Make these totally irresistible Dark Chocolate Brownies with fresh Raspberries this festive season! They’re perfect to be served as a dessert with some ice cream or on its own with some tea or coffee!
These Dark Chocolate Rapberry Brownies are the real thing. Super fudgy, dense and moist brownies with hints of sweet and sour raspberries is a perfect dessert or tea time treat! They look super festive so make them for the festive season that’s just around the corner! Serve these to your guests on Diwali and I promise they’ll love you for it!
It’s not everyday that I come up with recipes that just stick to my head and haunt me until I make them. This was one such case. I saw these raspberry brownies on Amy’s Healthy Baking a few months back and couldn’t think of anything else but these. They looked so pretty that I kept looking for raspberries so that I could bake them. Since I’m from India and finding fresh berries other than mulberries and strawberries can be a little tough so when I found frozen raspberries in the supermarket the other day, I was so excited that I bought them and baked with them. I would’ve preferred fresh berries but I worked with what I had..and the result is not half bad..they taste pretty darn good if I can say so myself! :D
RECIPE: Dark Chocolate Raspberry Brownies
Makes: One 9″x9″ brownie
For the Chocolate Brownie
- All Purpose Flour, 1 cup (128 grams)
- Baking Powder, 1 teaspoon
- Cocoa Powder, 1/3 cup
- Softened Butter, 2 tablespoons
- Sugar, 2/3 cup (mix of white granulated and dark brown)
- Condensed Milk, 100 grams
- Melted Dark Chocolate, 100 grams
- Milk, 1/2 cup (or 120 ml)
- Vanilla Essence, 1 teaspoon
- Raspberries (fresh or frozen), 1 cup
In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
Preheat your oven to 180 degrees Celsius for 10 minutes
Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and line with a few raspberries. Cover them with the remaining brownie batter and top with the leftover raspberries.
Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.
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