Raspberry Brownies

Gooey, shiny, and ultra-fudgy, these raspberry brownies are perfect for spring, summer, Valentine’s Day, or whenever a chocolate craving strikes! Made with real dark chocolate and fresh raspberries, they are the perfect mix of rich decadence and tart sweetness.

Why you'll love these brownies

• They are made with high quality and fresh ingredients like real dark chocolate and fresh berries. Fresh raspberries on top make these brownies look just as good as they taste. I also added frozen raspberries to the batter (to help keep delicate berries intact during the baking process), which made the brownies extra moist and bursting with flavor. When you cut them into squares, you'll see a fudgy texture with bright red raspberries. Rich chocolate and tangy raspberries create a perfect balance of flavors (sweet and tart)
• So many ways to dress them up. Serve them with vanilla ice cream, whipped cream, powdered sugar, or a caramel drizzle… or just eat them straight from the pan (no judgment). Either way, these raspberry brownies make any occasion sweeter, not just Valentine's Day.
• Easy homemade holiday treat for Valentine's Day, Easter, or Mother's Day. I’m baking a batch for my husband this Valentine’s Day. I’ll even write “I love you more than chocolate” in his card—though we both know that’s dangerously close to a lie. But hey, romance is about effort!

Main ingredients and substitutions

• Chopped dark chocolate. You can use dark chocolate chips or semi-sweet chopped chocolate instead. I prefer using dark chocolate for a rich, more intense chocolate flavor. Use good-quality baking chocolate.
• Raspberries. I used both frozen and fresh raspberries. Frozen raspberries are mixed into the brownie batter to make brownie gooey and extra fudgy (and they are also easier to fold into the batter without breaking). Fresh raspberries are placed on top for presentation. For best results, buy fresh raspberries and freeze some of them (for folding into the batter), and keep the rest fresh (for topping). This results in better texture than buying already frozen raspberries (even though that will work too).
• Cocoa powder. I used Dutch-processed cocoa powder for a fudgy texture and a deep chocolate flavor. If you use natural cocoa powder instead, remember that the color, texture, and taste will change slightly.
• Add-ins. You can add white or dark chocolate chips, toasted pecans, or almonds to the batter.

Baking tips

• I recommend leaving some parchment paper hanging on two sides of the baking pan. This will help you easily remove the raspberry brownie from the pan.
• Use a serrated knife to cut chocolate with less mess.
• You can also melt chocolate and butter in the microwave. Add chopped chocolate and cubed butter to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool.
• Add frozen raspberries directly to the batter. Don't thaw. But, top the brownies with fresh raspberries (not frozen)

How to melt chocolate

If you don’t have a double boiler, melt chocolate using one of these methods:

1) Microwave method (quick & easy)

• Place chopped chocolate or chocolate chips in a microwave-safe bowl.
• Heat in 20-second intervals, stirring well after each.
• Repeat until smooth and fully melted. Do not overheat, or it may seize.

2) Stovetop method (DIY double boiler alternative)

• Fill a saucepan with about an inch or 2 inches of water and bring it to a simmer, not a boil.
• Place a heatproof bowl (glass or metal) over the saucepan, ensuring it doesn’t touch the simmering water.
• Add chocolate and butter to the bowl and stir continuously until melted and smooth.
• Turn off the heat. Using oven mitts, carefully remove the bowl from the pot and let the melted chocolate mixture cool.

How do you know when brownies are perfectly baked?

After 30 minutes of baking, check your brownies by inserting a toothpick in the center:

• If it comes out with a few moist crumbs, your brownie is done baking.
• If it comes out with batter - bake them for 5 minutes more and check again.
• If it comes out clean and dry - your brownies are overbaked.
• Also, the edges should look set and slightly pulled away from the baking pan for perfectly baked brownies.
• To make your raspberry brownies fudgy and gooey, it’s better to underbake it, as they continue to set as they cool.

How to cut brownies cleanly

Let the raspberry brownies cool completely in the pan, then chill them in the fridge for at least an hour. Dip a sharp knife in hot water, and wipe it clean before each cut.

Storage and reheating tips

• Refrigerate. Keep leftover brownies in an airtight container or ziplock bag in the fridge for up to 4 days.
• Freeze. Place brownie squares on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bags and store in the freezer for up to a month.
• Defrost. Thaw frozen brownies in the fridge overnight. Reheat in the microwave for 15 seconds before serving.

