Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 brownies
Ingredients: 1/2 cup unsalted butter; 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; 1/4 teaspoon baking powder; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I can’t express how much I adore these Chocolate Raspberry Brownies! The combination of rich chocolate and tart raspberries creates a divine dessert that is impossible to resist. Each bite delivers a burst of flavor that complements the fudgy texture beautifully. I love making these brownies for gatherings or simply as a treat for myself, and I promise they'll vanish in no time. It’s such a joy to share something homemade that tastes so decadent and indulgent.

Created by

Delilah Spencer

Last updated on 2026-01-13T21:10:16.649Z

When I first made these brownies, I wanted to experiment with a fruit element to balance the richness of the chocolate. The addition of raspberries not only enhances the flavor but also adds a pleasing visual contrast. I've found that using fresh raspberries gives the best results, but frozen ones can work too in a pinch—just remember to toss them in a bit of flour to prevent them from sinking.

The trick to achieving the perfect brownie texture lies in how long you bake them. I always recommend checking for doneness a few minutes before the timer goes off; you'll want to pull them out while they're still slightly soft in the center. This makes them fudgy and irresistible!

        Why You'll Love These Brownies
        The perfect blend of rich chocolate and tangy raspberries.
A fudgy texture that makes every bite melt in your mouth.
Easy to make, yet impressive enough for any occasion.

      

Understanding Ingredients

The ingredient list for these Chocolate Raspberry Brownies includes key components that contribute to both flavor and texture. Unsalted butter is essential because it allows you to control the saltiness in the recipe, enhancing the brownie’s rich cocoa flavor. The granulated sugar helps create that perfect balance between sweetness and the tartness of raspberries, while the eggs provide moisture and act as a binding agent, giving the brownies their fudgy consistency.

Cocoa powder is not just a flavoring agent; it also contributes to the brownie’s deep color and dense texture. Using high-quality unsweetened cocoa powder will yield a richer taste. When it comes to flour, all-purpose works best here, but if you're looking for a gluten-free option, almond or coconut flour can be substituted—though it may slightly alter the brownies' texture.

Baking Tips for Perfection

When baking these brownies, keep an eye on the baking time. Start checking for doneness at the 20-minute mark. The brownies should look set at the edges and slightly glossy in the center. A toothpick test is reliable; if it comes out with a few moist crumbs instead of wet batter, they are done. Overbaking can lead to a dry texture, which we want to avoid for that indulgently fudgy result.

Don’t skip cooling the brownies in the pan as this allows for proper texture development. Let them sit for at least 15 minutes before cutting; this waiting period helps them firm up, making it easier to achieve clean cuts. For a delightful twist, consider serving them warm with a scoop of vanilla ice cream, allowing the brownie to create a luscious melting effect.

Ingredients

For the Brownies

1/2 cup unsalted butter
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
1/4 teaspoon baking powder
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

Melt the Butter

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well blended.

Mix Dry Ingredients

In a separate bowl, combine cocoa powder, flour, salt, and baking powder. Gradually stir these dry ingredients into the wet mixture until just combined.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to break them apart too much.

Bake the Brownies

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

Cool and Serve

Allow the brownies to cool in the pan before cutting them into squares. Enjoy your delicious Chocolate Raspberry Brownies!

Pro Tips

For an extra flavor boost, try adding a sprinkle of sea salt on top just before serving. It enhances the chocolate and balances the sweetness beautifully.

Storing and Freezing

These Chocolate Raspberry Brownies can be stored in an airtight container at room temperature for up to four days. If you want to keep them longer, freezing is an option. Wrap the brownies tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be securely stored in the freezer for up to three months. Just thaw them in the refrigerator overnight when you're ready to enjoy them again.

For best results, I recommend slicing the brownies before freezing. This way, you can take out just what you need without having to defrost the entire batch. You can also try reheating individual brownies in the microwave for about 10-15 seconds to enjoy them warm, reminiscent of fresh-out-of-the-oven goodness.

Creative Variations

While the chocolate and raspberry combination is truly divine, don't hesitate to mix things up! Try adding chopped nuts like walnuts or pecans for an extra crunch that contrasts beautifully with the soft, fudgy brownie base. Alternatively, you could experiment with other berries, such as blueberries or blackberries, which would still complement the chocolate well and add a different flavor profile.

For a more indulgent treat, consider swirling in a layer of chocolate ganache on top after baking. Melt equal parts of chocolate and cream, let it cool slightly, and then pour it over the cooled brownies before cutting. This creates an irresistible, glossy finish that will elevate your brownies to the next level of decadence.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well. Just toss them in a bit of flour to prevent them from sinking during baking.

→ How should I store leftover brownies?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute the butter with oil?

Yes, you can substitute the butter with vegetable oil in equal amounts, but the texture might differ slightly.

→ What if I don’t have cocoa powder?

If you don't have cocoa powder, you can use unsweetened chocolate, melting it and adjusting the sugar accordingly.