Raspberry Swirl Brownies (Print Version)

# Ingredients:

→ For the Brownies

01 - 1 cup unsalted butter
02 - 1 ¼ cups granulated sugar
03 - ¾ cup cocoa powder
04 - ½ tsp salt
05 - 2 tsp vanilla extract
06 - 3 large eggs
07 - 1 cup all-purpose flour
08 - 1 cup chocolate chips

→ For the Raspberry Swirl

09 - 1 cup fresh raspberries
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice

# Instructions:

01 - Preheat oven to 350°F. Line a 9x9" pan with parchment paper.
02 - Cook raspberries, sugar, and lemon juice over medium heat for 5 minutes until saucy. Strain seeds if desired.
03 - Melt butter in a saucepan. Remove from heat; whisk in sugar, cocoa, and salt.
04 - Add vanilla and eggs one at a time, mixing well after each.
05 - Fold in flour until just combined, then stir in chocolate chips.
06 - Spread batter into pan. Dollop raspberry sauce on top and swirl with a knife.
07 - Bake 25-30 minutes until edges are set but center is slightly fudgy. Cool completely before slicing.

# Notes:

01 - These brownies have a rich chocolate flavor balanced with tart raspberry swirls.
02 - For cleaner cuts, refrigerate the brownies for an hour before slicing.

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