Raspberry Brownies with Raspberry Foam

This is probably one of my favorite brownie recipes, and it’s a must-try if you love brownies and have fresh raspberries on hand.

The brownies are dense and slightly moist, with delicious chunks of tart and slightly sweet raspberries, and topped with a soft and creamy raspberry foam. Add more fresh raspberries on top for an incredible visual effect.

Raspberry Brownies with Raspberry Foam

Diana Oana

These dense, slightly moist chocolate brownies have delicious chunks of fresh raspberries and a flavored raspberry foam tuft.

Prep Time 25 minutes minsCook Time 25 minutes minsTotal Time 50 minutes mins

Course DessertCuisine American, International

Ingredients MetricUS Customary 1x2x3xFor the brownie:150 g butter160 g dark chocolate1 tsp vanilla essence250 g sugar3 eggs150 g flour3 tbsp cocoa½ tsp salt200 g raspberries +extra for decorationFor the raspberry foam:1 egg white1 pinch of salt50 g raspberries
Instructions Brownies:Melt the butter and chocolate in a steam bath, then add the vanilla essence.Allow the melted chocolate to reach room temperature. While the chocolate is cooling, beat the eggs and sugar until they double in volume and turn into a light-colored airy foam (about 7 minutes).Add the cooled melted chocolate to the foam.Sift the dry ingredients (flour, salt and the three tablespoons of cocoa), then fold the cream in, mixing carefully to avoid lumps. Line a baking tray with parchment paper and pour in the mixture, levelling the surface with a wide knife. Sprinkle the raspberries on top, pushing them gently into the mixture until they are three-quarters submerged. The melted chocolate makes this a dense mixture, so the raspberries will sit on top if you don’t give them a push.Place the brownies in a preheated oven at 180°C/356° F for 20-25 minutes. Reduced the baking time a bit if you wanted a more moist consistency, as in the photos.Raspberry foam:Beat the egg whites and salt until stiff, then gradually pour in the sugar and continue mixing until the sugar melts. To check whether the sugar has melted, rub a little foam between your thumb and index finger. You should not feel any sugar particles. Then add the raspberries and keep mixing until they are crushed.Cutting and serving:Let the brownies cool completely, then cut them with a sharp knife into 5-6 cm/~2-inch squares.Add a raspberry foam tuft on top and decorate with fresh raspberries. Simple and absolutely delicious!

Notes

Related: Raspberry BrowniesRelated: Raspberry Lemon Loaf CakeRelated: Raspberry Fig CakeRelated: White Chocolate Panna Cotta w/ Strawberry SorbetRelated: Mascarpone Brownies with Whipped Cream

Diana Oana
As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine.

I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.