Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 brownies
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup all-purpose flour; 1/3 cup cocoa powder; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love baking, and these Chocolate Raspberry Brownies have become a staple in my kitchen. Every time I make them, the rich chocolate flavor combined with the tartness of fresh raspberries creates an unforgettable taste experience. I often whip these up for gatherings or a cozy night in, and they never fail to impress my friends and family. The moist, fudgy texture is simply addictive, and you won’t believe how easy they are to make with just a handful of ingredients.

Created by

Holly James

Last updated on 2026-01-11T23:58:04.191Z

When I first attempted to make these brownies, I was on a quest for the perfect balance of flavors. After several trials, I discovered that the tartness of raspberries beautifully complements the richness of chocolate. I like to use high-quality cocoa powder and fresh raspberries to ensure each bite delivers an explosive flavor.

One tip I learned along the way is to fold the raspberries into the batter gently so they don’t break apart too much; you want those juicy pockets of fruit to surprise you in each bite. Trust me, the combination will turn any chocolate lover into a raspberry enthusiast!

        Why You'll Love These Brownies
        Decadent chocolate flavor accentuated by fresh, tangy raspberries
Fudgy texture that satisfies chocolate cravings in every bite
Easily made from scratch with simple ingredients

      

The Role of Raspberries

Fresh raspberries not only offer a tangy contrast to the rich chocolate but also add a burst of moisture to the brownies. When incorporated into the batter, they infuse pockets of tartness that beautifully complement the fudgy texture. Make sure to gently fold them in towards the end to keep them intact; this will ensure each brownie slice has a delightful raspberry surprise.

If fresh raspberries aren’t available, you can use frozen ones, but be aware they may release more moisture into the batter. To prevent excess liquid, try partially thawing the frozen raspberries and patting them dry with a paper towel before adding them to the mix.

Tips for Fudgy Perfection

For brownies that are perfectly fudgy, it’s essential not to overmix the batter once the dry ingredients are added. Overmixing can develop the gluten in the flour, leading to a denser, less chewy texture. Stop mixing as soon as you see no dry flour; a few lumps are perfectly acceptable.

Additionally, using high-quality cocoa powder will significantly enhance the chocolate flavor. Look for unsweetened cocoa with a rich color, as this will deepen the taste of your brownies. My favorite is Dutch-processed cocoa for its smoothness, but natural cocoa works well too.

Storing and Serving Tips

These brownies can be stored in an airtight container at room temperature for up to three days. If you want to extend their freshness, you can refrigerate them for up to a week. To enjoy them warm, simply reheat individual squares in the microwave for about 10-15 seconds until just warmed through, which revives the fudgy texture.

For serving, consider pairing these brownies with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy accompaniment offers a nice balance to the tartness from the raspberries while enhancing the overall dessert experience. They also make for an impressive dessert when dusted with powdered sugar or drizzled with chocolate sauce.

Ingredients

For the Brownies

1/2 cup unsalted butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, sugar, and vanilla extract until combined. Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, and salt.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Add Raspberries

Gently fold in the fresh raspberries, ensuring they remain mostly whole.

Bake

Pour the brownie mixture into the prepared baking pan and spread it evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out mostly clean.

Cool and Serve

Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Pro Tips

For the best results, use room temperature eggs and fresh raspberries. You can also substitute half of the raspberries with dark chocolate chips for extra indulgence.

Baking Consistency

To ensure your brownies bake evenly, spread the batter into the corners of the baking pan before placing it in the oven. You want to create a uniform thickness, as uneven layers can lead to some parts being overcooked while others remain undercooked. After baking for about 25 minutes, check for doneness by inserting a toothpick into the center; it should have a few moist crumbs clinging to it for that perfect fudgy consistency.

If you're looking for an alternative baking vessel, a shallow baking dish can yield thinner brownies that will cook more quickly. Just keep an eye on them and adjust the baking time to about 20 minutes to prevent overbaking.

Ingredient Substitutions

For a dairy-free version, you can substitute the unsalted butter with coconut oil or a vegan butter alternative. Both options will maintain the rich texture and flavor you’re aiming for, but keep an eye on the melting point and ensure it's melted before mixing with other wet ingredients.

If you need gluten-free brownies, replace the all-purpose flour with a gluten-free 1:1 baking flour blend. These blends typically contain a mix of gluten-free starches and flours that provide structure; just be sure to check your brand for xanthan gum or other binding agents which help mimic traditional flour.

Scaling the Recipe

If you’re planning for a larger crowd, you can easily double this recipe. Just use a 13x9 inch baking pan and keep the baking time similar, checking for doneness after 25-30 minutes. Doubling the recipe will give you more brownies to share or enjoy over the week without the guilt of not having enough!

Alternatively, if you're looking to make fewer brownies, simply halve the ingredients and use a smaller pan, like an 8x8 inch or a round cake pan. Just remember, adjusting baking time is key; start checking for doneness a few minutes earlier than you might expect.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before folding into the batter.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans would make a great addition to this brownie recipe.

→ What can I use instead of butter?

You can substitute with coconut oil or a vegan butter alternative if you're looking for a dairy-free option.