Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love these Chocolate Raspberry Brownies! They are the perfect treat for satisfying my sweet tooth while also offering a burst of tangy raspberry flavor. The combination of rich chocolate and fresh raspberries creates a delightful contrast that is hard to resist. I often make these brownies for gatherings or just to indulge myself at home. What really sets this recipe apart is the way the raspberries melt into the brownie batter, creating little pockets of fruitiness that elevate each bite. Trust me, you'll want to keep this recipe in your collection!

Created by

Celeste Morgan

Last updated on 2026-01-13T23:10:15.682Z

When I first experimented with these brownies, I wasn’t sure how the flavors would work together. The tangy raspberries complemented the deep chocolate flavor surprisingly well! I decided to use fresh raspberries, which kept their shape and added a lovely texture. The brownies came out fudgy but with a soft burst of fruit in every bite, which I found to be heavenly.

I also noticed that adding a touch of sea salt on top just before baking really intensified the chocolate flavor. It’s a small detail, but one that truly makes a difference. Now, every time I make these brownies, they disappear in minutes!

        Why You'll Love These Brownies
        Decadent chocolate taste combined with fresh tart raspberries
Fudgy texture that is satisfying and rich
Quick to prepare and always a crowd-pleaser

      

Understanding the Chocolate-Raspberry Harmony

The beauty of these Chocolate Raspberry Brownies lies in the interplay between the rich chocolate and the tartness of the raspberries. The brownie batter, dense and fudgy, serves as the perfect backdrop to let the raspberries shine. As the brownies bake, the heat transforms the fresh raspberries, softening them and allowing their juices to blend with the chocolate. This results in pockets of vibrant flavor throughout the dessert, providing a delightful surprise in each bite.

When selecting your raspberries, freshness is key. Look for plump and slightly firm berries with no signs of mold. While frozen raspberries can be substituted in a pinch, be aware that they may release more moisture during baking, resulting in a slightly different texture. If using frozen raspberries, gently fold them in straight from the freezer to minimize the moisture they release.

Perfecting Your Brownie Texture

Achieving the perfect fudgy texture begins with the right balance of ingredients. The combination of melted butter and granulated sugar not only adds sweetness but helps create that desired density. Make sure to whisk the butter and sugar until fully combined and glossy before adding the eggs, as this step incorporates air that contributes to the final texture. Overmixing the batter after incorporating the dry ingredients can lead to tougher brownies, so mix just until combined for the best results.

The baking time is also crucial for achieving that decadent fudgy center. When you check for doneness, look for the edges to be set and a slight jiggle in the center. The brownies will continue to cook slightly once removed from the oven due to residual heat, so taking them out when they're still slightly underbaked ensures they remain moist and rich.

Ingredients

For the Brownies

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Mix Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition, followed by the vanilla.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mix to the wet ingredients, stirring until just combined.

Fold in Raspberries

Gently fold in the fresh raspberries, taking care not to break them up too much.

Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 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 for 15 minutes before cutting into squares. Enjoy!

Pro Tips

For even denser brownies, chill the batter in the fridge for 30 minutes before baking. You can also substitute dark chocolate chips for half of the cocoa powder for an extra rich flavor.

Storing and Serving Suggestions

These brownies can be stored tightly wrapped at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, consider freezing them. Simply cut into squares, wrap them individually, and freeze for up to three months. When ready to enjoy, thaw at room temperature for a few hours, or pop them in the microwave for a few seconds to revive that freshly baked taste.

Serving options are endless with these brownies. They are delicious on their own, but for an extra touch, consider topping them with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar can also add visual appeal and a sweet contrast. Pair your brownies with a cup of coffee or a glass of milk for a delightful treat.

Possible Variations and Dietary Adjustments

For those looking to experiment, consider adding nuts such as chopped walnuts or pecans to the brownie batter, which can add a pleasant crunch that complements the soft raspberries. A sprinkle of sea salt on top before baking can elevate the flavors even further, intensifying both the chocolate and raspberry notes.

If you need to make these brownies gluten-free, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Additionally, for a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and the butter with a plant-based alternative. These changes should keep the rich and fudgy texture intact while accommodating different dietary needs.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw them and drain any excess liquid before adding to the batter.

→ How do I store these brownies?

Store them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

→ Can I freeze the brownies?

Absolutely! Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 3 months.

→ What if I don’t have cocoa powder?

You can replace cocoa powder with the same amount of melted dark chocolate for a different, yet delicious flavor.