Raspberry Brownies

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–+ servings

Fudgy Chocolate Raspberry Brownies! These delicious brownies with raspberries are moist, fudgy, fruity, and baked with only a little sugar!

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Prep Time :10

Cook Time :25

Total Time :35

Servings : 12 Brownies

Calories : 204kcal

Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
Melt the chocolate and dairy-free butter over a water bath or in the microwave.
In a large mixing bowl, mix together melted butter, chocolate, and sugar. Add eggs and vanilla extract until combined.
Add in flour, baking powder, and salt. Fold in raspberries. → Optional: Keep a few raspberries for the next step!
Pour into the prepared pan. → Optional: Decorate with the leftover raspberries! Makes your brownies instantly more beautiful!
Bake for 30-35 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
Cut into 12 brownies & enjoy!

Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to 2 days.
Freeze brownies in a freezer bag for up to 3 months. Defrost single brownies at room temperature or rebake for a few minutes at 355°F (180°C).
Sugar: Those brownies are made with less sugar than regular brownies, thus they are less sweet. Feel free to add each ¼ cup white and brown sugar for sweeter brownies!
Raspberries: Use fresh ones when in season! If using frozen raspberries, you can add them frozen to the brownie batter, no need to thaw them first.