Everyone needs an easy treat to bake coming into the season of spring! This recipe will teach you how to make chocolatey, soft raspberry brownies that you can share with your family and friends! In this how-to, there are instructions on how to add raspberries to make the fudge brownies sweeter and perfect for the spring season. This delicious recipe, rated 4.9 stars, is found in Handle the Heat-by Tessa Arias, a website where you can find many recipes for different basked pastries that are highly suggested to try.

You can find the recipe here.

Ingredients: 

• 10 tablespoons (142 grams) unsalted butter
• 4 ounces (113 grams) semi-sweet chocolate, chopped
• 1 cup (200 grams) granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup (64 grams) all-purpose flour, measured correctly
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (100 grams) semisweet chocolate chunks
• 1 cup (125 grams) fresh or frozen raspberries (do not thaw if using frozen)
• Freeze-dried raspberries, for garnish

Instructions: 

1. Preheat oven to 350℉. Line a metal 8-inch square pan with parchment paper.
2. In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring in between, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until slightly warm to touch.
3. Add in eggs, egg yolk and vanilla extract and whisk vigorously for about one minute, or until the batter is very well combined and creates ribbons. This helps create that shiny crust on top.
4. Use a rubber spatula to stir in the flour, cocoa powder and salt until just combined. Stir in the chocolate chunks and raspberries.
5. Pour into the prepared pan and smooth out evenly. Bake for 30 minutes. Let cool in the pan for at least 30 minutes before slicing.
6. Before serving, pulverize the freeze dried raspberries either in a food processor, blender, or in a ziptop bag with a rolling pin or mallet. Use a fine mesh strainer to lightly garnish the pulverized raspberries over the brownies. For a finer texture and to remove the dried raspberry seeds, sift a few times before garnishing the brownies.
7. Brownies can be stored in an airtight container at room temperature for up to two days, or in the fridge for five days.

Baking Process:

The prep time for this recipe is 15 minutes. The cook time is 30 minutes and in total the time to bake is 45 minutes. After baking it is advised to let the brownies sit for 30 minutes to let them cool before serving a slice.

Reviews:

Teachers and students at Ida B. Wells have tried this recipe and given feedback on what they like about it, and tips for what a baker could do differently. History teacher Frank Mathews gave a 4.9 star review. For someone who isn’t very fond of sweet things,  “They are great, not too sweet and have a perfect amount of chocolaty taste!” says Mathews. He also thinks they are a perfect recipe for spring.

My personal review for this recipe is a five star. I loved the baking process, it is very straightforward and a fun experience. Getting to bake using one bowl was great, while the brownies turned out perfect with the added in raspberries and I thought it was delicious.

The last IBW student that tried this recipe was Hannah Hewa, a freshman. She thought the brownie was amazing. She also suggested people who are going to use this recipe in the future should have their brownies in the oven for 30 minutes if they like a soft and moist center. She also suggested putting it in for 32-35 minutes if you are looking for a chewy texture.

This recipe has been shown to please many consumers with its delicious taste. This extremely easy recipe to bake fudgy raspberry brownies will be a great activity for the upcoming spring season!