This post may contain affiliate links. Read our disclaimer.
Ooey gooey Chocolate Raspberry Brownies are studded with fresh raspberries and have pools of melted chocolate in every bite. Bring these decadent chocolate treats to the party or gift them to your loved ones!
Try not to fall head over heels for these Chocolate Raspberry Brownies—it’s basically impossible. They’re made with not one but TWO kinds of chocolate, studded with fresh raspberries, and have an eye-catching crackled brownie top, the telltale feature of any bakery-worthy brownie.
What I love most about these chocolate and raspberry brownies is how they marry chocolate and raspberries together. The tart and juicy berries cut through the decadent chocolate, leaving you with a well-balanced dessert to enjoy as-is or served with a scoop of vanilla ice cream (raspberry brownie sundae, anyone?).
I can’t think of a better rich and fudgy treat to share with your Valentine or family and friends. Best of all, you only need 10 minutes to put them together!
Recipe features
- The best chocolate raspberry brownies! Fudgy, ultra-chocolatey, and loaded with juicy raspberries.
- An easy chocolate dessert made with simple baking staples and fresh or frozen raspberries.
- The perfect treat to share on Valentine’s Day, at birthday parties, or anytime you have a chocolate craving.
Ingredients
Chocolate – You need semi-sweet chocolate chips and/or a chopped dark chocolate bar to make these brownies. The chocolate chips are melted with butter to form the rich and fudgy base of the brownie batter, while the chopped chocolate is folded into the batter before baking.
Eggs – They bind the brownies together and add richness to the batter. Remember to take the eggs out of the fridge about 1 hour before making the brownies so they have time to come down to room temperature.
Flour – All-purpose flour is usually my go-to flour for homemade brownies, unless I’m making my flourless sweet potato brownies or chickpea brownies (with oat flour).
Cocoa powder – Dutch process cocoa powder and natural cocoa powder both work here.
Raspberries – I folded fresh raspberries into the brownie batter for a juicy, fruity burst of flavor and a pop of red. Frozen raspberries should work well, too. Just don’t thaw them beforehand.
Instructions
Step 1: Melt the chocolate. Melt the chocolate chips and butter together in a saucepan over medium-low heat. Remove from the heat.
Step 2: Mix the wet ingredients. Whisk the eggs, sugar, and brown sugar together in a large bowl. Then, mix in the melted chocolate and vanilla until combined.
Step 3: Add the dry ingredients. In a separate bowl, whisk the flour, cocoa powder, and salt together. Gently fold the dry ingredients into the wet ingredients until just combined. Finish by folding in the chopped chocolate and most of the raspberries.
Step 4: Bake. Transfer the batter to a prepared baking pan and sprinkle the reserved raspberries on top. Bake the brownies, then allow them to cool for a few hours before cutting and serving. Enjoy!
Tips and FAQs
- Also, be gentle while folding in the raspberries. It’s okay if some of them break but you want to keep most of them whole.
- For a pop of pink, sprinkle freeze-dried raspberries over the batter before the brownies go in the oven.
- The brownies need to cool for at least 1 to 2 hours. If you cut them while they’re still hot, they’ll be too gooey and fall apart.
- Serve these brownies with a drizzle of melted white chocolate, a dollop of whipped cream, or a scoop of vanilla ice cream on top.
- You can make low-calorie brownies by cutting them into 16 bars instead of 9.
Tip
Do not overmix the brownie batter! Gently fold the dry ingredients into the wet mixture with a silicone spatula until the flour is absorbed.
Do I have to use raspberries?
Not if you don’t want to! Go ahead and swap the raspberries with an equal amount of fresh or frozen chopped strawberries, blueberries, or blackberries. You could even omit the berries from the recipe entirely.
Can I use white chocolate instead?
Yes, you can make raspberry white chocolate brownies by substituting the chopped dark chocolate bar for a chopped white chocolate bar instead. Those specks of red and white in the chocolate brownies will be to die for!
Can they be made gluten-free?
I haven’t tested this recipe with gluten-free flour, but a 1:1 gluten-free flour blend should work as a substitute for the all-purpose flour.
Storage
Room temperature: Once they’re cool, pack the cut brownies into an airtight container and store them on the kitchen counter for up to 3 days.
Refrigerator: They’ll last for about 1 week in the fridge.
Freezer: Raspberry brownies also freeze well for up to 3 months. Let as many brownies as you plan on eating thaw on the counter for about an hour or quickly reheat them in the microwave.
More brownie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chocolate Raspberry Brownies
Ooey gooey Chocolate Raspberry Brownies are studded with fresh raspberries and have pools of melted chocolate in every bite. Bring these decadent chocolate treats to the party or gift them to your loved ones!
Servings:
Prevent your screen from going dark
Instructions
-
Preheat the oven to 350° F and line an 8×8 baking pan with parchment paper, leaving a 1” overhang for easy removal; set aside.
-
Add the butter and semi sweet chocolate chips to a saucepan and heat over medium low, whisking until the butter and chocolate have melted; remove from the heat.
-
In a large bowl, whisk the eggs, sugar and brown sugar together for 45 seconds. Then, add the melted chocolate, along with the vanilla, to the bowl and whisk to combine.
-
In a separate bowl, stir the flour, cocoa powder, and salt together. Pour the dry ingredients into the wet and gently fold together. Do not overmix! Last, fold in the chopped chocolate and most of the raspberries, reserving a few to sprinkle on top. It’s ok if some of the raspberries break while folding, but try to stir gently so some of them stay intact.
-
Transfer the batter to the prepared pan, using a spatula or spoon to smooth out the top. Then, add the reserved raspberries on top, pressing them into the batter.
-
Place the pan in the oven and bake the brownies for 35-40 minutes. Let the brownies cool in the pan for 1-2 hours before pulling on the parchment tabs to remove them. Slice into 9 (or 16) brownies and enjoy!
Notes
*To make these lower calorie, simply cut them into 16 bars instead of 9.
Nutrition
Serving: 1g | Calories: 444kcal | Carbohydrates: 53g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 369mg | Potassium: 295mg | Fiber: 5g | Sugar: 34g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 4mg
