Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Fold in the raspberries.
- Spread the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares.
Nutritional Information (per serving):
- Calories: 250
- Fat: 15 grams
- Protein: 5 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich, chocolatey, and fudgy
- Chewy center with a crispy exterior
- Sweet and tart raspberry flavor
User Comments:
- "These brownies are the perfect balance of sweet and tart, with a delicious fudgy texture."
- "I love how the raspberries add a burst of fresh flavor to the brownies."
- "These brownies are so easy to make and always a hit with my family."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough brownies.
- For a fudgier brownie, bake for 32-35 minutes.
- For a chewier brownie, bake for 25-28 minutes.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
