Print

Decadent Raspberry Swirl Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy and rich chocolate brownies swirled with a sweet-tart raspberry compote, these bakery-worthy treats combine deep cocoa flavor with vibrant berry brightness.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • For the Raspberry Swirl:
  • 1 1/4 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
  2. Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes, stirring occasionally, until thick and jam-like. Set aside to cool.
  3. Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water (or microwave in 30-second intervals), stirring until smooth.
  4. Whisk in granulated and brown sugars until fully combined.
  5. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
  6. Sift in flour, cocoa powder, and salt. Gently fold until just combined—do not overmix.
  7. Pour the brownie batter into the prepared pan and smooth the top.
  8. Drop spoonfuls of raspberry compote over the top. Use a butter knife or skewer to swirl into the batter.
  9. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool completely in the pan before slicing. For clean edges, use a sharp knife wiped clean between cuts.

Notes

  • Raspberry swirl can be made ahead and stored in the fridge for up to 3 days.
  • For extra richness, use a mix of dark and semi-sweet chocolate.
  • Brownies can be stored in an airtight container at room temperature for 2–3 days or refrigerated for longer shelf life.

Nutrition