This brownie is a real treat for chocolate and fruit lovers. The juicy and rich chocolate base gets a special flavor thanks to the combination of dark chocolate and butter, while pieces of fresh or frozen raspberries add a refreshing sour note.
Ingredients:
- 200 g of dark chocolate (min. 60% cocoa)
- 150 g of butter
- 150 g of sugar
- 3 eggs
- 100 g of flour
- 1 teaspoon of vanilla extract
- A pinch of salt
- 3 spoons of Nutella
- 100 g of fresh or frozen raspberries
Preparation step by step
- Before baking: Heat the oven to 180°C. Line a tray with baking paper or lightly oil it.
- Chocolate base: Melt the chocolate and butter together in a saucepan over low heat or in the microwave, stirring occasionally. Once fully combined, remove from heat and let cool slightly.
In a separate bowl, beat the eggs, sugar and vanilla until the mixture becomes light and foamy. Gradually add the cooled chocolate with butter and mix well. Gently mix in the flour and a pinch of salt, making sure the mixture remains airy. Mix 3 spoons of Nutella into the mixture – you can also create a “marble effect” by adding Nutella by spoonfuls and stirring gently with a food processor. At the end, carefully add the raspberries, being careful not to mash them too much. - Baking: Pour the mixture into the prepared pan and level it. Bake for 25-30 minutes. The brownie should be firm on the outside, but still a little soft in the middle.
Tips for the best result
- Raspberries: If using frozen, don’t thaw them ahead of time – directly into the mixture they add a nice contrast and prevent the brownie from becoming too watery.
- Baking: Be careful not to overbake, it’s better to keep it slightly moist in the middle – that way it will be juicier.
