Raspberry Brownie
6 servings
75 minutes
Brownies with raspberries are an exquisite combination of rich chocolate flavor and the refreshing tartness of ripe raspberries. This dessert, born in America in the late 19th century, quickly gained popularity worldwide. Its velvety texture with a crispy crust and moist center makes brownies a favorite treat for many gourmets. The addition of raspberries gives the classic recipe a touch of freshness and brightness, perfectly balancing the sweetness of chocolate. Brownies with raspberries can be served as a standalone dessert or complemented with a scoop of vanilla ice cream. They are perfect for cozy family evenings, festive tea parties, and even morning coffee. The simplicity of preparation and richness of flavors make this dessert a true find for sweet lovers.
1
Grease the detachable mold with oil or line it with baking paper.
- Butter: 250 g
2
Cut the soft butter and chocolate into cubes, place them in a saucepan, and melt over medium heat, stirring constantly. Set aside to cool slightly.
- Butter: 250 g
- Dark chocolate: 350 g
3
Whisk the large eggs. While whisking, add powdered sugar and continue whisking until the mixture is thick and homogeneous. Fold in the slightly cooled chocolate-butter mixture and mix.
- Chicken egg: 3 pieces
- Farina sugar: 200 g
4
Mix the dry ingredients and gently fold into the chocolate mixture. Pour a little more than half of the batter into the mold. Distribute raspberries on top. Then pour in the remaining batter.
- Wheat flour: 100 g
- Baking powder: 1 teaspoon
- Raspberry: 300 g
5
Bake in the oven at 170 degrees for about 40-45 minutes. Check readiness with a wooden stick.
6
Let the finished pie cool completely. It should remain moist in the middle. Optionally, dust with powdered sugar and decorate with fresh berries and mint leaves.
- Salt: pinch