Crème Brûlée, Tiramisu Cheesecake & Raspberry Brownies: 3 Show-Stopping Desserts in One Ultimate Guide
Decadent chocolate brownies with a deeply fudgy center, studded with fresh raspberries that add bright, tart bursts of flavor to balance the rich chocolate—a sophisticated twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (including cooling)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon vanilla extract
- 1½ cups fresh raspberries
- 2 tablespoons flour (for tossing berries)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line 9×13-inch pan with parchment paper.
- Melt butter in saucepan, remove from heat, stir in sugar. Cool 5 minutes.
- Whisk in eggs one at a time, then vanilla.
- Sift in cocoa powder and whisk until smooth.
- Add flour, salt, and baking powder, stirring just until combined.
- Toss raspberries with 2 tablespoons flour.
- Pour batter into pan. Scatter raspberries and chocolate chips on top.
- Bake 30-35 minutes until toothpick has moist crumbs.
- Cool completely before cutting for clean squares.
Notes
- Don’t overbake—remove when still slightly underdone
- Tossing raspberries in flour prevents sinking
- Refrigerate before cutting for cleanest slices
- Frozen raspberries work too (don’t thaw)
- Store airtight at room temperature 3 days