CHOCOLATE RASPBERRY BROWNIE

My Chocolate Raspberry Brownies are gooey good! With a lovely chewy texture, these brownies are taste so so good with raspberries, a delicious contrast to the chocolate. The perfect Raspberry brownies!!

Have you ever tried brownies with raspberry? If you never tried this, you have to try because the taste was really good. I recommend you to have a warm slice of brownie with a scoop of ice cream. Trust me, there’s nothing better!

I made these brownies using frozen Raspberries, if you can find fresh Raspberry, you better use the fresh one. It’s difficult for me to find fresh and good Raspberry here. But for me totally fine and grateful with the taste of my Raspberry brownies.

WHAT YOU NEED FOR MAKING THESE BROWNIES

Eggs : use eggs with room temperature.

Sugar : Use Caster sugar, but if you don’t have caster sugar, you can use granulated sugar. It’s fine and will not change the taste.

Flour : Use All purpose flour for these brownies

Milk Powder : The milk powder adds flavor to the mixture, it can also contribute to a darker golden crust and a more tender innards.

Cocoa Powder : To control the fat and sugar content of your brownies.

Cornstarch : to improve the texture of these brownies. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top.

Dark cooking chocolate : I find dark chocolate is ideal for making brownies. Milk chocolate is the best to use when we want to mix chocolate and acid flavors, such as passion fruit, raspberry and lemon.

Butter : Use Salted Butter or unsalted butter

Raspberry : Use Frozen or Fresh Raspberry. The highly recommend is using fresh raspberry. If you use frozen Raspberries, add them to the batter frozen, do not thaw.

HOW TO MAKE CHOCOLATE RASPBERRY BROWNIE

Melt the butter and chocolate in a medium or large heatproof bowl in the microwave or placed over a saucepan of simmering water. And set aside.

In a medium bowl, mix the eggs and sugar. Beat them with a high speed about 5 minutes.

Sift the flour, cocoa powder, milk powder and cornstarch into the eggs mixture, mix until well combined with spatula.

Add in the chocolate mixture into the egg mixture and mix well.

Add in half of the frozen or fresh raspberries and just mix it (don’t over mix)

If you use baking pan like mine, grease the baking pan with oil first before you use. You can use 20x20cm or 8 inch square baking pan and pour the batter into the baking pan.

Sprinkle the brownies with the rest of the raspberries. Bake this for 25-30 minutes (if you use 20cm baking pan and frozen raspberry, you bake for 30-35 minutes)

Read on my note for baking with fresh raspberry.

Another recipes you may likes :

The easiest butter pound cake

https://elamorkitchen.com/the-easiest-butter-pound-cake/

3 Ingredients butter cookies

https://elamorkitchen.com/3-ingredients-butter-cookies

Dried Cranberry Bread

https://elamorkitchen.com/dried-cranberry-bread/

Cream Cheese Buns

https://elamorkitchen.com/cream-cheese-buns/

Apple Yogurt Cake

https://elamorkitchen.com/apple-yogurt-cake/

CHOCOLATE RASPBERRY BROWNIE

Pin Recipe
El Amor Kitchen
My Chocolate Raspberry Brownies are gooey good! With a lovely chewy texture, these brownies are taste so so good with raspberries, a delicious contrast to the chocolate. The perfect Raspberry brownies!!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 9 pieces

Ingredients
  

  • 2 Eggs room temperature
  • 150 grams (2/3 cup) Caster sugar
  • 100 gram (7/8 cup) All purpose flour
  • 20 gram (1/8 cup) Milk powder
  • 20 gram (1/8 cup) Cocoa powder
  • 10 gram (1,5 tbsp) Cornstarch
  • 120 grams (3/4 cup) Dark cooking chocolate chopped
  • 100 gram (1/4 cup + 3 tbsp) Salted butter
  • 130 grams (1 cup) Raspberry frozen or fresh

Instructions
 

  • Preheat oven 180 degrees C or 350 degrees F, and grease your brownies baking pan with oil. If you use 20x20 cm or 8 inch square baking pan, line your baking pan with baking paper.
  • Melt the butter and chocolate in a medium or large heatproof bowl in the microwave or placed over a saucepan of simmering water. And set aside.
  • In a medium bowl, mix the eggs and sugar. Beat them with a high speed about 5 minutes.
  • Sift the flour, cocoa powder, milk powder and cornstarch into the eggs mixture, mix until well combined with spatula.
  • Add in the chocolate mixture into the egg mixture and mix well.
  • Add in half of the frozen or fresh raspberries and just mix it (don't over mix)
  • Pour the batter into the baking pan.
    Sprinkle the brownies with the rest of the raspberries. Bake this for 25-30 minutes (if you use 20cm baking pan and frozen raspberry, you bake for 30-35 minutes, depends on your oven). Check using toothpick inserted in the middle of the brownie, if comes out clean means your brownie already done.
  • Let it cool on the cooling rack first and after the brownies completely cool, slice it and enjoy!!

Video

Notes

Note :
1. If you use fresh Raspberries and using the brownies baking pan like mine, bake your brownies for 20 minutes. And if you use 20x20 cm or 8 inch baking pan, bake for 25 minutes. But all depends on your oven. Check with a toothpick.
Keyword brownie, brownies recipe, chewy brownie recipe, chewy brownies recipe, chocolate chewy brownies, chocolate raspberry brownie, chocolate raspberry brownies, dessert, dessert recipe, raspberry brownie, raspberry brownies

 

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