Dark Chocolate Raspberry Crumble Bars
These bars hit different than regular brownies. The tart raspberries cut through rich dark chocolate while that buttery crumble adds serious texture.
You’ll get three distinct layers that somehow taste perfect together.
Why Dark Chocolate Percentage Matters
Stick with 70% cocoa for these bars. Higher percentages turn bitter against the raspberries. Lower percentages get lost completely. The 70% gives you deep chocolate flavor that stands up to the fruit without fighting it. Chop your chocolate into small, even pieces so it melts uniformly into the base.
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Press That Bottom Layer Firmly
Your crust needs serious compression or it’ll crumble apart when you cut the bars. Use the bottom of a measuring cup to pack the mixture into every corner. The edges especially need attention – loose spots create weak points. You want the surface smooth and compact before adding raspberries.
Fresh Beats Frozen Every Time
Fresh raspberries hold their shape and don’t release excess moisture during baking. Frozen berries turn mushy and make your bars soggy. If you must use frozen, don’t thaw them first. Toss them straight from freezer into the batter to minimize juice bleeding.
Getting Clean Cuts Without Crumbling
- Chill bars for 30 minutes before cutting – cold chocolate slices cleanly without dragging the crumble topping.
- Wipe your knife between cuts to prevent chocolate buildup that tears the bars.
Frequently Asked Questions
Will white chocolate work instead of dark?
White chocolate makes these bars too sweet since raspberries can’t balance the extra sugar. Stick with dark chocolate for the best flavor contrast.
How long do these bars stay fresh?
Store covered at room temperature for 3 days or refrigerate for up to a week. The texture actually improves after the first day.
Should I use quick oats or old-fashioned?
Old-fashioned rolled oats give better texture in the crumble. Quick oats break down too much and don’t provide the same crunch.
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Dark Chocolate Raspberry Crumble Bars
Equipment Needed
- 9×9 inch baking pan
- Electric mixer
- Medium saucepan
- Large mixing bowl
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust base: Mix 1 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt in a bowl. Cut in 6 tablespoons cold butter until mixture resembles coarse crumbs.
- Bake crust layer: Press crust mixture firmly into prepared pan using the bottom of a measuring cup. Bake for 15 minutes until lightly golden.
- Create chocolate base: Melt chocolate and 1/2 cup butter in a saucepan over low heat, stirring constantly. Remove from heat and whisk in granulated sugar.
- Finish chocolate filling: Beat in eggs one at a time, then vanilla. Stir in 1/3 cup flour and 1/4 teaspoon salt until just combined.
- Add filling and berries: Pour chocolate mixture over hot crust. Gently press raspberries into the surface, distributing evenly.
- Top with crumble: Combine oats, 1/3 cup flour, 1/3 cup brown sugar, and 3 tablespoons cold butter. Mix until clumpy. Sprinkle over raspberries.
- Bake and cool: Bake 20-25 minutes until center is just set and crumble is golden brown. Cool completely before cutting into bars.
Nutrition Facts
Per Serving (1 bar)
