Raspberry brownies for two.
Could I be so bold as to call these the best brownies? I’ve made that claim about my small-batch sugar cookies, but these brownies deserve their own praise. They’re a straightforward, cocoa-powder–based brownie with just a touch of flour added at the end for the ideal chew.
The recipe relies on unsweetened cocoa powder to deliver intense chocolate flavor. There’s a generous amount of granulated sugar to encourage that glossy, crackled top we all love. And unlike cake batters that need gentle folding, this brownie batter benefits from vigorous stirring after the flour is added — about fifty strokes — to activate a bit of gluten and give these bars a satisfyingly chewy texture.
If you’re new here: I specialize in small-batch desserts. I usually use small bakeware (you can source small pans from my shop), but sometimes a standard 9-inch loaf pan is perfect. Spread this batter in a loaf pan and you’ll get two large brownies — or four reasonable portions. Honestly, they’re dangerously easy to eat.
For this version I folded fresh raspberries into the top of my usual small-batch brownie and finished the cooled bars with a simple Chambord (raspberry liqueur) glaze. Chambord adds a fragrant raspberry note that pairs beautifully with dark chocolate; it also shows up deliciously in hot cocoa if you ever want another use for it.
One quick note: if children will be eating these, omit the Chambord glaze. When testing this recipe I made a separate batch of cookies for a child at my house, since I kept the boozy glaze for the adult brownies. If these brownies are just for you and a grown-up partner, by all means add the liqueur to the glaze for an extra-special treat.
Raspberry Brownies for Two
Raspberry brownies for two finished with a Chambord glaze — rich, fudgy, and perfect for sharing.
15 minutes
25 minutes
40 minutes
Ingredients
- 5 tablespoons (2.5 ounces) unsalted butter
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup all-purpose flour
- Small handful fresh raspberries
For the Chambord glaze:
- 1/2 cup powdered sugar
- 1 tablespoon Chambord (raspberry liqueur) — omit for kids
Instructions
- Preheat the oven to 325°F and place a rack in the lower third of the oven.
- Line a 9-inch loaf pan with parchment paper in two directions so you have handles to lift the brownies out after baking.
- In a large bowl, combine the butter, granulated sugar, and cocoa powder.
- Microwave the mixture for 30 seconds, stir, then microwave another 30 seconds. The mixture will be hot.
- Let it cool on the counter for a few minutes, stirring occasionally, until warm but not hot.
- Stir in the vanilla, almond extract, and salt. Then add the egg and mix to combine.
- Add the flour, then vigorously stir the batter with a spatula for about 50 strokes to develop a bit of gluten for chew.
- Spread the batter evenly in the prepared pan. Scatter the raspberries over the top and press a few gently into the batter.
- Bake for 23–26 minutes, until the surface looks dry and the brownie is set but still fudgy inside.
- Allow the brownies to cool in the pan. While cooling, whisk the powdered sugar with Chambord in a small bowl, adding more Chambord if needed to reach a smooth glaze consistency. Omit the liqueur if serving to children.
- Drizzle the glaze over the cooled brownies, lift the slab from the pan using the parchment handles, cut into pieces, and serve.
Nutrition Information (per serving)
Calories: 608 · Total Fat: 33g · Saturated Fat: 19g · Cholesterol: 169mg · Sodium: 529mg · Carbohydrates: 67g · Fiber: 4g · Sugar: 42g · Protein: 9g
