The hardest part of this recipe is melting the butter. Seriously.
Now I don’t like using the words ‘best’ or ‘easiest’ to describe my recipes because let’s face it, I’m not the inventor of desserts. But for these brownies, they really are the easiest brownies I have ever made – aside from a box mix, of course. 🙂
I love this recipe not only because it is easy, but it produces rich, chewy and decadent brownie love. I also appreciate that they are not overly sweet and when you add fresh raspberries and chocolate chips, you’ll get enough sweetness.
Don’t get me wrong. Because they don’t have as much sugar as you would expect, I still would not classify them as healthy … a stick of melted butter takes care of that.
These have been my go-to quick dessert recipe when I need to make something quick, that gives the appearance that they took all day. Shhh, don’t tell anyone though. 🙂
Tips for making the brownies
- Bring the eggs to room temperature. Take them out of the refrigerator about a half-hour before you begin. I would not have them sit out any longer than an hour.
- You can also use raspberry jam to swirl on top of the brownie batter – or any other flavor you like. I just have a preference for the fresh, tart flavor of fresh fruits and berries.
- When mixing the brownie batter, be gentle when folding in the flour and chocolate chips. Overworking the batter will give you tough, not chewy, brownies.
- The size and shape of the brownies are totally up to you. I personally like smaller brownies because then I don’t feel so bad when I eat 4 at a time.
- Top your brownies with powdered sugar, whipped cream, my Strawberry Whipped Coconut Cream, hot fudge, more chocolate chips, extra berries … whoa, got a little carried away. The point is, top these yummy bites with whatever you like!
Easy Double Chocolate Raspberry Brownies
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs - room temperature
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup fresh raspberries
- Adjust the oven rack to the middle position and preheat the oven to 350o degrees. Grease an 8-inch baking pan.
- In a small bowl, smash up the raspberries with a fork or spoon until completely broken apart. Set aside.
- In another small bowl, whisk together the flour, cocoa powder, and salt.
- Melt the butter in a medium, microwave safe, bowl in the microwave in 20-second intervals until the butter is completely melted. About 40 – 60 seconds.
- Add the sugar and vanilla and whisk until blended, then add one egg at a time and whisk until smooth.
- Using a rubber spatula, fold in the flour mixture and gently fold until no flour streaks remain. Add the chocolate chips and fold in a few more strokes until incorporated.
- Pour the brownie mixture into the prepared baking pan and smooth out with the spatula. Using a spoon, drop small dollops of the smashed raspberries on top of the brownie batter and swirl through the top of the batter with a toothpick. You may have larger chunks of the raspberry and random swirls – this is ok.
- Bake for 25 – 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan. For serving, you can cut the brownies evenly into 12 or 16 brownies – depending on how big or small you want them! Top with powdered sugar, my Strawberry Whipped Coconut Cream, or enjoy straight out of the pan!
- Be careful not to overmix the batter when you fold in the flour. Mixing too much will result in a tougher brownie.
- Folding in the chocolate chips into the mixed batter also helps to not overmix the batter.
- The raspberry mixture is intended to be a little ‘rough’. It provides a nice tart complement to the chocolatey sweetness of the brownies!