Just when you thought brownies couldn’t get any better, we are topping our favorite fudgy brownies with a layer of raspberry cream. These raspberry brownies are the perfect mix of fudgy and fruity. The brownies start with our classic chocolate brownie. After they are cooled, we add on a raspberry layer. The raspberry layer is light, creamy, and full of raspberry flavor.
If you’re baking for a Valentine’s Day dessert or just to satisfy a sweet tooth, these raspberry brownies are the perfect answer. The combination of smooth, fudgy chocolate brownies and airy raspberry cream takes traditional brownies to a whole new level. Plus, the vibrant pink raspberry topping adds a natural tartness, complementing the sweetness of the brownie base.
Components of the Raspberry Brownies
1. The Fudgy Brownie Base
At the heart of these raspberry brownies is a rich, fudgy brownie base that has deep chocolate flavor with every bite. The brownies are made with melted bittersweet chocolate, Dutch cocoa powder, and a blend of brown and granulated sugars, this brownie layer is both dense and chewy with just the right amount of sweetness. The combination of eggs and vanilla ensures a smooth, velvety texture, while a touch of salt enhances the chocolate. When baked, the brownies develop the classic crackly top.
2. The Raspberry Cream
The raspberry cream layer adds a contrast to the dense brownies. It is made with fresh or frozen raspberries, lemon juice, and a hint of vanilla bean, this mousse-like topping is full of natural fruit flavor. The addition of gelatin helps stabilize the mixture, giving it a smooth and airy texture that holds its shape while remaining light and creamy. The tartness of the raspberries complements the rich chocolate. Once chilled and set, this layer transforms the brownies into a delicious dessert with a beautiful pink color.
Raspberry Brownies
Ingredients
Brownies:
- 1 cup salted butter 227 g
- 14 ounces bittersweet chocolate coarsely chopped
- 1/2 cup unsweetened dutch cocoa powder 60 g
- 1 cup all-purpose flour 120 g
- 5 large eggs
- 1 cup packed dark brown sugar 140 g
- 1 cup granulated sugar 200 g
- 1 teaspoon salt 1/2 if morton
- 1 tablespoon vanilla
Raspberry Cream:
- 10 ounces frozen or fresh raspberries
- 2 tablespoons lemon juice
- Zest 1 lemon
- ¼ cup sugar 50 g
- 1 tablespoon Amoretti Vanilla Bean Paste
- 1 teaspoon Amoretti Natural Raspberry Artisan Flavor
- 2.5 teaspoons gelatin powder
- 2 tablespoons water
- 2 cups heavy whipping cream 480 ml
- 1/3 cup sugar 65 g
Instructions
- Preheat the oven to 350F.
- Butter and line a 9-by-13-inch metal baking dish with parchment paper
- In a small saucepan, melt the butter over low heat.
- Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
- Set chocolate mixture aside to cool.
- Sift the flour and cocoa powder into a small mixing bowl. Set aside.
- In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Add the flour/cocoa powder mixture and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
- Let cool completely on a wire rack.
Raspberry Mousse
- In a medium saucepan over medium low heat, heat 10 ounces of raspberries, lemon juice, lemon zest, and ¼ cup sugar. Stir constantly and cook for about 10 minutes until soft and jammy
- Strain the mixture (to remove the seeds) into a measuring cup
- Add gelatin and 2 tablespoons of water into a small bowl. Let it sit for ~5 minutes. Add the gelatin into the warm raspberry and mix to combine.
- After mixing in the gelatin, add the vanilla bean and raspberry flavor to the mixture. Set aside
- In the base of a stand mixer whip 2 cups of heavy whipping cream with ⅓ cup of sugar
- Fold in the raspberry mixture
- Place the raspberry cream on top of the cooled brownies. Spread into an even layer and cover the top in plastic wrap
- Place in the fridge for at least 2 hours to set. Slice and serve
Is there any way l can save the Rasberry Brownie recipe please, such a delicious combination. The raspberry cream adds a lovely flavour which is a slightly sharpish combination which compliments the intense flavour and texture of the chocolate brownie.l am afraid that l don’t possess a printer and l cannot see a save instruction and this recipe for me is an all time favourite to save.