Fudgy Brownies with Almonds & Raspberries
Dense, chewy brownies loaded with chocolate, topped with toasted almonds and fresh raspberries for contrast. Ready in under 25 minutes with a microwave melt-and-mix method.
- Total time
- 25 min
- Servings
- 9
- Calories
- 285
- Protein
- 5g
Ingredients
- ½ cup unsalted butter
- 6 oz dark chocolate, chopped
- 1 cup granulated sugar
- 2 whole large eggs
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup sliced almonds
- 1 cup fresh raspberries
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
- 2
Melt butter and chocolate together in a microwave-safe bowl, stirring every 30 seconds, until completely smooth.
- 3
Whisk in sugar, then eggs one at a time until fully combined and glossy.
- 4
Fold in flour and cocoa powder until no streaks remain; don't overmix.
- 5
Spread batter into prepared pan. Sprinkle almonds evenly over the surface.
- 6
Bake for 12–14 minutes until a toothpick inserted in the center has a few moist crumbs clinging to it.
- 7
Cool in the pan for 5 minutes, then lift out onto a cutting board. Cut into 9 squares.
- 8
Top each brownie with fresh raspberries and serve while still warm.
Tools you’ll need
- 8x8 inch baking pan
- parchment paper
- microwave-safe bowl
- whisk
- spatula or rubber scraper
- toothpick
- cutting board
- serrated knife
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