Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup (226g) unsalted butter, melted; 2 cups (400g) granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup (125g) all-purpose flour; 1 cup (90g) unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup (150g) fresh raspberries

Highlighted under: Baking & Desserts

I love making Chocolate Raspberry Brownies because they effortlessly combine my two favorite dessert flavors: rich chocolate and tart raspberries. The brownie base is dense and fudgy, which pairs perfectly with the burst of fruity flavor from the fresh raspberries. Every bite takes me back to my childhood, and I can't resist the way the chocolate melts with the tartness. Plus, these brownies are a cinch to whip up even on a busy day, making them my go-to treat for any occasion.

Created by

Quinn Harper

Last updated on 2026-01-13T22:16:18.343Z

When I first experimented with adding raspberries to my brownies, I was pleasantly surprised by how beautifully they complemented the chocolate. The fresh berries not only add a burst of flavor but also a lovely texture contrast. I recommend using ripe raspberries for the best results, as they provide the perfect level of sweetness against the dark chocolate. My secret tip? Gently folding the raspberries into the batter helps maintain their shape and prevents them from breaking apart completely, ensuring that lovely burst in each brownie.

Over time, I've refined this recipe to achieve a balance of sweetness and bitterness. I always opt for high-quality dark chocolate because it deepens the flavor profile. Baking these brownies in a slightly cooler oven helps achieve that perfect fudgy center while keeping the edges delightfully crisp. Trust me, these tips will elevate your brownies to a level that everyone will be raving about!

        Why You'll Love These Brownies
        Decadent chocolate flavor with a hint of tartness from fresh raspberries
Dense and fudgy texture that melts in your mouth
Quick and easy to make for any occasion

      

Understanding the Ingredients

The key to achieving that rich, fudgy texture in these chocolate raspberry brownies lies in the balance of ingredients. Unsalted butter not only provides moisture but also contributes to the overall richness of the brownies. Using melted butter helps to form a glossy batter, which is crucial for that decadent finish. Granulated sugar contributes to the structure, while also enhancing sweetness, working harmoniously with the tartness of the raspberries. Avoid substitutions like margarine, as it alters the flavor and texture significantly.

When it comes to cocoa powder, choose a high-quality unsweetened variety for the best flavor profile. Dutch-processed cocoa can add a deeper chocolate color and a smoother taste, but it’s essential to match your baking soda or powder accordingly. Pairing the chocolate with fresh raspberries introduces a delightful contrast, not only in flavor but also in moisture, ensuring every bite is a perfect blend of tartness and sweetness.

Baking Techniques for Success

To ensure your brownies come out perfectly every time, attentively monitor the baking process. While the general baking time is around 25 minutes, this can vary based on your oven and the material of your baking pan. If you're using a glass pan, you might need to extend the baking time slightly. The key is pulling them out when a toothpick comes out with just a few moist crumbs, as this signals the brownies will remain soft and fudgy once cooled.

Be careful not to overmix the batter once the dry ingredients are combined. Overmixing can lead to dense, tough brownies. Instead, mix gently until you can no longer see flour or cocoa. After folding in your raspberries, take care to keep them whole to maintain their shape and burst of flavor when baked. I recommend using a rubber spatula, which allows you to gently fold and avoid damaging the raspberries.

Serving and Storing Your Brownies

For a delightful serving idea, consider dusting the cooled brownies with powdered sugar or serving them with a dollop of whipped cream. A scoop of vanilla ice cream on the side complements the rich chocolate and tart raspberries beautifully. If you're feeling adventurous, try adding a drizzle of raspberry sauce over the top for an extra touch of flavor and presentation.

To store your brownies, place them in an airtight container at room temperature. They can last for up to five days, maintaining their taste and texture. For longer storage, you can freeze cut squares separated by parchment paper in an airtight container for up to three months. When ready to enjoy, simply let them thaw at room temperature or warm them lightly in the microwave for a few seconds to bring back that fresh-baked taste.

Ingredients

Here's what you'll need to get started:

Brownie Base

1 cup (226g) unsalted butter, melted
2 cups (400g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
1 cup (90g) unsweetened cocoa powder
1/2 teaspoon salt
1 cup (150g) fresh raspberries

Make sure to use fresh raspberries for the best flavor!

Instructions

Follow these simple steps to create your delicious brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

Mix the Wet Ingredients

In a large bowl, combine the melted butter and sugar. Mix well until smooth, then add in the eggs one at a time, followed by the vanilla extract.

Combine the Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this into the wet ingredients until just combined.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to break them apart.

Bake

Pour the brownie batter into the prepared pan and spread evenly. Bake in the preheated oven for 25 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares. Enjoy warm or chilled!

Enjoy your delicious Chocolate Raspberry Brownies!

Pro Tips

For an extra touch, top the brownies with a light dusting of powdered sugar before serving.

Common Issues and Fixes

If your brownies turn out too dry, it may be due to overbaking. Keep a close eye in the last few minutes and test with a toothpick. Additionally, ensure that you're not measuring your flour too densely; spoon it into your measuring cup instead of scooping directly from the bag to avoid excess flour.

Conversely, if your brownies are too gooey, they may need extra time in the oven. Note that ovens can vary, and sometimes a few extra minutes can make a big difference. Remember, they will continue to firm up as they cool.

Dietary Modifications

For a gluten-free version of these brownies, consider substituting all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for the best texture. Testing with different blends may yield variations in texture but can still produce delicious results.

If you're looking to reduce sugar, you can substitute some granulated sugar with natural alternatives like coconut sugar or Stevia. However, be cautious, as this may affect the moisture level and flavor of the brownies. Adjustments to baking times might also be necessary, so keep an eye on them as they bake.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before use to prevent excessive moisture.

→ How should I store these brownies?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make these brownies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to the batter?

Yes, chopped nuts like walnuts or pecans can be added for additional crunch and flavor!