These raspberry brownies are moist, fudgy and dotted with sweet berries. The rich chocolate flavor pairs with the sweet, tart berries for the best raspberry brownie recipe.
If you want to elevate your brownies to the next level, without increasing the difficulty of the recipe, then these raspberry brownies are the perfect thing. They’re thick and fudgy with a deliciously moist brownie texture. The chocolate flavor comes from using both chopped dark chocolate and cocoa powder. I love this combination because I find it really elevates the chocolate flavor compared to using just cocoa or just melted chocolate. Then each brownie is dotted with sweet raspberries to complement the rich chocolate. They’re grown up, decadent, and not overly complicated.
The raspberries add moisture to the brownies making them extra gooey. So if cakey brownies are your thing – then this may not be the recipe for you. But if rich chocolate, sweet raspberries and a gooey brownie are your love language – then you’re going to love these.
Making Raspberry Brownies
If you feel your a brownie expert – feel free to scroll down to the recipe below (without photos & recipe tips). But to ensure success and learn all about brownie making – keep reading.
- As always, you’ll start by preheating the oven to 350F (180C) and lining your brownie pan. I like to line the pan with parchment paper and leave an overhang around the edges. This makes it easy to slice the brownies after they’ve cooled (more on that later). Alternatively, you can line with aluminum foil and leave an overhang or lightly grease the pan.
- Then in a large bowl you’ll add the butter and chopped chocolate. It’s important to chop the chocolate very finely so that it melts more easily. Microwave for 45-seconds on medium heat, then remove from the microwave and stir. You’ll need to do this a few times until all the chocolate and butter are melted. **After the first interval, not much will have melted. That’s OK and expected. Do NOT be tempted to increase the power or duration on your microwave. High power (which is often the default) can lead to the chocolate burning or becoming grainy!
- Note: I used 70% dark chocolate for a rich, not too sweet chocolate flavor. If you prefer a sweeter brownie, feel free to use anywhere between 50-70% dark chocolate or even semi-sweet chocolate. I probably wouldn’t recommend using anything higher than about 75% dark chocolate, or the brownies will be too bitter.
- Then whisk in the granulated sugar, eggs and vanilla extract. The eggs should be room temperature for easy mixing. It’s also important that the butter and melted chocolate mixture isn’t hot (warm is OK). If it’s too hot it can cook the eggs and you’ll end up with bits of scrambled egg in your brownie batter. Gross.
- Gently stir in the flour, cocoa and salt. I always sift in the cocoa since it is typically quite lumpy. This helps to avoid over mixing.
- Then carefully fold in about ½ of the raspberries. Be very gentle so that you don’t pierce too many of the berries and cause them to release their juice throughout the batter. If too much of the juice is released into the batter, the brownies can get watery.
- Spoon the batter into the prepared pan and then dot the top of the brownie batter with the remaining berries. I often press a few into the batter so that they’re hidden and keep some right on the surface for a pretty appearance. This step is again to avoid the berries being squashed and releasing all of their juice throughout the batter.
- Then bake in the preheated oven for about 30 minutes, or until an inserted toothpick comes out with a few damp crumbs. The top should look set and you shouldn’t see batter on the toothpick/tester.
- Cool the brownies completely, leaving them in their pan as they cool. This is essential for the brownies to properly set and for cleaner cuts.
- When you go to slice the brownies, use the overhang of the parchment paper or aluminum foil to lift the brownies out of the pan and place on a cutting board. Then slice with a sharp knife. I find lifting them out of the pan makes for the easiest cutting. But if you greased the pan (and didn’t use parchment or aluminum foil) simply slice them in the pan once fully cooled.
Pro Tip: While fresh and frozen berries are interchangeable in many recipes, I do not recommend using frozen berries for these raspberry brownies. Frozen berries will add extra moisture to the brownies due to the ice crystals and make the brownies too wet.
Fudgy, gooey and filled with berries – these raspberry brownies are the perfect decadent chocolate dessert. And if you love raspberries and chocolate, then be sure to try:
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams)
- 6 ounces dark chocolate (170 grams) finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (23 grams)
- ¼ teaspoon salt
- 1 cup raspberries (1bout 125 grams) I highly recommend using fresh*
- Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively line with aluminum foil or lightly grease.
- Add the butter and finely chopped chocolate to a large glass bowl. Microwave on medium power (not high) for 45 seconds at a time, stirring between each interval. Continue the process until smooth. Alternatively, you can melt them together in a double boiler over low heat.
- Once smooth, whisk in the sugar, eggs and vanilla extract.
- Sift in the cocoa and flour (if lumpy). Then carefully stir in the cocoa, flour and salt until you no longer see streaks of dry ingredients in the brownie batter.
- Using a rubber spatula, very carefully fold about ½ of the raspberries into the batter. Be careful not to pierce or crush the berries.
- Pour/spoon the batter into the prepared pan. Gently press the remaining berries into the batter, again, being careful not to break the berries.
- Bake in the preheated oven for about 30 minutes or until the top looks set and an inserted toothpick comes out with a few damp crumbs (not gooey batter).
- Cool in the pan until the brownies are completely cooled and the pan is no longer warm to the touch.
- Lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil. Place brownies on a cutting board and slice using a sharp knife. Wipe off the knife after each slice for cleaner cuts. If you greased the pan (ie didn't line it) cut the brownies in the pan.
- Dark Chocolate: I used 70% dark chocolate. Anything between 50-70% works well. For sweeter brownies, semi-sweet chocolate also works. I do not recommend using anything stronger than 80% for this recipe.
- Raspberries: Be sure to use fresh raspberries instead of frozen. Frozen berries will add too much moisture to the brownies and make them soggy.
- Storage: I recommend storing these brownies in the fridge because they are so gooey. They will last up to 4 days in an airtight container in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 brownie assuming that the pan is sliced into 9 very large brownies. You can easily get 12 or 16 brownies from this recipe.