars, beat until fluffy and light in color (5-7 min).

135 gr brown sugar

135 gr white sugar

3 free range eggs

Step 4

Add the chocolate-butter mix to the eggs-sugar mix while stirring well.

Step 5

Once combined, add flour, baking powder, and shredded coconut. Fold them into the batter.

90 gr flour

30 gr shredded coconut

2 gr baking powder

Step 6

Add the frozen raspberries and fold them in the batter.

150 gr raspberries, frozen

Step 7

Brush a baking pan with enough butter (you can replace it with oil). Pour the batter into the pan. The batter should fill up to half the height of the pan.

Step 8

Bake for 25-30 min or until it passes the toothpick test.

Step 9

Remove from the oven, let the brownies to cool before slicing.

Step 10

YASSS!

Comments

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L

Luciana Labrunetti

Nov 17 2024

I make brownies here in Brazil and I loved your recepies

R

rachael

Jun 02 2024

I couldn’t get it to cook in the middle 😭 i ended up overcooking the top and it still didn’t cook. Im not sure what i did wrong, the batter almost frozen when i added the raspberries and then it became very very wet

E

Eiki

May 23 2024

It's a great tutorial but you should also put some photos of the process. It would make it a lot more easier. Thank you for the recepy!!!

B

Ben

May 13 2024

What does the shredded coconut contribute? Can I leave it out?

M

Meltem

May 12 2024

Rasbery brownies

Z

Zoya

May 12 2024

Yum

M

Mary Anne

May 12 2024

Raspberry brownies sound divine!

B

BenGingi

May 10 2024

9X9 inches pan :)

R

Rosi

May 09 2024

Can‘t wait to try - what size of baking pan did you use? Thanks! Rosi

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