Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I can't get enough of these Chocolate Raspberry Brownies! The combination of rich chocolate and fresh raspberries creates a delightful treat that's both decadent and refreshing. Whenever I whip up a batch, the entire house fills with a mouthwatering aroma that has everyone eagerly waiting to sneak a taste. Plus, they’re surprisingly easy to make, which makes them the perfect option for last-minute gatherings or a cozy night in. Trust me, once you try these brownies, they'll become a favorite you’ll want to make over and over again.

Created by

Imogen Price

Last updated on 2026-01-13T17:58:13.770Z

When I first combined chocolate and raspberries in these brownies, I was pleasantly surprised at how well the flavors melded together. While baking, the raspberries soften and release their juices, creating a luscious and tangy contrast to the rich, fudgy brownie base. I recommend using fresh raspberries if you can find them, as they provide that burst of flavor that makes every bite unforgettable.

One tip I've learned is to slightly underbake the brownies; this keeps them moist and chewy. Allowing them to cool in the pan will help set the edges while the center remains perfectly fudgy. Trust me, this small adjustment makes all the difference in achieving the ultimate brownie experience!

        Why You'll Love These Brownies
        The perfect balance of rich chocolate and tart raspberries
Fudgy texture that melts in your mouth
Simple ingredients make them easy to whip up for any occasion

      

Mastering the Fudgy Texture

Achieving that perfect fudgy texture is all about the balance of ingredients. The melted butter combined with the right amount of cocoa powder creates a deeply rich base while the specific ratios of sugar and flour lend to a moist crumb. Be careful not to overmix the batter after adding the dry ingredients; you want just enough stirring to combine everything without activating the gluten in the flour, which can lead to a denser brownie.

For added richness, consider using dark chocolate cocoa powder instead of regular unsweetened cocoa. This slight tweak can elevate the flavor profile, creating a more intense chocolate experience that pairs beautifully with the tartness of raspberries.

Incorporating Fresh Raspberries

Fresh raspberries not only add flavor but also moisture to the brownies. When folding them into the batter, do so gently; you want to keep them intact to ensure that bursts of flavor are distributed throughout the brownies instead of becoming mushy. If you find that the raspberries are particularly soft, consider tossing them with a bit of flour before adding them to the mix. This can help retain their shape during baking.

For a fun twist, feel free to vary the berries. Blackberries, strawberries, or even a mix of berries would work beautifully in this recipe, each granting its unique flavor contribution. Just make sure any fruit used is adequately washed and dried to prevent excess moisture from impacting the brownie texture.

Storing and Serving Suggestions

These brownies are best enjoyed fresh but can be stored for up to three days in an airtight container at room temperature. If you want to keep them longer, freeze the cooled brownies. Cut them into squares and place layers of parchment paper between them before sealing in a freezer-safe container. They'll hold well for about three months—simply thaw them at room temperature before serving.

When it comes to serving, there's no need to overcomplicate things. A light dusting of powdered sugar or a dollop of whipped cream offers a nice touch without stealing the spotlight from the rich chocolate and tart raspberry combination. For a special touch, drizzle some melted chocolate over the top before serving—a little extra sweetness never hurt anyone!

Ingredients

For the Brownies

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

Make sure to gently fold in the raspberries to maintain their shape.

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar until smooth. Then, add the eggs and vanilla extract, mixing well.

Combine Dry Ingredients

In a separate bowl, combine cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add Raspberries

Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Bake

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack. Cut into squares and enjoy!

Serve these brownies warm with a scoop of vanilla ice cream for an indulgent dessert.

Pro Tips

For an extra touch, sprinkle some powdered sugar on top before serving, and consider pairing these brownies with a dollop of whipped cream or a drizzle of chocolate sauce.

Key Techniques for Success

Monitoring your baking time is crucial for the perfect chewiness. The brownies should be slightly puffed and have a soft texture when they come out of the oven. Keep an eye on them, as they can go from perfectly baked to overdone quickly. Generally, a toothpick inserted should come out with a few moist crumbs, indicating that they are done without being dry.

Always allow the brownies to cool in the pan for at least 10 minutes before transferring them. This cooling period helps them set and makes them easier to cut without crumbling. If you’re in a hurry, you can cool them faster by placing the pan on a wire rack but avoid placing them directly in the fridge as that can affect the texture.

Ingredient Alternatives

For a dairy-free version, you can substitute the unsalted butter with coconut oil or a vegan butter alternative. This swap will maintain the richness and keep the brownies moist. Make sure to melt it gently, as you would with butter, to ensure it mixes well with the sugar.

If you’re looking for a lower sugar option, you can replace granulated sugar with coconut sugar or a sugar substitute like erythritol. Keep in mind that if you're using a liquid sweetener like maple syrup, you'll need to adjust the dry ingredients accordingly to maintain the right consistency.

Questions About Recipes

→ Can I use frozen raspberries instead?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the brownies.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer freshness.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor to your brownies.

→ What can I substitute for eggs in this recipe?

You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) or applesauce as substitutes.