These raspberry brownies are moist, fudgy, and studded with sweet berries. The rich chocolate base pairs beautifully with tart raspberries for an indulgent yet simple treat. 
If you want to lift ordinary brownies into something special without adding complexity, these raspberry brownies are the perfect choice. They bake up thick and fudgy with a moist interior. Combining finely chopped dark chocolate with unsweetened cocoa powder gives a deeper, more rounded chocolate flavor than using only one of the two. Fresh raspberries are folded into the batter and dotted on top, adding bright, fruity pops that balance the rich chocolate. The result is grown-up, decadent, and straightforward to make.
The raspberries also contribute extra moisture, making these brownies gooey and melt-in-your-mouth. If you prefer a cakier texture, this isn’t the recipe for you. But if you love fudgy chocolate and fresh raspberries, these will be a favorite.
Making Raspberry Brownies
If you already know your way around brownie batter, you can skip to the recipe below. If you want tips to ensure fudgy, well-set brownies, read on.
- Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal. Alternatively, line with aluminum foil or lightly grease the pan.
- Place the butter and finely chopped chocolate in a large, heatproof bowl. Chop the chocolate very small so it melts quickly and evenly. Microwave on medium power for 45 seconds, stir, and continue in short intervals until smooth. Avoid high power to prevent the chocolate from burning or becoming grainy.
- Tip: I use 70% dark chocolate for a rich, not overly sweet result. If you prefer sweeter brownies, choose chocolate between 50–70% or semi-sweet. Avoid using chocolate stronger than about 75–80% dark, which can make the brownies bitter.
- Whisk in the granulated sugar, then add the eggs and vanilla extract. Use room-temperature eggs and make sure the chocolate mixture has cooled slightly; if it’s too hot it can cook the eggs and create lumps.
- Sift the cocoa powder to remove lumps, then gently stir in the sifted cocoa, flour, and salt until no dry streaks remain. Sifting helps keep mixing to a minimum and preserves a fudgy texture.
- Using a rubber spatula, carefully fold in about half of the raspberries. Be gentle to avoid crushing them and releasing too much juice into the batter, which can make the brownies overly wet.
- Spoon the batter into the prepared pan. Dot the remaining raspberries across the top, pressing a few gently into the batter so some are visible beneath the surface and some sit on top for a pretty finish.
- Bake for about 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few damp crumbs (not raw batter). The brownies should still be moist inside but not runny.
- Cool the brownies completely in the pan. This is essential for the bars to set properly and to achieve cleaner slices.
- When cooled, use the parchment overhang to lift the brownies from the pan and transfer them to a cutting board. Slice with a sharp knife, wiping it clean between cuts for neat edges. If you greased the pan instead of lining it, simply slice the brownies in the pan once fully cooled.
Pro tip: Use fresh raspberries for this recipe. Frozen berries contain ice crystals and extra moisture that can make the brownies soggy.
Fudgy, gooey, and bright with fresh fruit, these raspberry brownies are a decadent chocolate dessert. If you enjoy the combination of chocolate and raspberries, you’ll appreciate the balance of deep cocoa and tart berry in this easy recipe.
Raspberry Brownies
Fiona Dowling
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup unsalted butter (112 grams)
- 6 ounces dark chocolate (170 grams), finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup cocoa powder (23 grams)
- 1/4 teaspoon salt
- 1 cup fresh raspberries (about 125 grams) — use fresh, not frozen
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8 inch pan with parchment paper, leaving an overhang, or line with foil or lightly grease.
- Combine the butter and finely chopped chocolate in a heatproof bowl. Microwave on medium power for 45 seconds, stir, and repeat in short intervals until smooth. Alternatively, melt together in a double boiler over low heat.
- Whisk in the sugar, then the eggs and vanilla until combined.
- Sift in the cocoa and add the flour and salt. Stir gently until no streaks of dry ingredients remain.
- Carefully fold about half of the raspberries into the batter, taking care not to crush them.
- Spoon the batter into the prepared pan. Arrange the remaining raspberries on top, pressing a few gently into the batter.
- Bake about 30 minutes, or until the top is set and a toothpick comes out with a few damp crumbs.
- Cool the brownies completely in the pan until no longer warm. Use the parchment overhang to lift them out, then slice with a sharp knife, wiping the blade between cuts.
Notes
- Dark chocolate: 70% works well for a balanced flavor. Use 50–70% or semi-sweet if you want a sweeter brownie. Avoid very high-percentage chocolate for this recipe.
- Raspberries: Use fresh raspberries. Frozen berries add excess moisture and can make the brownies soggy.
- Storage: Because these are gooey, store them in an airtight container in the refrigerator for up to 4 days.
- Portions: The recipe is shown as nine very large brownies. You can cut smaller squares to yield 12–16 pieces.