Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 brownies
Ingredients: 1/2 cup unsalted butter, melted; 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 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely adore these Chocolate Raspberry Brownies! The combination of rich chocolate and tart raspberries creates a delightful flavor explosion that leaves my taste buds singing. Every bite is a perfect balance of fudgy goodness and fruity freshness. When I’m looking for a quick dessert that’s sure to impress, these brownies are my go-to. It’s the simple ingredients and a straightforward method that make this recipe a breeze, allowing me to indulge in my love for chocolate without spending hours in the kitchen.

Created by

Callie Morgan

Last updated on 2026-01-13T20:40:18.284Z

When I first paired chocolate with raspberries, I was surprised at how well the flavors complemented each other. The slight tartness of the raspberries cuts through the richness of the chocolate, creating a delightful contrast that's simply irresistible. I found that using fresh raspberries adds a burst of flavor that frozen ones just can’t replicate.

After many trials, I discovered that underbaking the brownies just slightly gives them a gooey texture that I adore. It’s essential to let them cool completely before cutting; this helps them set perfectly and makes each piece easier to handle without crumbling. Trust me, the wait is worth it!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with tart raspberry sweetness
Fudgy texture that melts in your mouth
Quick to make and perfect for any occasion

      

The Magic of Chocolate and Raspberry

The allure of chocolate brownies lies in their rich, fudgy texture, but adding raspberries elevates them to a whole new level. The tartness of fresh raspberries creates a delightful contrast to the deep chocolate flavor, enhancing each bite. I recommend using ripe, seasonal berries for the best flavor; they contribute both sweetness and moisture, allowing the brownies to remain beautifully soft and chewy.

When you incorporate the raspberries into the batter, it's important to do so gently. Fold them in with a spatula rather than stirring aggressively, which can lead to the berries breaking apart and turning the batter into a pink hue. This method preserves their shape, allowing bursts of juicy tartness throughout the brownies that complement the chocolate perfectly.

Perfecting the Baking Process

To ensure even baking, make sure your oven is properly preheated to 350°F (175°C). An oven thermometer can help if you are unsure about your oven's accuracy. When you pour the batter into the pan, use a spatula to smooth the top, which promotes even cooking. Keep an eye on the brownies in the last few minutes of baking; you want them to look set on the edges, yet slightly soft in the center for that classic fudgy texture.

After baking, let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack. This cooling period allows them to set properly and makes them less likely to crumble when sliced. If you desire cleaner edges, use a sharp knife that has been dipped in hot water, wiping it clean between cuts.

Ingredients

Gather your baking essentials for these delectable brownies.

For the Brownies

1/2 cup unsalted butter, melted
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 cup fresh raspberries

Make sure to wash the raspberries gently before adding them to preserve their shape.

Instructions

Let’s get baking! Follow these simple steps for a perfect batch of brownies.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.

Mix Wet Ingredients

In a large mixing bowl, combine the melted butter and sugar. Stir in the eggs and vanilla extract until fully incorporated.

Combine Dry Ingredients

In another bowl, whisk together the cocoa powder, flour, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Bake

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

Cool and Slice

Let the brownies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice into squares and serve.

Enjoy your delicious brownies with a scoop of vanilla ice cream!

Pro Tips

For an extra touch, sprinkle some chocolate chips on top before baking for a melty layer of chocolate.

Ingredient Tips

While this recipe calls for unsalted butter, it's fine to substitute with other fats like coconut oil for a dairy-free version. When using coconut oil, expect a slight coconut flavor to complement the chocolate and raspberry. Additionally, for a unique twist, consider adding a sprinkle of sea salt on top before baking. This enhances the chocolate's flavor and balances the sweetness from the raspberries.

If you're in a pinch and don't have fresh raspberries, frozen ones can work too, but they may release more juice, creating a denser brownie. Thaw them beforehand and pat dry with a paper towel to reduce excess moisture. Alternatively, you could swap them out for another berry like blueberries or chopped strawberries for a different fruity profile.

Storage and Serving Suggestions

To store leftover brownies, keep them in an airtight container at room temperature for up to three days or refrigerate for up to a week. They also freeze beautifully! Wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can last for up to three months; simply let them thaw at room temperature before serving.

For an elegant presentation, serve the brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce or raspberry coulis also makes for a striking contrast while enhancing the overall chocolate-raspberry flavor experience. I often dust my brownies with powdered sugar just before serving for an appealing touch!

Questions About Recipes

→ Can I substitute the fresh raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before adding to the batter.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make these brownies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to this recipe?

Yes, walnuts or pecans would be a great addition. Just fold them in with the raspberries!