Seasonal Raspberry Triple Chocolate Brownies

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I absolutely love this recipe. It is your basic brownie recipe that allows you to customize it to your liking. I chose to use three different types of chocolate to make these. You could use four or even one if you like. The addition of the raspberries gives it that tart punch that adds a simple yet complex addition to this sweet treat.

Try it out and play with it. I promise you won’t be sorry. You’ll see that it doesn’t matter which piece you eat. The long standing debate of corner, side or middle will no longer be an issue.

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Raspberry Triple Chocolate Brownies

Tart and tangy brownies. In a fudgy blanket of three types of chocolate.
Servings 12
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Equipment

  • 9×12 Baking Dish
  • Bowl x 2
  • Wooden Spoon
  • Sauce Pot
  • Whisk
  • Cookie Sheet

Ingredients

  • 4 oz. Unsweetened Chocolate chopped
  • 4 oz. Semi Sweet Chocolate Chips
  • ½ pound Butter
  • 2 cups Sugar
  • 2 tsp Vanilla Extract
  • 4 ea. Eggs
  • cups Flour
  • 1 tsp Salt
  • 2 pints Raspberries
  • 4 oz. Milk Chocolate Chips

Instructions

  • Preheat oven to 350°F/176°C, line the baking dish with parchment paper. Spray with pan coating. This will make it easier to remove the brownies when done
  • Place about two inches of water in sauce pot and place on medium heat. In a bowl combine Unsweetened Chocolate, Semi-Sweet Chocolate, 1 cup of Sugar and Vanilla. Stir with whisk occasionally until the mixture is melted
  • In a separate bowl add Eggs and whisk thoroughly
  • Add in remaining 1 cup of Sugar while whisking the Eggs. When combined
  • In another bowl combine Flour and Salt, mix
  • Slowly add Flour Mixture to Eggs while mixing until completely incorporated
  • Slowly add Chocolate mixture to Egg mixture and mix thoroughly
  • Fold in 3/4 of the Raspberries, gently combine
  • Pour the Batter into the prepared dish. Top with remaining Raspberries and Milk Chocolate
  • Bake in oven for about 30 minutes or until a toothpick comes out clean from the center of the Brownie
  • Cool completely and use the parchment paper to help remove from dish

Notes

Additional Twist: This is recipe is super flexible! You can cook the brownies less for a more fudgy texture. Cook them longer for a more cake-like texture. You can change out the chocolate for bittersweet or dark depending on preference. 
Author: Jason Pepin
Calories: 457kcal
Cost: 20
Course: Dessert, Main Course, Snack
Cuisine: Any
Keyword: Brownie, Chocolate, Fudge, Milk, Raspberry, Semi-Sweet, Sugar, Sweet

Nutrition

Calories: 457kcal | Carbohydrates: 61g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 334mg | Potassium: 272mg | Fiber: 8g | Sugar: 40g | Vitamin A: 505IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 3mg

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