Chocolate Raspberry Brownies
Highlighted under: Baking & Desserts
I absolutely love the combination of rich chocolate and tart raspberries, and these Chocolate Raspberry Brownies embody that perfect balance. Each bite offers a fudgy texture with bursts of raspberry flavor, making them the ultimate indulgence. They've become my go-to treat for gatherings and potlucks where I want to impress friends and family. The best part? They're surprisingly easy to make, using simple ingredients you probably already have in your pantry. Give them a try, and I promise you won’t be disappointed!
When I first experimented with chocolate and raspberry, I was surprised by how well the flavors complemented each other. The tartness of the raspberries cuts through the richness of the chocolate, creating a beautifully balanced brownie that feels both indulgent and refreshing. I made these for a friend’s birthday party, and they disappeared within minutes!
The trick to achieving that perfect fudgy consistency is not to over-bake them; keep an eye on the oven, and as soon as a toothpick comes out with a few moist crumbs, take them out. This method ensures they stay gooey and dense, making every bite a delight.
Why You Will Love This Recipe
- Rich chocolate flavor paired with fresh raspberry tang
- Decadent fudgy texture that's hard to resist
- Quick to prepare and perfect for sharing
The Importance of Fresh Ingredients
Using fresh raspberries is key to achieving that vibrant tartness that elevates these brownies. When selecting raspberries, choose those that are plump and firm, avoiding any that are mushy or have started to decay. Fresh raspberries will not only provide a burst of flavor but also a beautiful aesthetic with their bright color contrasting against the rich chocolate base.
If fresh raspberries are unavailable, you can substitute them with frozen ones. Just ensure you do not thaw them before mixing; instead, fold them into the batter while still frozen to prevent excess moisture from impacting the brownie texture.
Achieving the Perfect Fudgy Texture
One of the hallmarks of these Chocolate Raspberry Brownies is their decadent fudgy texture. To achieve this, it’s crucial not to over-mix the batter after combining the wet and dry ingredients. Over-mixing can incorporate too much air, resulting in a cakey instead of fudgy brownie. Mix just until the flour disappears, and you’ll maintain that rich, dense consistency we all love.
Additionally, be mindful of your baking time. The brownies should be taken out when a toothpick inserted comes out with a few moist crumbs, indicating they are set but still gooey. If you overbake them, you risk losing that signature fudginess.
Ingredients
Chocolate Raspberry Brownies
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.
Melt the Butter and Mix Sugars
In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in granulated sugar, brown sugar, and vanilla until combined.
Add Eggs
Let the mixture cool slightly before adding the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt until blended.
Mix Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix.
Fold in Raspberries and Chocolate Chips
Gently fold in fresh raspberries and chocolate chips into the batter.
Bake
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve
Allow the brownies to cool in the pan before cutting into squares. Serve as is or with a dusting of powdered sugar.
Pro Tips
- For an extra touch, top your brownies with a drizzle of melted chocolate or a dollop of whipped cream.
Storage Tips
These brownies can be stored at room temperature in an airtight container for up to three days. If you're looking to extend their life, consider refrigerating them for up to a week. Just be sure to let them come to room temperature before serving to soften up a bit.
For longer storage, you can freeze the brownies. Once completely cooled, wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. To enjoy, thaw them in the refrigerator overnight and allow them to come back to room temperature before indulging.
Serving Suggestions
These brownies are delicious on their own, but you can easily elevate them by serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent dessert. I often dust them with powdered sugar for a touch of elegance, especially when serving guests.
If you're feeling adventurous, consider adding a layer of chocolate ganache on top once they’ve cooled. Simply heat equal parts cream and chocolate until melted and glossy, then pour over the brownies for a rich finish. This adds another dimension to the flavor and texture that chocolate lovers will appreciate.
Questions About Recipes
→ Can I use frozen raspberries instead?
Yes, but make sure to thaw and drain them to avoid excess moisture in the batter.
→ How do I store the brownies?
Store 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 complement the chocolate beautifully.
→ Is it possible to make these brownies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Chocolate Raspberry Brownies
I absolutely love the combination of rich chocolate and tart raspberries, and these Chocolate Raspberry Brownies embody that perfect balance. Each bite offers a fudgy texture with bursts of raspberry flavor, making them the ultimate indulgence. They've become my go-to treat for gatherings and potlucks where I want to impress friends and family. The best part? They're surprisingly easy to make, using simple ingredients you probably already have in your pantry. Give them a try, and I promise you won’t be disappointed!
Created by: Holly James
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Chocolate Raspberry Brownies
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.
In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in granulated sugar, brown sugar, and vanilla until combined.
Let the mixture cool slightly before adding the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, and salt until blended.
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix.
Gently fold in fresh raspberries and chocolate chips into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan before cutting into squares. Serve as is or with a dusting of powdered sugar.
Extra Tips
- For an extra touch, top your brownies with a drizzle of melted chocolate or a dollop of whipped cream.
Nutritional Breakdown (Per Serving)
- Calories: 290 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 170mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 4g