Raspberry Brownies

These fudgy raspberry brownies are a simple yet elegant dessert that bakes up in minutes! rich, chocolatey, and gooey in the middle, they are sure to impress.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

1/4 cup + 2 tablespoons unsalted butter
1 cup chocolate chopped
3/4 cup sugar
2 large eggs
2 tablespoons cocoa powder
3 tablespoons arrowroot powder or cornstarch
1/2 cup raspberries

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8 pan with parchment paper, allowing for some overlay for easy removal. Grease it lightly and set aside.
In a microwave-safe bowl, combine your chopped chocolate with butter and melt together.
Add the sugar of choice and whisk into the chocolate mixture. Add the eggs one at a time and whisk in. Add your cocoa powder and arrowroot powder and whisk well, until a smooth batter remains. Fold through the raspberries.
Transfer the batter to the lined pan and bake for 25-30 minutes or until a toothpick comes out mostly clean.
Allow brownies to cool in the pan completely before slicing.

Notes

TO STORE: Brownies store well at room temperature for up to three days. Keep them in a sealed container at all times. If you'd like to keep them longer, store them in the fridge for up to two weeks.

TO FREEZE: Store the cooled raspberry brownie pieces in ziplock bags in the freezer for three months.

Nutrition