Indulge your sweet tooth with a dessert that perfectly marries the rich, creamy goodness of Nutella with the tart freshness of raspberries—welcome to the world of Raspberry Nutella Brownie Cake! This decadent treat is not just a feast for the eyes but also a delightful explosion of flavors in every bite. Whether you're hosting a gathering or simply craving something sweet, this cake is sure to impress. With just 45 minutes from prep to plate, you’ll be savoring this chocolatey delight in no time. Ready to dive into this irresistible recipe? Let’s get baking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup Nutella
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Allow the butter and sugar mixture to cool slightly, then add the large eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and glossy.
- Stir in the Nutella until fully incorporated, blending until the mixture is rich and creamy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, ensuring they are 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 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Once baked, remove the brownie cake from the oven and allow it to cool in the pan for about 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely.
- After the cake has cooled, slice it into squares and serve. Enjoy your delicious Raspberry Nutella Brownie Cake!
Tips
- Use Room Temperature Ingredients: For the best results, ensure your eggs and Nutella are at room temperature. This helps them blend more easily into the batter, resulting in a smoother texture.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to dense brownies, while a gentle fold will keep them light and fudgy.
- Choose Fresh Raspberries: Opt for fresh raspberries for the best flavor and texture. If you can’t find fresh ones, frozen raspberries can work, but be sure to thaw and drain them first to avoid excess moisture.
- Check for Doneness: Since oven temperatures can vary, start checking your brownie cake a few minutes before the recommended baking time. A toothpick should come out with a few moist crumbs but not wet batter.
- Let it Cool: Allow your brownie cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Serve Warm or Chilled: This cake is delicious both warm and chilled. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Nutrition Facts
Calories: 405kcal
Carbohydrates: 54g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
