Raspberry Brownies are a vibrant twist on classic brownies, combining rich chocolate flavor with the fresh tartness of raspberries. These brownies offer a decadent, moist texture and a burst of fruity sweetness, perfect for any dessert lover.
You’ll love these brownies because the cocoa powder and melted butter create a deep, chocolatey base, while the fresh raspberries add a pop of bright flavor and natural tartness. Optional chocolate chips add extra richness and texture. They bake up with a fudgy center and slightly crisp edges, making each bite delightful.
Ingredients
- ¾ cup unsalted butter, melted
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1 ¾ cups packed light brown sugar
- 3 large eggs
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup fresh raspberries (can use frozen)
- ½ cup semisweet or bittersweet chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper on all sides for easy removal.
In a mixing bowl, whisk together the melted butter, cocoa powder, and vanilla extract until smooth with no lumps.
Using a stand mixer with the whisk attachment, beat together the eggs and brown sugar until light, fluffy, and pale in color.
Add the butter mixture to the egg mixture and fold gently using a rubber spatula until combined.
Gradually add flour and salt, folding carefully until there are no streaks of flour remaining.
Finally, gently fold in the fresh raspberries and the chocolate chips if using, being careful not to crush the berries.
Transfer the batter into the prepared baking pan and spread it evenly.
Bake for approximately 25 minutes, testing for doneness with a knife inserted into the center starting at 20 minutes. The brownies are done when the edges are set but the knife still has some moist batter.
Allow the brownies to cool completely before slicing and serving.
My Best Tips for Success
-
Use fresh or frozen raspberries; if frozen, do not thaw to prevent excess moisture.
-
Fold in berries carefully to maintain their shape and prevent batter from becoming watery.
-
Use good-quality Dutch-process cocoa powder for rich chocolate flavor.
-
Don’t overbake to keep the center fudgy and moist.
-
Line the pan with parchment for easy removal and cleaner cuts.
Delicious Variations to Try
-
Add a swirl of raspberry jam or cream cheese before baking.
-
Sprinkle crushed nuts on top for crunch.
-
Use white or dark chocolate chips for flavor variation.
-
Infuse with a hint of orange zest or liqueur for a complex twist.
-
Dust the finished brownies with powdered sugar or cocoa powder.
Frequently Asked Questions
What kind of raspberries work best?
Fresh or frozen raspberries work well; if using frozen, incorporate them directly to avoid excess moisture.
Can I use other berries?
Yes, blueberries, blackberries, or mixed berries can be substituted.
How to know when brownies are done?
The edges should be set and pulling away; the center should have moist batter on a toothpick.
Can these brownies be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.
How should brownies be stored?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Print
Raspberry Brownies
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Luscious brownies combining rich Dutch-process cocoa with bright, tangy raspberries, featuring a fudgy center and crisp edges with irresistible chocolaty aroma.
Ingredients
¾ cup unsalted butter, melted
¾ cup Dutch-process cocoa powder
1 tsp vanilla extract
1¾ cups packed light brown sugar
3 large eggs
¾ cup all-purpose flour
½ tsp salt
½ cup fresh or frozen raspberries
½ cup semisweet or bittersweet chocolate chips (optional)
Instructions
-
Preheat oven: Set oven to 350°F (175°C). Grease and line an 8×8‑inch pan with parchment paper.
-
Mix cocoa base: In a bowl, whisk melted butter, cocoa powder, and vanilla until smooth and lump‑free.
-
Beat eggs and sugar: In another bowl or stand mixer, whisk eggs and brown sugar 2–3 minutes until pale and fluffy.
-
Combine mixtures: Fold cocoa mixture gently into egg mixture until combined.
-
Add dry ingredients: Stir in flour and salt until just incorporated. Do not overmix.
-
Fold in raspberries: Gently fold in raspberries and chocolate chips, keeping berries intact.
-
Bake: Spread batter evenly in the pan. Bake 25 minutes, checking at 20 minutes. Brownies are done when edges set but center remains soft and moist.
-
Cool & serve: Allow to cool completely in the pan before slicing.
Notes
Use fresh or frozen raspberries (no need to thaw).
Avoid overmixing and overbaking to keep fudgy texture.
Use high-quality cocoa for richer flavor.
Line pan with parchment for easy removal.
Store airtight at room temperature up to 3 days or refrigerate longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 recipe)
- Calories: 200
- Sugar: 23 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: raspberry brownies, fudgy chocolate brownies, chocolate raspberry dessert, berry brownies, rich cocoa brownies
