Go Back
–+ servings
Raspberry Swirl Brownies

Fudgy Raspberry Swirl Brownies to Brighten Your Day

Delight in these Raspberry Swirl Brownies, a perfect blend of rich chocolate and tart raspberry for an irresistible dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Melt gently to prevent separation.
  • 2 cups Granulated Sugar Substitute with brown sugar for a deeper flavor.
  • 1 cup All-Purpose Flour Accurate measurement is key for perfect results.
  • 1 cup Unsweetened Cocoa Powder Choose high-quality cocoa for richness.
  • 4 large Eggs Use at room temperature for smooth mixing.
  • 1 teaspoon Vanilla Extract A simple touch to elevate chocolate notes.
  • 0.5 teaspoon Salt Essential for flavor development.
  • 0.5 teaspoon Baking Powder Adds a slight lift.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Fresh is best, but thawed frozen works too.
  • 0.25 cup Granulated Sugar Adjust to taste depending on berry tartness.
  • 1 tablespoon Lemon Juice Brightens raspberry flavor.

Equipment

  • Oven
  • medium saucepan
  • mixing bowls
  • 9x13 inch baking pan
  • Food Processor
  • spatula
  • Butter knife

Method
 

Step-by-Step Instructions for Raspberry Swirl Brownies
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. Melt the unsalted butter in a medium saucepan over low heat, stirring for about 2-3 minutes until fully melted.
  3. Add the granulated sugar to the melted butter and stir until well combined.
  4. Mix in the eggs one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
  6. Gradually fold the dry ingredients into the wet mixture until combined, being careful not to overmix.
  7. In a food processor, blend the fresh raspberries, granulated sugar, and lemon juice until smooth. Strain if desired.
  8. Pour the brownie batter into the prepared pan and spread evenly. Spoon the raspberry puree on top and swirl gently.
  9. Bake in the preheated oven for 30-35 minutes, checking for a toothpick to come out with moist crumbs.
  10. Remove from the oven and let cool in the pan on a wire rack for 1-2 hours before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Allow the brownies to cool completely before cutting for cleaner slices. Store in an airtight container for best freshness.

Tried this recipe?

Let us know how it was!