Can you use frozen raspberries instead of fresh?

I don't recommend using frozen raspberries as they may add too much moisture to the brownies.

How do you know when brownies are done?

The baking time for these brownies is 33-37 minutes. Since oven temperatures can vary slightly, I recommend checking for doneness using the toothpick test. When you insert a toothpick into the centre of the brownies it should come out with just a little bit of batter on it. Be careful not to over bake as the brownies will get dry and chewy.

Can you make these brownies in an 8-inch square pan?

Yes, for a thicker brownie, you can use an 8-inch square pan. Just increase the baking time by about 5 minutes.

Can you make these brownies dairy-free?

To make these brownies dairy-free, substitute the chopped chocolate with dairy-free chocolate and use dairy-free butter. (Using dairy-free chocolate will make the brownie batter a little thinner so it may take longer to bake). You can also try these almond butter brownies which are naturally dairy-free!

Raspberry Brownies

Description

Rich, fudgy and indulgent, these Raspberry Brownies are made with cocoa, melted chocolate, dark chocolate chunks and fresh raspberries!

Ingredients

1 cup (140g) all purpose white flour
1/3 cup (35g) Dutch-processed cocoa, sifted if lumpy
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
6 ounces (170g) dark chocolate, chopped
1/2 cup (113g) unsalted butter
1 1/2 cups (315g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (130g) fresh raspberries
2.5 ounces (70g) chopped dark chocolate or chocolate chips

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Instructions

Preheat oven to 350F. Grease and line a 9-inch square baking pan with overhanging parchment paper.
In a medium-sized bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
In a large microwave safe bowl, add 6 ounces of chocolate and the butter. Microwave on 30 second intervals, stirring in between each interval, until the chocolate and butter are melted together and smooth.
Whisk in the sugar and let cool slightly (about 5 minutes).
Whisk in the eggs (one at a time) and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix. The batter will be very thick.
Gently fold in most of the raspberries and the 2.5 ounces of chopped chocolate or chocolate chips (reserving some for the top).
Use an offset spatula to spread the batter out in the prepared pan. Top with remaining raspberries and chopped chocolate.
Bake for 33-37 minutes, or until a toothpick inserted into the brownies comes out with just a little bit of batter on it.
Let cool on a wire rack before lifting out of the pan and cutting into squares.

Notes

You can use a double boiler on the stovetop to melt the chocolate and butter together if you don’t want to use the microwave.
For this recipe, weighted measurements are included to ensure greater accuracy with the ingredients. If you’re using cup measurements, be sure to use the spoon and level method for the flour and cocoa. Scooping them out of the bag or container will pack them into your measuring cup and result in too much flour and/or cocoa for the recipe.
Letting the chocolate mixture cool for 5 minutes before adding room temperature eggs will ensure the eggs whisk into the batter easily.
Gently fold in the raspberries. It doesn’t matter if some of the raspberries break apart, but you don’t want all of them to get mushy in the batter.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.