Raspberry Brownies
Published on August 09, 2023
Quick Summary
Raspberry Brownies- rich, fudgy brownies dotted with tart, juicy raspberries! You only need one bowl to make these decadent brownies! They are the perfect dessert for the summer months, Valentine’s Day, or any day! Serve plain or with a scoop of ice cream!
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Pin ItBrownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time.
Whenever I am feeling fruity, I mix things up and make Raspberry Brownies. The raspberries make the brownies extra special. They are sweet, tart, and add a burst of color and flavor to the brownies. Plus, raspberry and chocolate are a match made in heaven!
My raspberry brownie recipe is also made in one bowl, making them an easy dessert for whenever you are craving something sweet!
The brownies are perfect for the summer months, when berries are in season, but you can use frozen raspberries too, making them a great year-round dessert. They are also perfect for Valentine’s Day!
The brownies are rich, fudgy, and oh so decadent! Serve with ice cream or enjoy with a glass of milk! You can’t go wrong with these gooey, chocolaty, fruity brownies!
Table of Contents
Ingredients
- Butter– use unsalted butter that has been melted and slightly cooled.
- Sugar– granulated sugar and brown sugar.
- Eggs– use large eggs.
- Vanilla extract– always use pure vanilla extract.
- Flour– to measure the flour, fluff, spoon, and level! Never pack flour when measuring.
- Cocoa powder– I prefer Dutch processed cocoa powder for this brownie recipe because it gives the brownie a deep, dark chocolate flavor. Unsweetened cocoa powder will also work.
- Espresso powder– I like to add a little espresso powder to enhance the chocolate flavor. You can leave it out and the brownies will still be delicious.
- Kosher salt
- Chocolate– chop up your favorite chocolate bar, Guittard is my favorite brand. Chocolate chips will also work.
- Raspberries– fresh or frozen. If you are using frozen raspberries do not thaw them, stir them in frozen!
**There is no baking powder or baking soda in this brownie recipe because the brownies are fudgy and not cakey!**
How to Make Raspberry Brownies
Scroll down for the full list of ingredients and instructions!
- Preheat oven to 350°F. Spray a 9×13″ metal baking pan with nonstick cooking spray. Make sure you sue a metal pan that is light in color and not a glass pan. A glass pan takes longer to heat up than a metal pan. The brownies will take longer to bake and the additional time can result in hard, overly-baked edges and an under baked center.
- Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved.
- Add the eggs and vanilla extract. Whisk until smooth and combined.
- Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl.
- Stir with a spatula until combined, being careful to not over mix.
- Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
- Spread the batter evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool.
- Remove from oven and let cool before cutting into squares.
- The brownies are great served plain or with a scoop of your favorite ice cream!
How to Store
- Store cooled brownies in an airtight container at room temperature for up to 2 days.
- To freeze the brownies, wrap the brownies in plastic wrap and store in a freezer bag or freezer container for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours.
More Brownie Recipes
- One Bowl Brownies
- Gluten Free Brownies
- Zucchini Brownies
- Salted Caramel Pretzel Brownies
- King Arthur Brownies
Raspberry Brownies
Ingredients
- 1 cup butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch processed cocoa powder, or unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1 teaspoon kosher salt
- 1 1/4 cups chopped chocolate, divided
- 1 1/2 cups raspberries, fresh or frozen*
Instructions
- Preheat oven to 350°F. Spray a 9×13" metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
- Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined. Don't over mix.
- Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
- Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares.
Notes
Nutrition
Have you tried this recipe?
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When you say that you use a chocolate bar and your favorite is Guittard, are you meaning a semisweet baking bar?
Yes, they make bars you can chop up! Or use your favorite chocolate bar. I also like Trader Joe’s pound plus bars!
This sounds wonderful! I am a fan of bittersweet chocolate. Do you think this recipe would work as well if I sub bittersweet? If yes, would you use all the same kind of chocolate, or both bittersweet and semi sweet so that I would also include some of the the semi sweet you are recommending? Thanks for your best advice on this! Can’t wait to try it.
If you prefer darker chocolate, bittersweet will work great!
I made these last night for a bake-off competition at work today and they went down a treat! They came out absolutely delicious. I will definitely be making these again but with a couple of changes I found to suit my personal taste: 1. I found the eggs needed more work to incorporate whole than I would have liked to work the mixture, so I would whisk the 4 eggs together before adding to the wet mixture. 2. I’d probably add a few more raspberries to be honest as the recipe is really rich, I think I’ll add some freeze dried raspberries to the mixture also, next time, as these are a bit more tart, which is what I wanted to combat the rich chocolatey flavour. 3. I added both dark white chocolate (about 80/20) and was really happy with the flavour. 4. I’m in the UK so our ovens use celsius and Google told me 375F is equivalent to about 190.5C. I found after 25 minutes I had the gooiness I was after in the middle, but the edges were getting slightly dry, burnt and cakey. I think next time I make them I’ll go for 180C for an extra 5 minutes to hopefully avoid this.