Raspberry Brownies – Rich, Fudgy Chocolate with Bursts of Bright Berry
There’s something magical about the combination of chocolate and raspberries. The deep, bittersweet richness of chocolate paired with the bright, slightly tart pop of raspberries creates a dessert that feels elegant yet comforting at the same time. These Raspberry Brownies strike that perfect balance, delivering ultra-fudgy chocolate brownies studded with juicy raspberries in every bite.
These brownies are everything a brownie should be: dense, moist, and deeply chocolatey, with a crackly top and soft center. The raspberries melt slightly as they bake, creating pockets of jammy sweetness that cut through the richness of the chocolate. Each square feels indulgent without being overly heavy, making them ideal for both casual snacking and special occasions.
What makes this recipe truly special is its simplicity. You don’t need fancy equipment or complicated steps—just a bowl, a whisk, and a love for chocolate. Fresh or frozen raspberries both work beautifully, meaning you can enjoy these brownies year-round. They’re perfect for bake sales, dinner parties, Valentine’s Day, or whenever you want a dessert that looks impressive but feels effortless.
These raspberry brownies also age beautifully. In fact, many people find they taste even better the next day once the flavors have had time to settle. Whether served warm with ice cream or chilled straight from the fridge, they deliver pure chocolate-berry bliss.
Ingredients:
- Unsalted butter
- Dark chocolate, chopped
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Fresh or frozen raspberries
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a heatproof bowl, melt the butter and dark chocolate together until smooth. Let cool slightly.
- Whisk granulated sugar and brown sugar into the melted chocolate mixture until glossy and well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Sift in the flour, cocoa powder, and salt. Gently fold until just combined—do not overmix.
- Gently fold in most of the raspberries, reserving a few for the top.
- Pour the batter into the prepared pan and smooth the top. Scatter the remaining raspberries over the surface.
- Bake for 30–35 minutes, or until the edges are set and the center is just slightly soft.
- Remove from the oven and allow brownies to cool completely before slicing for clean edges.
Raspberry Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line baking pan with parchment.
- Melt butter and chocolate together until smooth.
- Whisk in sugars, then eggs and vanilla.
- Fold in flour, cocoa powder, and salt.
- Gently fold in raspberries and spread batter into pan.
- Bake until edges are set and center is slightly soft.
Notes
Tips & Tricks
- For ultra-fudgy brownies, slightly underbake and let them finish setting as they cool.
- Toss raspberries lightly in flour before folding in to prevent sinking.
- Use high-quality dark chocolate for the richest flavor.
- Chill brownies before slicing for extra neat squares.
Variations
- Raspberry Cheesecake Brownies: Swirl sweetened cream cheese into the batter before baking.
- White Chocolate Raspberry: Add white chocolate chips for contrast.
- Seedless Swirl: Swirl raspberry jam instead of whole berries.
- Extra Decadent: Add chocolate chunks for double chocolate texture.
Serving Suggestions
Serve raspberry brownies slightly warm with vanilla ice cream for an elegant dessert, or enjoy them chilled with coffee or tea. They also make a beautiful addition to dessert platters and gift boxes thanks to their vibrant berry color.
Storage Information
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They freeze well for up to 2 months—wrap tightly and thaw at room temperature.
FAQ
Can I use frozen raspberries?
Yes. Use them straight from the freezer without thawing.
Why are my brownies cakey?
Overmixing or overbaking can cause a cakier texture.
Do raspberries make brownies soggy?
Not when baked properly—the berries soften and become jammy, not wet.
History / Fun Facts
Chocolate and raspberry have long been paired in European desserts, where fruit was often used to balance rich chocolate confections. Raspberry brownies are a modern twist on that tradition, combining classic American brownies with timeless flavor pairing.
