Desserts
Chocolate Raspberry Brownies
Fudgy brownies with chocolate raspberry dark balsamic in the batter and swirled across the top before baking.
- 45 min total
- 15 min prep
- 30 min cook
- Easy
- Serves Makes 16 brownies
- Vegetarian
Ingredients
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 3 tbsp Chocolate Raspberry Dark Balsamic, divided
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp salt
- 1/2 cup fresh raspberries
- Flaky salt, to finish
Let’s make it
- Heat the oven to 350F. Line a 9x13 pan with parchment, leaving an overhang.
- Melt the butter and chocolate together over low heat, stirring until smooth, then take it off the heat and let it cool 5 minutes.
- Whisk in the sugar, then the eggs one at a time, then 2 tbsp Chocolate Raspberry Dark Balsamic and the vanilla. Beat 60 seconds, until glossy.
- Sift over the flour, cocoa and salt and fold just until no dry streaks remain. Do not overmix.
- Spread into the pan. Dot with raspberries, drizzle the last tablespoon of dark balsamic over the surface, and drag a knife through it two or three times.
- Bake 28-30 minutes, until the edges are set and a skewer in the centre comes out with moist crumbs. Cool completely in the pan, then finish with flaky salt and cut.
Why it works
A spoonful of acid sharpens chocolate the way espresso does, so the brownies taste more chocolatey rather than fruity. Beating the eggs and sugar until glossy is what gives you the thin, crackled top.
The OTM finish
The last tablespoon of Chocolate Raspberry Dark Balsamic swirled across the surface just before baking.
Make it your own
Fold in chopped dark chocolate for pockets that stay molten, swap raspberries for cherries, or serve warm with the cheesecake drizzle.
Quick tip
Cool them completely before cutting. Warm brownies drag on the knife and lose their edges.
Shop the recipe
The bottle this recipe is built on.