Raspberry chocolate brownies are a decadent festive treat for Valentine’s Day or any special occasion! These raspberry brownies are a quick chocolate raspberry dessert that everyone will love!
Sprinkles or additional shaved chocolate - for topping
Instructions
Preheat oven to 350°F and position rack in center of oven. Grease a 9x9 baking pan with cooking spray and line with parchment paper, leaving an overhang to allow for easy removal of the brownies.
Combine cooled melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
¾ cup unsalted butter, 1 tablespoon vegetable oil, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoon pure vanilla extract, 3 large eggs
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until JUST combined.
¾ teaspoon sea salt, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder
Gently fold in the chopped chocolate.
4 oz bittersweet baking chocolate
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 25-30 minutes or until center of brownies are just set. A toothpick entered into the center of the pan should come out dirty, but the batter should generally not jiggle when shaken.
After cooling in pan for 15-20 minutes, carefully remove them out of the pan in one piece and allow to cool completely.
Raspberry Buttercream Frosting
Purée raspberries using a blender, immersion blender, or food processor. Press through a sieve to remove seeds and measure out ⅓ cup of purée.
1 6-oz. container fresh raspberries
Beat softened butter with a hand mixer or paddle attachment of a stand mixer until creamy and fluffy. Add raspberry purée, vanilla, and salt and cream together until well combined.
¾ cups unsalted butter, 1 ½ teaspoon pure vanilla extract, ½ teaspoon table salt
Add 2 cups of powdered sugar and beat to incorporate. Add up to one more cup of powdered sugar to achieve desired consistency.
3 cups powdered sugar
Spread frosting over cooled brownies and top with sprinkles or shaved chocolate, and slice. These brownies can be stored at room temperature for 3 days, or refrigerated for up to 5 days.
Sprinkles or additional shaved chocolate
Video
Notes
Raspberry purée substitute: To save time, you can also use red raspberry jam in place of raspberry purée. Just add in ⅓ cup of raspberry jam and adjust the powdered sugar according to your preferred level of sweetness. If necessary, add a tablespoon or two of milk to help thin out the frosting a bit.Storage and Freezing: These raspberry chocolate brownies are great at room temperature for up to 3 days, and can be store in the fridge for up to 5 days. They also freeze well, but are better frozen unfrosted.Brownies adapted from this fantastic Cafe Delites recipe