I promised my raspberry brownie recipe ages ago but didn’t have photos to go with it until now. Just in time for Valentine’s Day – these are gooey, fudgy and decadent – best eaten with a fork (and a scoop of milk chocolate ice cream?)! The best part (aside from eating them) is that they contain whole wheat flour and are easily made lactose-free.
(By the way, I think I’ve finally gotten this dual blog thing down – so no more random photos popping up to email subscribers! Yay – and thanks for your patience!)
First, the printable version: click on the image below to enlarge, then print.
- 2 eggs
- 1/2 C granulated sugar
- 1/2 C packed brown sugar (make sure there are no clumps)
- 4 oz (8 Tbsp) unsalted melted margarine (as usual, I use Fleischmann’s unsalted because it’s lactose-free)
- 2 tsp milk (I use oat milk, any type will suffice)
- 1/2 C unsweetened cocoa powder (my favorite flavor-wise is Trader Joe’s brand)
- 1/3 C white whole wheat flour (I’ve not tried it, but you could likely use regular whole wheat as well in these)
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/4 C semi-sweet chocolate chips (if making lactose-free, double check ingredients on these!)
- 1 1/2 C raspberries (if frozen, place in colander & run under lukewarm water until thawed a bit)
- 1/4 C water
- 1 Tbsp flour
- 1/4 C sugar
Prepare raspberry filling:
- In medium sized microwave-safe bowl, combine flour & 1 Tbsp water (taken from your 1/4 C water). Stir until smooth.
- Pour in remaining water (discard an additional 1 Tbsp if you used frozen berries as they’ll have more moisture).
- Add sugar, stir until combined.
- Last, add raspberries and stir/mash them up into your mixture.
- Heat in microwave until boiling (you’ll need to watch – it may take a few minutes depending on your microwave). Allow to bubble/boil for ~30 seconds.
- Stir/mash your berries again and then return to microwave and heat them until bubbling/boiling for an additional 15-20 seconds.
- Set aside to cool.
- (if you do not want seeds in your filling, allow to cool 20-25 min. before straining mixture through a sieve or cheesecloth.)
Prepare brownie batter:
- Preheat oven to 325•F.
- Lightly spray/grease (bottom ONLY), a pie plate with 8 inch or less diameter across the bottom; then, lightly flour and shake off excess.
- In large bowl, beat eggs until fluffy.
- Add both sugars and mix on low or stir by hand until well combined.
- Add melted margarine, milk, cocoa, flour, salt and vanilla. Stir by hand until all dry ingredients are combined into mixture.
- Stir in chocolate chips.
- Pour half of batter into pie plate.
- Pour/spread raspberry filling on top of batter.
- Top with remaining brownie batter (it’s okay if the raspberry filling doesn’t stay underneath the batter – see photo below).
- Bake for 55-60 minutes. Start checking with toothpick at 50 minutes – remove from oven as soon as a toothpick inserted in center comes out clean.
- Allow to cool about 30 minutes. At this point, you may choose to serve them warm & gooey (YUM!), but they won’t have fully solidifed yet.
- If you’ve waited to eat them until cool, cut with a butter/table knife (makes a cleaner line than a sharper knife).
- Optional: garnish with chocolate syrup and fresh raspberries.
Have a dessert recipe you want see next? Let’s hear it!
Happy Tuesday :)