Raspberry and Almond Brownies – a delicious recipe with flour, salt, chocolate, butter, brown sugar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F. Butter and flour a 9-inch square cake pan.
2
Sift the flour and salt into a large bowl.
3
Melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave).
4
Remove from the heat, add the brown and granulated sugars and leave to dissolve slightly, then stir to combine.
5
Add the eggs, one by one, beating after each addition.
6
The mixture should be very glossy.
7
Gently fold in the flour.
8
Don't overmix.
9
Spread the batter in the prepared pan to form an even layer.
10
Top with the raspberries and sliced almonds.
11
Bake for 20-30 minutes, or until just set in the middle.
12
A wooden skewer inserted into the center should come out with just a few moist crumbs on it.
13
Don't overbake.
14
Leave to cool in the pan for 30 minutes before cutting into squares and serving.
944
kcal
Calories
46
g
Fat
122
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon salt, 4 ounces semisweet chocolate, 1/2 cup (1 stick) unsalted butter, and more.
Yes, Raspberry and Almond Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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