Raspberry Swirl Brownies (Print-Friendly Version)

Fudgy brownies with a fresh raspberry swirl adding vibrant flavor and balance to rich chocolate.

# Ingredients Required:

→ Brownie Base

01 - 227 grams unsalted butter, melted
02 - 400 grams granulated sugar
03 - 125 grams all-purpose flour
04 - 100 grams unsweetened cocoa powder
05 - 4 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon baking powder

→ Raspberry Swirl

09 - 170 grams fresh raspberries
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon lemon juice

# Detailed Directions:

01 - Preheat the oven to 175°C. Grease a 23x33 cm baking pan and line it with parchment paper.
02 - Melt the butter over low heat, then remove from heat and stir in 400 grams sugar until combined.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
04 - Whisk flour, cocoa powder, salt, and baking powder in a separate bowl until evenly blended.
05 - Gradually fold the dry ingredients into the butter mixture until just incorporated, avoiding overmixing.
06 - Blend raspberries with sugar and lemon juice until smooth, then strain through a fine-mesh sieve to remove seeds.
07 - Pour batter evenly into the prepared pan. Spoon raspberry puree over the batter and use a knife or toothpick to create a swirl pattern.
08 - Bake for 30 to 35 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs.
09 - Let cool completely in the pan before slicing into squares and serving.

# Helpful Advice:

01 - For fudgier brownies, remove from oven slightly earlier; bake longer for a more cake-like texture.
02 - Frozen raspberries can be used if fresh are unavailable; thaw before pureeing.
03 - A white chocolate drizzle enhances the flavor and presentation.

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