5 from 1 vote

Raspberry Brownies

Gooey, shiny, and ultra-fudgy, these raspberry brownies are perfect for spring, summer, Valentine’s Day, or whenever a chocolate craving strikes! Made with real dark chocolate and fresh raspberries, they deliver the perfect mix of rich decadence and tart sweetness.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 servings

Calories per serving 242 kcal

Author: Julia

Ingredients

• 1 cup dark chocolate (6 oz) chopped
• ½ cup unsalted butter (1 stick) cut into cubes
• ¾ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs room temperature
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ½ teaspoon salt
• 2 oz frozen raspberries
• 3 oz fresh raspberries

US Customary - Metric

Instructions 

• Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
• Using a double boiler, melt chocolate and butter. Stir frequently until melted and smooth. Set aside to cool to room temperature.
• Add granulated sugar and brown sugar to a large mixing bowl. Whisk in egg, one at a time. Then, whisk in vanilla extract and cooled chocolate mixture.
• Add flour, cocoa powder, and salt to the chocolate batter. Stir gently using a rubber spatula until no big lumps of flour/cocoa powder remain. Don’t overmix the batter.
• Finally, sprinkle frozen raspberries over the batter and carefully fold in. Transfer to the prepared baking pan. Spread evenly. Top with fresh raspberries.
• Bake in the preheated oven for 35-40 minutes or until the toothpick inserted in the center comes out with a few moist crumbs. Remove the raspberry brownies from the oven and let cool completely in a baking pan on a cooling rack. Then, cut into 16 squares and serve!
• ⬇️ NOTE: You can conveniently find helpful step-by-step photos below this recipe card. ⬇️

Notes

Tips for success

• Leave paper hanging on two sides of the pan for easy removal.
• Use a serrated knife to cut chocolate with less mess.
• Melt chocolate and butter in the microwave, stirring every 30 seconds until smooth. Let cool.
• If your cocoa powder has lumps, you can sift it to break them up. This will help to evenly incorporate cocoa powder into the brownie batter.
• Add frozen raspberries directly to the batter (don’t thaw) and top with fresh raspberries (not frozen).
• Don't overbake. If you overbake brownies, they’ll be dry and cakey.

How to know when raspberry brownies are done

After 30 minutes, insert a toothpick into the center:

• If it comes out with a few moist crumbs, they’re done.
• If it comes out with batter, bake for 5 more minutes and check again.
• If it comes out clean, they’re overbaked.
• The edges should look set and slightly pulled away from the pan. For fudgy, gooey brownies, underbake slightly since they’ll continue to set as they cool.

How to store them

• Refrigerate. Store brownies in an airtight container (or freezer bags) in the fridge for up to 4 days.
• Freeze. Freeze brownie squares on a baking sheet, then transfer to an airtight container (or freezer bags) for up to a month.
• Defrost. Thaw in the fridge overnight and reheat in the microwave for 15 seconds.

Nutrition

Nutrition Information

Raspberry Brownies

Amount per Serving

Calories

242

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

50

mg

17

%

Sodium

 

90

mg

4

%

Potassium

 

73

mg

2

%

Carbohydrates

 

31

g

10

%

Fiber

 

3

g

13

%

Sugar

 

21

g

23

%

Protein

 

3

g

6

%

Vitamin A

 

231

IU

5

%

Vitamin C

 

2

mg

2

%

Calcium

 

18

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword raspberry brownies

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Other raspberry desserts you might like

• Raspberry Lemon Cake
• Mixed Berry Bundt Cake with Lemon Glaze
• Raspberry Peach Cake
• White Chocolate Raspberry Cake

How to make raspberry brownies (step-by-step photos)

1) Prep the oven & pan – Preheat to 350°F and line a 9x9-inch pan with parchment paper.

2) Melt chocolate & butter – Use a double boiler (or microwave), stirring until smooth. Let cool.

3) Mix wet ingredients – Whisk both sugars in a bowl, then add eggs one at a time. Stir in vanilla and cooled chocolate.

4) Add dry ingredients – Gently fold in flour, cocoa powder, and salt until just combined. Avoid overmixing.

5) Incorporate raspberries – Fold in frozen raspberries, spread batter evenly in the pan, and top with fresh raspberries.

6) Bake & cool – Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs. Cool completely, slice into 16 squares, and enjoy!