May 1, 2023

Raspberry Balsamic Brownies

These rich and fudgy brownies are elevated with a sprinkling of fresh, tart raspberries and a swirl of balsamic vinegar. The velvety dark chocolate harmonises well with the acidity of the balsamic vinegar reduction and the bright, juicy burst of raspberry. The ripe raspberries add a light, fruity taste to balance out the brownies. The fresh berries denote a sweet and sour flavour, an almost woody and floral taste. You may be doubtful of the balsamic vinegar, but I promise its subtle taste complements the brownies so well!


Good Quality Balsamic Vinegar

Select a good quality balsamic vinegar for this recipe since it’s a star ingredient. Making a reduction (or glaze) is so simple, so I recommend you buy the vinegar and follow my instructions to make the reduction rather than buying it ready-made.

Fresh Berries

Swap out the raspberries for strawberries! Both fruits pair so well with chocolate and with balsamic vinegar.


Kitchen scale

Oven thermometer

9 x 9 in baking pan

Parchment paper

Small saucepan

Medium saucepan



Stand-mixer fitted with a paddle attachment


Measuring cup

¼ tsp and 1 tsp

Chef’s knife

Cutting board 

Bon appétit!


Raspberry Balsamic Brownies

Dark chocolate, fresh raspberries and balsamic vinegar are swirled together in a delectable fudgy and fancy brownie bite.


Ariane | Miel et Ganache









  • 260g (9 oz) dark chocolate
  • 113g (1 stick) unsalted butter
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 200g (1 cup) granulated sugar
  • 100g (½ cup packed) dark brown sugar
  • ¾ tsp salt
  • 2 tsp pure vanilla extract
  • 50g (½ cup) Dutch-processed cocoa powder
  • 70g (½ cup) all-purpose flour
  • 150g (1 cup) fresh raspberries
  • ½ cup balsamic vinegar


  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter a 9 x 9 inch baking pan and line with parchment paper.  Make sure to leave an overhang that you can use as handles to remove the brownies from the pan.
  4. Pour the balsamic vinegar into a small saucepan and bring to a boil.
  5. Let it simmer for 5 minutes to make the balsamic vinegar reduction.  The ½ cup will reduce to 3 tablespoons. Set aside.
  6. Melt the butter and the chocolate together in a heat proof bowl placed over a saucepan of simmering water.  The bowl must not touch the water. Stir until combined.
  7. While the chocolate and butter melt, beat the eggs, egg yolks, granulated sugar, brown sugar and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 5 minutes.  The mixture will have doubled in size and turned a lighter colour.
  8. Reduce the speed to low and pour in the vanilla, beating until incorporated.
  9. Once the butter and chocolate have melted, remove the bowl from the heat and whisk in the cocoa powder.
  10. Pour the warm chocolate mixture into the egg mixture and beat on low speed until incorporated.
  11. Use a spatula to fold the flour into the batter.  Be careful not to overmix.
  12. Pour the brownie batter into the prepared pan.
  13. Sprinkle the raspberries on top of the brownie batter and gently push them into the batter.
  14. Pour the 3 tablespoons of balsamic vinegar reduction over the batter.
  15. Bake for 35 to 40 minutes.
  16. Place the pan on a wire rack and let cool completely.
  17. Lift the brownies by the parchment paper overhang and place on a cutting board.
  18. Use a large chef’s knife to slice the brownies into 16 portions.  Rince the knife in hot water and wipe it before each cut to get clean slices.
  19. Store in an airtight container in the refrigerator for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!