Preparation

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5–7 minutes, mashing gently until a thick purée forms. Remove from heat and set aside to cool.
• In a separate saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Once fully melted, remove from heat.
• Whisk the granulated sugar into the chocolate mixture. Next, add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
• In another bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture using a spatula, ensuring everything is fully combined.
• Pour the brownie batter into the prepared baking pan and spread it evenly.
• Drop spoonfuls of raspberry purée on top and gently swirl it through the batter using a knife to create a marbled effect.
• Bake in the preheated oven for 25–30 minutes, or until the edges are set and the center is still slightly fudgy.
• Allow the brownies to cool completely in the pan before slicing for best texture and clean edges.