Fudgy Raspberry Brownies
These Fudgy Raspberry Brownies are a chocolate lover's dream! Rich, velvety brownies with tart raspberry filling make the perfect indulgent treat.
Servings: 12 servings
Ingredients
- 1.5 cups semi-sweet chocolate chips or chopped chocolate
- 1.5 sticks unsalted butter
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 cup all-purpose flour
- 1 cup raspberry pie filling
Instructions
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave them in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat.
- Once the chocolate and butter mixture has cooled slightly, whisk in the granulated sugar and dark brown sugar until well combined.
- Add the large eggs and egg yolks to the mixture, whisking until the batter is smooth and glossy.
- Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
- Spread half of the brownie batter in the prepared baking pan. Dollop the raspberry pie filling over the batter, spreading it out evenly. Pour the remaining brownie batter on top, smoothing it out to cover the filling.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift them out and slice into squares.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13 inch baking pan
- Parchment Paper
- Oven mitts
Notes
- Use fresh raspberries mashed with sugar as a substitute for raspberry pie filling for a different texture.
- Do not overmix the batter to keep brownies fudgy rather than cakey.
- Store brownies in an airtight container in the fridge for up to a week, or freeze for up to three months.