Ingredients
Scale
- ½ cup (115 g) melted butter
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (60 g) flour
- ¼ tsp salt
- ⅓ cup (30–40 g) unsweetened cocoa powder
- ½ cup (approximately 85 g) fresh or thawed raspberries or raspberry puree
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 175°C (350°F) and line a 20×20 cm baking pan with parchment paper.
- In a mixing bowl, combine melted butter and sugar until blended. Add eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients until fully combined.
- Pour the brownie batter into the prepared pan and spread evenly.
- Lightly crush or puree the raspberries and spoon over the brownie batter. Use a knife to swirl gently through the batter.
- Bake for 25–30 minutes until slightly moist in the center. Allow to cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg