An easy raspberry brownie recipe with rich and fudgy homemade brownies, pockets of chocolate chunks, and sweet berries throughout. So much raspberry flavour!
After baking my Strawberry Chocolate Chunk Brownies, I knew I had to bake a raspberry version soon.
The hardest part about baking with berries is getting the perfect moisture ratios from berries to brownie batter. That’s why I don’t recommend substituting anything in this recipe!
Raspberry brownies come together in one bowl and requires no electric mixer. They also only require 8 ingredients. How easy!
For more brownie recipes, try Fudgy M&M Brownies, Nutella Brownies, and Fudgy Oreo Brownies.
Jump to:
Why this recipe works
Raspberries – Every bite is bursting with sweet raspberry flavour! This is a great recipe to use leftover raspberries for.
Fudgy – These brownies are extra gooey and rich.
Easy to make – No electric mixer is required. Just a bowl, a spatula, and a whisk!
Ingredients Notes
Full recipe and measurements available in recipe card below
Butter – I always use unsalted butter. This will be melted.
White sugar – Brings sweetness and texture to the brownies.
Cocoa powder – Your brownies are only as good as the cocoa powder you use. This high quality one is what I use!
Chocolate – I like using milk chocolate for the contrast, but semi-sweet or dark works as well. I chopped up chocolate bars to get those gooey pockets of chocolate, as well as regular chocolate chips.
Raspberries – After washing, dry them completely. I reserved a few on the side for the top.
Step by step instructions
Here is how to make and bake these raspberry brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk. Preheat the oven to 350°F/180°C.
Step 1: Whisk the butter and sugars. In a medium bowl, whisk the hot melted butter, dark chocolate, and sugar. Whisk until the chocolate is melted and it’s all smooth. Whisk in eggs and vanilla.
Step 2: Add in dry ingredients. Fold in the flour, cocoa powder, and salt, and stir just until no flour streaks appear. Then add the raspberries and chocolate chips and chunks in and stir gently.
Step 3: Spread and bake. Transfer the batter into and spread evenly. Top with extra sliced raspberries and chocolate chunks.
Step 4: Bake, slice, and enjoy! Bake the brownies for 30-35 minutes. A toothpick inserted into the middle should come out with just a couple of moist crumbs. Cool, slice, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements.
- If the cocoa powder is lumpy, sift it beforehand.
- Use dark chocolate for the butter and sugar step. If you use milk or semi-sweet, it will be way to sweet.
FAQ
Can I use frozen raspberries?
I tried using frozen berries and it did not work. There is to much liquid in frozen raspberries and it will ruin the brownies.
Can I use other chocolate chips?
Yes! You may use semi-sweet or dark chocolate chips. I just prefer to use two types of chopped chocolate to get those pockets of gooey chocolate.
Video Recipe
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I’d love to stay connected on Instagram @sweettreatsyt! To get more recipes follow me on TikTok @sweettreatsyt!
Fudgy Raspberry Brownies
Ingredients
- 3/4 cups butter melted
- 2 dark chocolate bars (200g)
- 1 cup white sugar
- 3 eggs room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 2/3 cups cocoa powder
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/2 cup milk chocolate chips
- 1/3 cup milk chocolate chunks
Instructions
- Preheat oven to 350°F and line an 8×8 square pan with parchment paper. Set aside.
- Add your dark chocolate, hot melted butter and sugar, and whisk until combined and smooth.3/4 cups butter, 2 dark chocolate bars (200g), 1 cup white sugar
- Allow to slightly cool for 10 minutes before adding in the eggs and vanilla. Then, whisk in the eggs and vanilla until smooth.3 eggs, 1 tbsp vanilla
- Add in the flour, cocoa powder, and salt and stir until combined.1 1/4 cups all-purpose flour, 2/3 cups cocoa powder, 1/4 tsp salt
- Mix in 2/3's of the raspberries, chocolate chips, and chocolate chunks.1 cup fresh raspberries, 1/2 cup milk chocolate chips, 1/3 cup milk chocolate chunks
- Pour the batter into the prepared pan, and then sprinkle extra chocolate chips and the rest of the raspberries.
- Bake the brownies in the oven for 30-35 minutes. You'll know it's ready when a toothpick inserted comes out with moist crumbs. If there's wet batter on the toothpick, keep baking for another 5 minutes.
- Allow the brownies to cool, slice, and enjoy.
Comments