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.

Course Dessert

Cuisine American

Keyword raspberry brownies

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 242kcal

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