Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I love making Chocolate Raspberry Brownies because the sweet-tart raspberries elevate the rich chocolate flavor to another level. Every bite is a delightful combination of fudgy brownie and juicy raspberries that create a perfect balance. These brownies are ideal for any gathering, and I often find myself baking a batch to share with friends. When I’m feeling indulgent, I’ll even drizzle a bit of chocolate ganache on top!

Created by

Mia Jefferson

Last updated on 2026-01-13T21:40:21.651Z

When I first experimented with these Chocolate Raspberry Brownies, I was amazed at how well the flavors complemented each other. The tartness of the raspberries cuts through the richness of the chocolate, making the brownies feel light even though they're decadently fudgy. I learned early on that using fresh raspberries is key to getting the best flavor and texture in each bite.

One particular trick I discovered is to swirl the raspberries into the brownie batter just before baking, rather than mixing them throughout. This way, they create little pockets of fruity goodness that burst with flavor as you bite into the brownies, elevating them to a new level of deliciousness!

        Why You'll Love These Brownies
        Fudgy texture that melts in your mouth
Bursting with fresh raspberry flavor
Perfecting the balance between sweet and tart

      

Choosing the Right Cocoa Powder

The type of cocoa powder you choose can significantly impact the flavor of your Chocolate Raspberry Brownies. I recommend using high-quality unsweetened cocoa powder, as it provides a rich chocolate taste without any added sugars. Dutch-processed cocoa can also be used for a smoother flavor profile, but be aware that it can make the brownies slightly less sweet. Always sift the cocoa powder before adding it to ensure there are no lumps and it combines smoothly with the other dry ingredients.

When mixing the cocoa powder into the wet ingredients, observe the color transformation. The batter should turn a deep, dark chocolate hue. This visual cue not only indicates that the cocoa is effectively integrated but also that you're on the right track towards achieving that fudgy texture. Aim for a uniform consistency to prevent any dry spots in your brownies.

Maximizing Fresh Raspberry Flavor

To enhance the raspberry flavor in these brownies, opt for fresh berries whenever possible. Frozen raspberries can work in a pinch, but they tend to release more moisture, which can affect the brownie texture. If using frozen raspberries, be sure to thaw and drain them thoroughly before incorporation to prevent a soggy outcome. When adding raspberries, gently fold them in at the end to avoid breaking them apart too much; you want to maintain their shape for that delightful burst of flavor.

For an extra touch, consider sprinkling a few additional raspberries on top of the batter before baking. This not only creates an attractive presentation but also intensifies the raspberry flavor as they cook down in the oven. Keep an eye on the brownies in the last few minutes of baking to ensure the raspberries don’t burn.

Ingredients

For the Brownies

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

Mix all ingredients well and follow the steps below for a delightful treat!

Instructions

Preheat the Oven

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

Melt Butter and Sugar

In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar until well combined.

Prepare the Batter

Let the mixture cool slightly before adding eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture.

Add Raspberries

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

Bake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan before slicing them into squares and serving.

Enjoy your brownies warm or at room temperature!

Pro Tips

For an extra touch, serve these brownies with a scoop of vanilla ice cream on top!

Storage and Serving Tips

Once your brownies have cooled, cut them into squares and store them in an airtight container at room temperature for up to five days. If you’d like to extend their life, you can refrigerate them for up to a week. For longer storage, consider freezing them. Wrap each brownie in plastic wrap and place them in a freezer bag; they can last for up to three months. When you're ready to enjoy them, simply thaw at room temperature or warm them in the microwave for a few seconds for that freshly baked taste.

These brownies are delicious as-is, but for an elevated dessert experience, you can serve them warm with a scoop of vanilla ice cream or whipped cream. A simple drizzle of chocolate ganache on top, as I often like to do, adds a luxurious touch that pairs beautifully with the tartness of the raspberries. Consider garnishing with a few extra fresh raspberries for a pop of color and flavor.

Scaling the Recipe

If you’re looking to make a larger batch of these brownies for a crowd, scaling the recipe is quite simple. For a 9x13 inch pan, the original recipe yields about 20 brownies. Doubling the ingredients will allow you to use a large half-sheet pan; just remember to adjust your baking time. Keep an eye on them as they bake, adding a few extra minutes if needed. The toothpick test is crucial here—insert one into the center, and look for moist crumbs, not wet batter.

Conversely, if you’re only craving a small treat, you can easily halve the recipe. Use an 8x8 inch pan instead and bake for a shorter time, about 25 minutes. Always conduct the toothpick test before removing it from the oven. These adjustments allow you to enjoy these brownies in a way that perfectly fits your needs.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well, but be aware they might release more moisture.

→ How should I store these brownies?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I make these brownies gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.

→ What if I don’t have cocoa powder?

You can substitute with chocolate chips for a different texture, but reduce the sugar slightly.