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Bloody Raspberry Swirl Brownies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Saucepan
  • Mixing Bowl
  • Loaf Pan

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3/4 cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F. Line a small loaf pan with parchment paper.
  • Melt the butter in a small saucepan over low heat. Remove from heat and stir in the 1/2 cup sugar until combined.
  • Whisk in the egg and vanilla extract until smooth.
  • Stir in the flour, cocoa powder, and salt until no dry streaks remain.
  • In a separate small saucepan, combine the raspberries, 1 tablespoon sugar, and lemon juice. Cook over medium heat for 4 minutes, stirring and mashing until the mixture thickens slightly.
  • Pour the brownie batter into the prepared pan. Drop spoonfuls of the raspberry mixture over the top and drag a knife through to create swirls.
  • Bake for 22 minutes until the center looks set. Cool completely before slicing.

Notes

Press the raspberry mixture through a fine sieve before swirling if you prefer fewer seeds. The brownies firm up as they cool, so slice them once fully at room temperature. Leftovers keep in an airtight container in the fridge for three days and taste best when brought back to room temperature before serving.
Course: Dessert
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Loaf Pan