Recipes and Cooking Raspberry Swirl Brownies 3.5 (12) A swirl of fresh raspberry puree adds color and flavor to these indulgent chocolate brownies. By Matt Lewis and Renato Poliafito Published on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 25 mins Total Time: 50 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 cup fresh raspberries 1 ¼ cup all-purpose flour 2 tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 11 ounce quality dark chocolate (60-72%), coarsely chopped 1 cup unsalted butter (2 sticks), cut into 1-inch cubes 1 cup granulated sugar ½ cup packed light brown sugar 5 eggs, room temperature 1 ½ teaspoon vanilla Directions Preheat oven to 350°F. Butter the sides and bottom of a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place raspberries in a food processor; cover and blend until smooth. If desired, sieve puree to remove seeds. Set puree aside. In a medium bowl whisk together the flour, cocoa powder, and salt; set aside. Place the chocolate and butter in the top of a double boiler or a large heat-proof bowl. Set over a pan of barely simmering water (the bottom of the pan should not touch the water). Heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove from heat, keeping pan or bowl over water. Add both sugars; whisk until completely combined. Remove from water. Mixture should be at room temperature. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold until there is just a trace amount of flour mixture visible. Pour the mixture into the prepared pan and smooth the top with your spatula. Drizzle the raspberry puree over the batter and swirl in with a table knife or thin metal spatula. Bake the brownies for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating the pan halfway through baking. Cool completely on a wire rack. Rate it Print Nutrition Facts (per serving) 226 Calories 14g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 226 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 59mg 20% Sodium 64mg 3% Total Carbohydrate 26g 9% Total Sugars 18g Protein 3g Vitamin C 1.3mg 7% Calcium 21mg 2% Iron 1.5mg 8% Potassium 114mg 2% Folate, total 18.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.