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Raspberry Swirl Brownies

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Ingredients

  • 1 Cup Fresh Raspberries
  • 1 1/4 Cups Flour
  • 2 Tbs. Cocoa Powdered
  • 1 tsp. Kosher Salt
  • 11 oz. Dark Chocolate (60-72% cacao), coarsely chopped
  • 1 Cup Unsalted Butter, cut into 1" cubes
  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar, packed
  • 5 Eggs, room temperature
  • 1 1/2 tsp. Vanilla

Details

Preparation

Step 1

Preheat oven to 350 degrees. Butter sides and bottom of a 3 quart baking dish or 13"x9" baking pan. Place raspberries in a food processor, blend until smooth. If desired, strain puree to remove seeds. Set puree aside. In a medium bowl, whisk together flour, cocoa powder and salt; set aside. Place chocolate and butter in a double boiler. Heat and stir occasionally until melted and combined. Remove from heat but keep warm while adding sugars; whisk until completely combined. Pour into bowl and let cool to room temperature. Add 3 eggs to chocolate mixture; whisk until just combined. Add remaining eggs; whisk until just combined. Add vanilla; stir until combined. Sprinkle flour mixture over chocolate mixture. Using a spatula (not a whisk), fold until just a trace amount of flour mixture is visible. Pour mixture into prepared pan. Smooth top with spatula. Drizzle raspberry puree over batter. Swirl in with a knife. Bake 25-30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs, rotating pan halfway through. Cool on wire rack. Makes 24 brownies.

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