Chocolate brownie with raspberry

Delicious brownie with raspberry and cocoa

Who doesn't love a decadent dessert that combines the rich flavors of cocoa with the freshness of raspberries? This raspberry brownie recipe is perfect for those days when you need a quick and tasty treat. Inspired by the tradition of homemade desserts, this recipe will take you on an unforgettable culinary journey, perfect for celebrating special moments or simply indulging yourself.

Preparation time: 15 minutes
Baking time: 50 minutes
Total time: 1 hour 5 minutes
Number of servings: 12

Ingredients

- 8 large eggs
- 24 tablespoons of granulated sugar
- 24 tablespoons of sunflower oil
- 24 tablespoons of skim milk
- About 500 g of all-purpose wheat flour (Grandma's Shelf 000)
- 1 packet of baking powder
- 1 packet of Bourbon vanilla sugar
- 1 teaspoon of Moroccan almond essence (Dr. Oetker)
- A pinch of iodized salt
- Juice and zest of one lemon
- 100 g of good quality cocoa
- About 250 g of raspberries (fresh or thawed)
- About 100 g of ground walnuts
- 50 g of powdered sugar (for decoration)

Preparation instructions

1. Preparing the ingredients
Before you start, make sure all ingredients are at room temperature. This will help achieve a finer texture for the brownie. Prepare a baking tray (about 30x40 cm) lined with parchment paper.

2. Beating the eggs
In a large bowl, crack the 8 eggs and add the granulated sugar. Use an electric mixer or a whisk to beat the eggs and sugar together. Vigorous beating will introduce air into the mixture, making the brownie fluffy. Continue until you achieve a frothy cream, about 5-7 minutes.

3. Adding the liquid ingredients
Add the oil and milk, gently mixing with a spatula or using the mixer on low speed until well combined. The flavors will intensify with each added ingredient, so feel free to add the almond essence as well.

4. Mixing the dry ingredients
Sifting the flour along with the baking powder is essential to avoid lumps. Add the sifted flour to the egg cream and carefully mix. Then, add the lemon juice and zest, which will add a note of freshness to the dessert.

5. Incorporating the cocoa
Finally, add the sifted cocoa, continuing to mix gently until you achieve a smooth batter. Good quality cocoa is key for an intense and rich flavor.

6. Adding the raspberries and walnuts
Before pouring the batter into the tray, mix the raspberries (if using thawed raspberries, make sure to drain any excess water) with the ground walnuts. These ingredients will add an interesting texture and a contrast of flavors.

7. Baking the brownie
Pour the mixture into the prepared tray, leveling the surface well. Bake in a preheated oven at 180 degrees Celsius for about 50 minutes. It is recommended to do the toothpick test: insert a toothpick in the center; if it comes out clean, the brownie is ready.

8. Cooling and serving
After removing the brownie from the oven, let it cool in the tray for 10-15 minutes, then transfer it to a wire rack to cool completely. When serving, generously sprinkle powdered sugar for an elegant appearance and to add a touch of sweetness.

Helpful tips

- For an even more intense cocoa flavor, try using dark cocoa, which will deepen the flavors.
- Raspberries can be replaced with other berries, such as blackberries or blueberries, to vary the recipe according to the season.
- For a crunchy layer, add some whole nuts or almonds on top of the batter before baking.

Nutritional information

This raspberry brownie is a good source of carbohydrates and protein due to the eggs and flour. Raspberries provide vitamins and antioxidants, making them a healthy ingredient in desserts. Each serving contains approximately 250-300 calories, depending on the portion served and the exact ingredients used.

Frequently asked questions

1. Can I use gluten-free ingredients?
Of course! You can replace the wheat flour with gluten-free flour, but make sure to use a flour blend that contains a binding agent.

2. Can I freeze the brownie?
Yes, the brownie freezes very well. Cut it into portions and wrap it tightly in plastic wrap, then place it in a freezer bag.

3. How can I customize the recipe?
Add different flavors, such as cinnamon or cardamom, or try adding melted chocolate to the batter for an extra touch of decadence.

Serving and pairing

This raspberry brownie pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce. A cup of coffee or a fragrant tea will perfectly complement this delicious dessert.

Enjoy this raspberry and cocoa brownie recipe, a true culinary indulgence that will bring smiles to the faces of your loved ones! Happy cooking and enjoy your meal!

 Ingredients: 8 pieces of eggs, 24 tablespoons of granulated sugar, 24 tablespoons of sunflower oil, 24 tablespoons of skimmed milk, approximately 500 g of white wheat flour, Grandma's Shelf 000, 1 packet of baking powder, 1 packet of Bourbon vanilla sugar, 1 teaspoon of Moroccan almond essence Dr. Oetker, a pinch of iodized salt, juice and zest of lemon, 100 g of cocoa, approximately 250 g of raspberries, approximately 100 g of ground walnuts, 50 g of powdered sugar.

 Tags:  chocolate brownie with raspberry dessert chocolate cake eggs sugar flour milk raspberry nut brownie recipes