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A stack of four chocolate raspberry brownies.

Chewy Chocolate Raspberry Brownies (No Cocoa Powder)

These easy and chewy Chocolate Raspberry Brownies are super fudgy, have a sweet raspberry sauce swirled on top and are filled with chunks of delicious chocolate. They are easy to make and do not use cocoa powder. The batter is made with melted chocolate instead, which makes these rich brownies extra scrumptuous!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 16
Calories 241 kcal

Ingredients
  

  • 1 cup raspberries
  • ¼ cup sugar
  • 1 tablespoon water
  • 8 tablespoons unsalted butter
  • 3.5 ounces 70% cocoa dark chocolate bar, coarsley chopped
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate, coarsley chopped

Instructions
 

  • In a small saucepan, add the raspberries, sugar and water. Cook over medium-low heat for 5 minutes, stirring occasionally.
    1 cup raspberries, ¼ cup sugar, 1 tablespoon water
  • Transfer raspberry mixture to a blender leaving the top ajar to allow steam to escape. Puree raspberry mixture until smooth.
  • Pour the raspberry mixture back into the saucepan through a fine mesh sieve, using a whisk to stir the sauce through the sieve. Discard the remaining solids in the fine mesh sieve.
  • Return the pan to medium-low heat and continue to cook for 10 minutes or until thickened. Remove from heat and let cool slightly.
  • Preheat oven to 350°F. Line a square baking pan with parchment paper or coat with cooking spray.
  • Heat butter in a small saucepan over medium heat until melted. Remove from heat and add the chopped dark chocolate. Stir until fully melted and smooth. Set aside to cool slightly.
    8 tablespoons unsalted butter, 3.5 ounces 70% cocoa dark chocolate bar, coarsley chopped
  • In a medium bowl, combine the brown sugar, egg, egg yolk and vanilla. Stir with a whisk until well combined.
    ¾ cup packed brown sugar, 1 egg, 1 egg yolk, 2 teaspoons vanilla
  • Add the chocolate mixture to the brown sugar mixture and stir with a whisk until fully combined.
  • Add the flour, baking powder, salt and chopped chocolate to the chocolate mixture. Using a rubber spatula, fold in the ingredients just until combined.
    1 cup flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup chocolate, coarsley chopped
  • Transfer mixture to prepared baking pan. Spread evenly.
  • Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
  • Bake in 350°F oven for 25-27 minutes.
  • Remove from the oven and let cool completely before cutting into squares.

Nutrition

Calories: 241kcalCarbohydrates: 28.6gProtein: 3.4gFat: 14.1gSaturated Fat: 8.9gCholesterol: 41mgSodium: 130mgPotassium: 92mgFiber: 2.6gSugar: 19.1gCalcium: 45mgIron: 3mg
Keyword brownies, chocolate, raspberry
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