These chocolate Raspberry Brownies are simple to make and are absolutely delicious. They’re rich, chocolatey, and full of fresh raspberry flavor. Serve this decadent dessert for a special occasion or when you need a chocolatey treat!
Chocolate Raspberry Brownies
The combination of berries and chocolate is divine and these decadent raspberry brownies are no exception!
The flavor of raspberries and chocolate complements each other so well because rich chocolate is balanced by the delicate sweet flavor of fruity raspberries, especially when made in brownie form.
These brownies are super simple to make requiring a few basic pantry ingredients including semi-sweet chocolate, flour, sugar, and cocoa powder. Add in the addition of fresh raspberries and you've got a delicious raspberry brownie that is perfect for any occasion!
How To Make Brownies with Raspberries
- Preheat the oven to 350°F, and line an 8x8-inch baking pan with parchment paper. Set aside.
- Bring an inch or two of water to boil in a saucepan over medium heat. Set a large glass bowl on top of the pan to create a double boiler. Add the chocolate and butter to the bowl and mix until melted and emulsified. Remove from heat and cool slightly.
- In a separate large bowl, use an electric mixer to beat the eggs and sugar together until they begin to turn pale yellow in color. Add the vanilla, and mix just until combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until fully combined.
- Pour the melted chocolate mixture into the egg mixture and mix until combined. Stir in the flour mixture until just combined, being careful not to overmix.
- Gently fold in 1 ½ cup of raspberries being careful not to overmix or break up the raspberries.
- Pour the batter into the prepared pan, and sprinkle the remaining raspberries on top. Bake for 35-45 minutes or until a toothpick comes out clean when inserted into the center. Let the brownies cool for at least 15 minutes before slicing and serving.
- If you don't want to make a double boiler to melt the chocolate, you can also use the microwave. Place the chocolate and butter in a microwave-safe bowl, and heat in 30-second intervals, stirring between each interval until melted.
- When mixing the wet and dry ingredients be sure not to overwork the batter as this will result in brownies that may have a tough texture.
- Brownies are best served slightly cooled so they can set up a bit.
- For additional raspberry flavor, add ¼ teaspoon of raspberry extract to the wet ingredients.
- For even MORE chocolate flavor, add ½ cup of mini chocolate chips or chocolate chunks to the batter before adding the raspberries.
- If you want a more cake-like brownie, add an extra egg to the batter.
- These raspberry brownies are delicious as is, but if you want to take them over the top, serve them with a scoop of raspberry ice cream or a dollop of whipped cream. You can also drizzle them with melted chocolate or raspberry jam. Enjoy!
Storing and Freezing
Storing: These brownies can be stored in an airtight container at room temperature for up to 5 days.
Freezing: If you'd like to freeze leftover brownies, add them to a freezer-safe container or bag. They'll stay fresh for up to three months. Allow the brownies to thaw overnight in the fridge before serving.
More Brownie Recipes for Your Next Dessert
- Easy Salted Caramel Brownies
- Pumpkin Brownies
- Guinness Brownies
- Homemade Brownies (With Cocoa Powder)
- Brownie Mix Turtle Brownies
- Brownie Truffles
Recipe Card with Ingredient Amounts and Instructions
- 8 ounces semi-sweet baker’s chocolate, chopped
- ¾ cup unsalted butter, cut into pieces
- 1 ⅓ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 cups fresh raspberries, divided
- Preheat the oven to 350°F, and line an 8x8-inch baking pan with parchment paper.
- Simmer an inch or two of water in a saucepan over medium heat. Set a large glass bowl on top of the pan, and add the chocolate and butter. Stir until the ingredients are fully melted and combined. Remove the bowl from the pan and let it cool slightly.8 ounces semi-sweet baker’s chocolate¾ cup unsalted butter
- In a separate large bowl, use an electric mixer to beat the sugar and eggs together until they begin to turn pale yellow in color. Add the vanilla, and mix just until combined.1 ⅓ cups granulated sugar3 large eggs1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the flour, cocoa powder, salt and baking powder.1 ½ cups all-purpose flour¼ cup unsweetened cocoa powder½ teaspoon kosher salt½ teaspoon baking powder
- Pour the melted chocolate mixture into the eggs and mix until combined. Stir in the flour mixture until just combined, being careful not to overmix.
- Gently fold in 1 ½ cups of raspberries. Pour the batter into the prepared pan, and sprinkle the remaining raspberries on top.2 cups fresh raspberries
- Bake for 35-45 minutes or until a toothpick comes out clean when inserted into the center.
- Let the brownies cool for at least 15 minutes before slicing and serving.
- See post for tips and storage options.