Description

Triple Chocolate Raspberry Brownies are rich, fudgy treats packed with dark, milk, and white chocolate, and swirled with bursts of tart raspberries for a decadent dessert perfect for chocolate lovers.

Ingredients

1/2 cup (1 stick) unsalted butter
4 oz dark chocolate, chopped
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
3/4 cup fresh or frozen raspberries

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
In a medium saucepan, melt butter and dark chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
Whisk in granulated sugar and brown sugar, followed by eggs and vanilla.
Stir in flour, cocoa powder, and salt until just combined.
Fold in milk and white chocolate chips, then gently fold in raspberries.
Pour batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan before cutting into squares.

Notes

Use frozen raspberries without thawing to prevent excess moisture.
For cleaner slices, chill brownies before cutting.
Brownies can be stored in an airtight container for up to 4 days.