Prepare to embark on a decadent culinary journey that will make your taste buds dance with pure delight! These double chocolate brownies aren't just another dessert - they're a luxurious experience that combines rich, fudgy chocolate with a tangy raspberry twist that will leave you craving more. Whether you're a chocolate lover, a home baker, or someone looking to impress guests with a show-stopping dessert, this recipe promises to be your new go-to indulgence that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup raspberries
- 1/4 cup sugar (for compote)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and allow it to cool slightly.
- In a large mixing bowl, combine the melted butter and 2 cups of sugar. Whisk together until well blended.
- Add 4 large eggs, one at a time, to the sugar and butter mixture, whisking well after each addition. Stir in 1 teaspoon of vanilla extract.
- In another bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 1 cup of chocolate chips until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the raspberry compote. In a small saucepan, combine 1 cup of raspberries and 1/4 cup of sugar over medium heat.
- Cook the raspberries, stirring occasionally, until they break down and the mixture begins to bubble, about 5-7 minutes. Remove from heat and let it cool slightly.
- Once the brownies are done baking, remove them from the oven and allow them to cool in the pan on a wire rack for about 10-15 minutes.
- After cooling, cut the brownies into 12 equal squares. Serve warm or at room temperature, drizzled with the raspberry compote.
- Enjoy your delicious double chocolate brownies with a tangy raspberry compote!
Tips
- Use room temperature eggs for better batter incorporation and smoother texture.
- Don't overmix the batter - mix just until ingredients are combined to keep brownies tender.
- For extra fudgy brownies, slightly underbake them and let them cool completely in the pan.
- Use high-quality cocoa powder and chocolate chips for the most intense chocolate flavor.
- Let the raspberry compote cool slightly before drizzling to prevent it from making the brownies soggy.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a professional touch, dust the finished brownies with a light sprinkle of powdered sugar before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
