Chocolate Brownies with Raspberries and Almonds
Fudgy homemade brownies studded with juicy raspberries and crunchy almonds, finished with a sprinkle of coconut flakes for a delightful texture contrast.
- Total time
- 40 min
- Servings
- 9
- Calories
- 320
- Protein
- 5g
Ingredients
- ½ cup unsalted butter
- 1 cup semisweet chocolate chips
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup raspberries
- ½ cup sliced almonds
- ¼ cup coconut flakes
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
- 2
In a medium saucepan over low heat, melt the 1/2 cup butter and 1 cup chocolate chips, stirring until smooth. Remove from heat and let cool slightly, about 5 minutes.
- 3
Whisk in the 3/4 cup sugar and 2 eggs until well combined. Stir in the 1/2 cup flour until just incorporated; do not overmix.
- 4
Gently fold in the 1 cup raspberries and 1/2 cup almonds, being careful not to crush the berries.
- 5
Pour batter into prepared pan and spread evenly. Sprinkle the 1/4 cup coconut flakes over the top.
- 6
Bake until a toothpick inserted in the center comes out with a few moist crumbs, 25-30 minutes. Cool completely in the pan on a wire rack before lifting out and cutting into squares.
- 7
Cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Tools you’ll need
- 8-inch square baking pan
- parchment paper
- medium saucepan
- whisk
- mixing spoon
- wire rack
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