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Easter Raspberry Swirl Brownies

Raspberry Swirl Brownies

These fudgy chocolate brownies feature beautiful marbled swirls of tangy raspberry, creating a decadent Easter dessert with the perfect balance of rich chocolate and bright berry flavors.
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Prep Time 15 minutes
Bake time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Toothpick or skewer (for swirling)

Ingredients
  

For the brownie base

  • 1/2 cup (113g) unsalted butter
  • 4 oz (113g) dark chocolate (60-70% cacao), chopped
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (85g) chocolate chips (optional, but who are we kidding?)

For the raspberry swirl

  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Instructions
 

  • Prep Mode. Preheat your oven to 350°F (175°C). Line your 8x8 inch pan with parchment paper, leaving some overhang on the sides for easy brownie removal later. Trust me, future you will appreciate this step.
  • Berry Business. In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over medium-low, crushing the berries with a wooden spoon as they warm. Once bubbling, stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat, strain through a fine-mesh sieve to remove seeds (unless you're into that texture), and set aside to cool.
  • Chocolate Magic. In a medium saucepan (or microwave-safe bowl), melt butter and chopped chocolate together on low heat, stirring frequently. Once smooth, remove from heat and let cool slightly. We want melted chocolate, not scrambled eggs in the next step.
  • Building the Batter. Whisk sugar into the chocolate mixture until combined. Add eggs one at a time, whisking well after each. Stir in vanilla. Switch to your spatula and gently fold in flour, cocoa powder, and salt just until combined – do not overmix! Fold in chocolate chips if using. (Spoiler: you should be using them.)
  • The Artistry Begins. Pour the brownie batter into your prepared pan. Dollop spoonfuls of the raspberry mixture on top. Use a toothpick or skewer to swirl the raspberry through the brownie batter with figure-eight or S-shaped motions. Don't overdo it – we want distinct swirls, not a fully mixed pink brownie situation.
  • Bake to Perfection. Bake for 25-30 minutes. The center should be just set but still slightly gooey – a toothpick inserted should come out with a few moist crumbs, not wet batter. Remember: slightly underbaked is better than overbaked when it comes to brownies!
  • The Hardest Part. Let the brownies cool completely in the pan. I know, I know – this requires superhuman patience. But cutting into hot brownies gives you mess, not squares. For the cleanest cuts, refrigerate for an hour after cooling, then use a sharp knife wiped clean between cuts.

Notes

  • The raspberry swirl can be made a day ahead and refrigerated.
  • For extra decadence, serve warm with a scoop of vanilla ice cream.
  • These brownies freeze beautifully for up to 3 months. Wrap individually for grab-and-go treats!
  • For an Easter twist, you can sprinkle a few pastel-colored white chocolate chips on top before baking.
Special Dietary Notes
  • Nut-Free: Naturally!
  • Vegetarian: Yes
  • Gluten-Free Option: Substitute a 1:1 gluten-free flour blend
  • Dairy-Free Option: Use dairy-free chocolate and coconut oil instead of butter