Small Batch Double Chocolate Raspberry Brownies

Small batch raspberry brownies cut into squares and piled on a wood cutting board.

Small Batch Double Chocolate Raspberry Brownies

Small batch chocolate raspberry brownies made with cocoa powder, melted chocolate, and fresh swirls of raspberries. These easy homemade brownies are rich and fudgy with shiny crinkly tops.

Prep Time15

Cook Time26

Total Time41

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 121kcal

Author: Erin Cernich

Equipment

Ingredients

⅓ cup fresh raspberries
1 large egg, room temperature
½ cup organic cane sugar or granulated sugar
1 teaspoon vanilla extract
⅓ cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons cold pressed refined coconut oil
⅓ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350F degrees. Fully line a 6-inch cake pan with parchment paper (see photo in Post). Grease any exposed corners.
In a small bowl, smash the raspberries in chunks.
1/3 cup fresh raspberries
In a medium mixing bowl, add the egg, sugar, and vanilla. Whisk the mixture for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note – I like to mix the egg and sugar as the first step to 'dissolve' the sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.
1 large egg, room temperature, 1/2 cup organic cane sugar, 1 teaspoon vanilla extract
Melt the chocolate – In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments – stirring after each – until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Let it cool for a couple of minutes.
1/3 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil
In a small mixing bowl, whisk together the flour, cocoa powder, and salt. If your cocoa powder is lumpy, sift it through a fine mesh strainer set over the mixing bowl. Note - To skip using this bowl, you can sift the dry ingredients through the mesh strainer set over the wet ingredient bowl.
1/3 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt
Pour the chocolate mixture into the egg mixture and stir until incorporated. Sprinkle the dry ingredients over the top and stir until no dry streaks remain.
Pour half of the batter into the prepared baking pan and smooth out with a spatula. Drop a few dollops of the smashed raspberries on top (about 1/2). Pour the remaining batter on top, smooth to the edges, and dollop with the remaining raspberries. Swirl the raspberries through the top of the batter with a knife or toothpick. You may have larger chunks of the raspberry and random swirls - this is ok. Optional - Dot the top of the batter with extra chocolate chips.
Bake for 26 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool the brownies completely in the pan set on a wire rack. Once cool, carefully lift out of the pan and cut into desired shapes and sizes. Note – The brownies are easier to cut and taste best (fudgy!) when they are completely cool. Warm brownies will be crumbly.

Notes

Serving Size – This is a small batch recipe that can be doubled and made in an 8x8-inch pan. The bake time may need to be increased by 2 to 3 minutes.
Raspberries - I recommend fresh if available. Frozen, thawed, and drained will also work.
Double Boiler – Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long and the chocolate may seize up.
Cocoa Powder – Dutch process or natural cocoa will work. I prefer Dutch for the rich flavor, and it isn't as acidic.
Storing – Store the brownies covered at room temperature for up to 1 week. To freeze, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Nutrition