Raspberry Brownie Cake
Store covered at room temperature for up to 3 days or in the fridge for 5 days. Freeze for up to 2 months — wrap slices individually for easy thawing.
Ingredients
- 6 oz. dark chocolate chopped
- 1½ sticks butter in small cubes
- 3 eggs size L
- ⅔ cup light brown sugar
- 1⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons Dutch unprocessed cocoa
- 2 oz. white chocolate chopped
- 2 cups raspberries fresh or freezed
Makes: 10inch round
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350°F and line a springform (10 inches (ca. 25 cm) in diameter) with parchment paper.
- Melt the dark chocolate and butter over a bain-marie until smooth.6 oz. dark chocolate, 1½ sticks butter
- In a large bowl, beat the eggs and sugar for 5 minutes until pale and airy.3 eggs, ⅔ cup light brown sugar
- Sift flour, cocoa, salt, and baking powder over the egg mixture and fold in gently.1⅓ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, 3 tablespoons Dutch unprocessed cocoa
- Add the melted chocolate mixture and fold gently through the batter with a spatula until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Scatter raspberries and white chocolate pieces evenly over the batter.2 oz. white chocolate, 2 cups raspberries
- Bake for about 35 minutes, until the top is firm but the center is still slightly soft.
- Cool in the tin, then transfer to a rack. Dust with powdered sugar if desired.
NOTES
1. Can I use frozen raspberries? Yes, use them straight from the freezer so they don’t release too much moisture into the batter.
2. How do I know when it’s done? The top should be set and slightly cracked, but the center should still be a little soft—that's the brownie magic.
3. Variations
- Swap raspberries for cherries or blackberries.
- Add ¼ cup of chopped nuts for extra crunch.
- Use milk chocolate for a milder flavor.
- Store covered at room temperature for up to 3 days or in the fridge for 5 days. Freeze for up to 2 months— TIP: wrap slices individually for easy thawing.
Nutrition
Calories: 407kcal | Carbohydrates: 43g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 260mg | Fiber: 4g | Sugar: 23g | Vitamin A: 511IU | Vitamin C: 6mg | Iron: 4mg
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