Raspberry Brownies (Swirled & Decadent!)

Directions

• Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
• Make the raspberry mixture first. Mash 1 cup of raspberries in a small bowl with sugar, cornstarch, and lemon juice until jammy but still chunky. Set aside the remaining 1/2 cup whole raspberries.
• Whisk melted butter and sugar together in a large bowl until combined and slightly glossy. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
• Sift cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Fold gently with a spatula just until no dry streaks remain—batter will be thick and fudgy.
  💡 Tip: Stop mixing the moment flour disappears to keep brownies dense and fudgy, not cakey.
• Pour about two-thirds of the brownie batter into your prepared pan and spread evenly. Drop spoonfuls of the mashed raspberry mixture over the batter, then scatter whole raspberries on top.
• Add remaining brownie batter in small dollops over the raspberries. Use a butter knife to swirl everything together with figure-8 motions—don’t overmix or you’ll lose the pretty swirl pattern.
  💡 Tip: Keep swirls shallow and loose for the best visual effect when cut.
• Bake for 25-28 minutes until edges are set but center still looks slightly underdone when you gently shake the pan. A toothpick inserted in the chocolate parts should have moist crumbs, not wet batter.
• Cool completely in the pan on a wire rack for at least 1 hour before cutting. Use the parchment overhang to lift brownies out, then cut into 16 squares with a sharp knife.
  💡 Tip: Wipe your knife clean between cuts for neat, professional-looking squares.