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Indulge in Decadent Raspberry Chocolate Noel Brownies Today

Experience the rich, fudgy delight of Decadent Raspberry Chocolate Noel Brownies, blending chocolate and tart raspberries for an unforgettable treat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 200 kcal

Equipment

  • microwave-safe bowl
  • Square baking pan
  • Parchment Paper
  • Mixing Bowls
  • Spatula

Ingredients
  

Brownie Batter

  • 4 oz Bittersweet Chocolate Provides a rich chocolate flavor; always opt for high-quality chocolate for the best results.
  • ½ cup Unsalted Butter Adds essential moisture; using unsalted allows you to control the overall saltiness.
  • ¾ cup Granulated Sugar Sweetens the brownies; adjust to taste for your desired sweetness level.
  • 2 large Eggs Contributes structure and richness; use room temperature eggs for easier blending with melted ingredients.
  • 2 tsp Vanilla Extract Enhances the chocolate flavor and adds a warm aroma to the brownies.
  • ⅔ cup All-Purpose Flour Provides essential structure; be careful not to overmix to maintain fudgy texture.
  • 1 tsp Instant Espresso Powder Intensifies the chocolate flavor without a coffee taste; optional but highly recommended.
  • ½ tsp Baking Powder Acts as a leavening agent for a lighter brownie texture.
  • ¼ tsp Salt Balances the sweetness and enhances the overall flavor profile.

Raspberry Swirl

  • ½ cup Fresh Raspberries Adds a delightful tartness; frozen raspberries can be used in a pinch.
  • ¼ cup Raspberry Jelly Provides a sweet, jammy flavor that swirls beautifully throughout the brownies and adds moisture.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Line a square pan with parchment paper, making sure to leave some excess hanging over the sides for easy removal once baked.
  • In a microwave-safe bowl, combine the bittersweet chocolate and unsalted butter. Melt gently in the microwave at half power, stirring until smooth and glossy, about 1-2 minutes.
  • Stir in the granulated sugar until well mixed. Then add in the two large eggs and vanilla extract, mixing until the mixture is glossy and well combined.
  • Gently fold in the all-purpose flour, instant espresso powder, baking powder, and salt. Mix until no visible flour remains but be careful not to overmix to keep the brownies fudgy.
  • Pour the brownie batter into the prepared pan. Swirl in the raspberry jelly, and gently sprinkle the halved fresh raspberries on top, pressing them down lightly into the batter.
  • Place in your preheated oven and bake for 20-25 minutes. Perform the toothpick test by inserting it near the edge; a few sticky crumbs should cling to it for perfect doneness.
  • Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang.
  • Optional: Dust with powdered sugar before serving for an extra touch of elegance.

Notes

These brownies are perfect for festive gatherings, and can be stored at room temperature for up to 3 days. Enjoy warm with vanilla ice cream or red wine.

Nutrition

Serving: 1brownieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 5mg
Keyword brownies, chocolate, Dessert, Easy, Holiday, raspberry
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