Raspberry Chocolate Noel Brownies Recipe
These Raspberry Chocolate Noel Brownies combine rich bittersweet chocolate with fresh raspberries and a swirl of raspberry jelly for a festive, decadent treat. The brownies are fudgy and moist with a subtle hint of espresso, perfectly balanced by the tart freshness of raspberries. Ideal for holiday gatherings or special occasions, this recipe yields tender brownies with a beautiful marbled raspberry accent.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Base
- 4 oz (120 g) bittersweet chocolate, broken into pieces
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- ⅔ cup (85 g) all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Raspberry Toppings
- ½ cup (85 g) fresh raspberries, halved
- ¼ cup (85 g) raspberry jelly
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang on the sides to easily lift out the brownies once baked.
- Melt Chocolate and Butter: Place the bittersweet chocolate and unsalted butter in a microwave-safe bowl. Heat at 50% power for 1 minute; stir. Then continue heating in 30-second intervals at 50% power, stirring after each, until the mixture is completely melted, smooth, and glossy.
- Add Sugar: Stir the granulated sugar into the warm chocolate mixture until thoroughly combined, ensuring the sugar dissolves well in the warm mixture.
- Incorporate Eggs and Vanilla: Add the room temperature eggs and pure vanilla extract to the chocolate mixture. Mix until the batter is cohesive and has a shiny, glossy finish.
- Add Dry Ingredients: Gently fold in the all-purpose flour, instant espresso powder, baking powder, and salt. Mix just until combined to maintain a moist and tender brownie texture, avoiding overmixing which could cause dryness.
- Assemble Batter with Raspberry Jelly and Raspberries: Pour the batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of raspberry jelly randomly over the batter. Use a knife to swirl the jelly through the batter, creating a marbled effect. Evenly scatter the halved fresh raspberries across the top of the batter.
- Bake the Brownies: Place the pan in the preheated oven and bake for 20 minutes. Check for doneness by inserting a toothpick halfway between the center and edge. If the toothpick comes out with wet batter, bake for an additional 2 minutes and check again. The brownies are done when the toothpick comes out with a few moist crumbs. Do not exceed 25 minutes total baking time.
- Cool and Serve: Remove the brownies from the oven and place the pan on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice and serve.
Notes
- Using room temperature eggs helps the batter combine more smoothly without curdling.
- The instant espresso powder enhances the chocolate flavor but can be omitted if desired.
- Swirling the raspberry jelly creates a beautiful marbled look and adds tartness; be careful not to overmix.
- Do not overbake to maintain moist and fudgy brownies; check frequently after 20 minutes.
- Fresh raspberries can be substituted with frozen if out of season; thaw and drain before use.
- For easier removal, ensure the parchment paper extends beyond the pan edges as a sling.
Keywords: Brownies, raspberry brownies, chocolate dessert, holiday treats, festive brownies, chocolate raspberry swirl