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Raspberry Swirl Brownies

Raspberry Swirl Brownies: Decadent Chocolate Bliss Awaits

Raspberry Swirl Brownies are a delightful mix of rich chocolate and tangy raspberry, elevating any dessert table with their beautiful presentation.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Can substitute with margarine for a dairy-free alternative.
  • 2 cups Granulated Sugar Essential for texture, no direct substitutions.
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour, texture may change.
  • 1 cup Unsweetened Cocoa Powder No substitutions advised.
  • 4 Large Eggs For a vegan version, use flax eggs or applesauce.
  • 1 teaspoon Vanilla Extract Using pure extract is recommended.
  • 0.5 teaspoon Salt No substitutes.
  • 0.5 teaspoon Baking Powder Can be omitted for a denser texture.
For the Raspberry Swirl
  • 6 ounces Fresh Raspberries Frozen raspberries can be used if thawed and drained.
  • 2 tablespoons Granulated Sugar Adjust according to taste.
  • 1 tablespoon Lemon Juice Lime juice can substitute for a zesty twist.

Equipment

  • 9x13 inch baking pan
  • medium saucepan
  • Blender
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease and line a 9x13 inch baking pan with parchment paper.
  2. Melt 1 cup of unsalted butter in a saucepan over low heat and stir in 2 cups of granulated sugar until smooth.
  3. Remove from heat, cool slightly, then beat in 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
  4. Whisk together 1 cup of flour, 1 cup of cocoa powder, 0.5 teaspoon of salt, and 0.5 teaspoon of baking powder in a separate bowl.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Blend 6 ounces of raspberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice until smooth and strain to remove seeds.
  7. Pour brownie batter into the pan, dollop raspberry puree on top, and swirl with a knife.
  8. Bake for 30-35 minutes until edges are set, center jiggles slightly, and a toothpick comes out with moist crumbs.
  9. Let cool completely in the pan for about 30-40 minutes, then lift out using parchment overhang and slice into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing the batter to retain a fudgy texture. Allow the brownies to cool completely before slicing for clean edges.

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