Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup fresh raspberries, pureed
- 1/4 cup powdered sugar
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Spatula
- Piping bag or ziplock bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the baking pan with butter or cooking spray.
2. In a large bowl, combine the melted butter, granulated sugar, cocoa powder, salt, and vanilla extract. Mix well.
3. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the flour and mix until just combined.
5. Pour the brownie batter into the prepared pan.
6. Drop spoonfuls of the raspberry puree onto the brownie batter.
7. Use a toothpick or knife to swirl the raspberry puree into the brownie batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean.
9. Let the brownies cool completely in the pan.
10. Once cooled, use a piping bag or ziplock bag to drizzle the powdered sugar over the top of the brownies.
11. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories: 345
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 205mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version of the recipe.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the brownie batter for extra crunch.
- You can substitute the raspberry puree with strawberry or blueberry puree for a different flavor.
Tips and tricks:
- Make sure the brownies are completely cooled before drizzling the powdered sugar over the top.
- Use a toothpick or knife to swirl the raspberry puree into the brownie batter for a marbled effect.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the brownies in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the brownies on a platter or cake stand with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries and a dusting of powdered sugar.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the brownies are too wet, increase the baking time or add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash the raspberries thoroughly before pureeing them.
Food history:
Brownies were first created in the United States in the late 1800s. They were originally made with molasses and were called "molasses cakes". The first chocolate brownie recipe appeared in a cookbook in 1906.
Flavor profiles:
The raspberry swirl brownies have a rich chocolate flavor with a tangy raspberry swirl.
Serving suggestions:
Serve the brownies as a dessert or as a sweet treat with a cup of coffee or tea.
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