I threw these together last-minute for a birthday gift with some leftover raspberry puree I’d made for another project and they garnered high praise from the recipients (the birthday girl, her sister, and my husband who nabbed a huge hunk for himself before I packaged them.) I always test my treats to make sure they’re worthy of gifting and oh boy, these were good. I meant to have half a brownie, but of course I had to eat the entire thing after the first bite. I love the tart berry flavor with the sweet dark chocolate. Oh yeah, baby.
Dark Chocolate Raspberry Swirl Brownies
Printable recipe
Printable recipe with picture
1 (19.9 oz) Dark Chocolate Brownie mix
1/2 cup (1 stick) butter, melted
1 egg
1/3 cup water
~OR your favorite dark chocolate brownie recipe
1/2 cup raspberry puree (recipe follows)
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 and grease the bottom of a 9×13″ pan with shortening. Mix everything but the raspberry puree about 50 strokes, or until glossy & well-mixed. Pour into prepared pan and smooth with a spatula. Pour small puddles of raspberry puree over the top, then run a knife through them from side to side lengthwise and then width-wise a few times to create a marble effect. Sprinkle chocolate chips over the top. Bake for 30-40 minutes, or until toothpick inserted one inch from side of pan comes out clean. Cool completely on a wire rack before serving. For easier cutting, place pan in refrigerator for a 1/2 hour. These can be frozen for up to six months in an airtight container.
Raspberry Puree
16 oz frozen raspberries
1 teaspoon lemon juice
1/2 cup sugar
Place berries in a microwave-safe bowl and heat for a minute, stir, and continue heating in 30 second bursts, stirring in between, until they are defrosted but not hot. Their juices should be flowing. Place a wire sieve over a bowl and dump the berries into it. Stir them until they have given up about 1/2 cup of juice. Pour the juice into the bowl you used to heat the berries and microwave, stirring occasionally, until liquid is reduced to 2 tablespoons. Stir the drained berries into the reduced juice along with the lemon juice and sugar. You can process this until smooth or you can just stir it to leave it slightly chunky, which is what I prefer. Store extra covered in fridge–goes great on pancakes. Can be stored 10 days in the refrigerator or 1 year frozen.
Recipe by Veronica Miller
Veronica's Cornucopia 