Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9 brownies
Ingredients: 1/2 cup unsalted butter; 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 love making Chocolate Raspberry Brownies because they perfectly combine rich chocolatey goodness with the tartness of fresh raspberries. Whenever I crave something decadent, I turn to this recipe. The way the melted chocolate blends with the vibrant raspberries is an experience that is truly delightful. Plus, it’s incredibly easy to whip up and makes for an impressive dessert to share with friends and family. Just be prepared for compliments!

Created by

Stella Cameron

Last updated on 2026-01-13T21:31:11.494Z

When I first experimented with combining chocolate and raspberries, I had no idea how well the flavors would complement each other. After several trials, I discovered that the trick is to use fresh raspberries—frozen ones just don’t have the same burst of flavor. The contrast between the rich, fudgy brownie base and the tart raspberries creates a balance that’s utterly irresistible.

Another tip I learned is to let the brownies cool completely before cutting them. This ensures that they hold together beautifully and gives the flavors a chance to meld. Trust me, the wait is worth it!

        Why You'll Love This Recipe
        Decadent chocolate richness with a fruity twist
Super easy to prepare and bake
Great for sharing at parties or gatherings

      

Perfecting the Brownie Texture

Achieving the right brownie texture is essential, and it starts with the butter. Melting the butter gently helps prevent it from separating, ensuring a silky batter. If you find your brownies too cakey in previous attempts, consider reducing the baking time slightly. Perfect brownies should have a shiny top with a slightly crackled surface, and when you touch them, they should feel soft yet firm.

Another crucial factor is incorporating the eggs. Whisk them in thoroughly after adding the sugar to create a light and airy base. This prevents dense brownies, allowing a fudgy center to develop. My tip is to whisk until the mixture is glossy and pale before adding the dry ingredients.

Flavor Pairing with Raspberries

Fresh raspberries not only add a burst of flavor but also a delightful texture contrast to the rich chocolate. It's vital to fold them in gently to maintain their shape and prevent them from breaking apart too much. If raspberries aren't in season, you can substitute them with frozen berries, but be aware that they may release more moisture, altering the final texture.

For additional flavor layers, consider adding a splash of raspberry liqueur to enhance the fruity notes. A sprinkle of sea salt on top before baking can intensify the chocolate taste, giving your brownies an elevated finish that balances sweetness beautifully.

Ingredients

Brownie Mixture

1/2 cup unsalted butter
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

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

Melt the Butter

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in sugar, eggs, and vanilla until smooth.

Combine Dry Ingredients

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

Mix the Batter

Gradually add the dry ingredients to the melted butter mixture, stirring until fully combined. Gently fold in the raspberries.

Bake

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

Cool and Serve

Allow the brownies to cool in the pan before slicing into squares. Enjoy!

Pro Tips

For added flavor, try mixing in some dark chocolate chips or a sprinkle of sea salt on top before baking.

Storing and Serving Tips

Once cooled, these brownies can be stored in an airtight container at room temperature for up to four days. If you want to prolong their freshness, refrigerate them, where they can last for up to a week. Just remember to bring them back to room temperature before serving so they regain their fudgy texture.

For a stunning dessert presentation, serve your brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzling some raspberry sauce over the top can elevate them into a restaurant-worthy treat, perfect for dinner parties or special occasions.

Baking Tips for Success

If you notice your brownies are overbaking, try checking for doneness a couple of minutes early. The perfect time is when a toothpick inserted comes out with a few moist crumbs rather than clean, indicating they’re still fudgy. Baking in a smaller pan can also lead to thicker brownies and might require an adjustment in the baking time.

For an extra chocolate kick, consider adding chocolate chips or chunks into the batter before baking. This not only enhances the chocolate flavor but adds delightful gooey pockets throughout your brownies. If you're adventurous, trying different extracts like almond or coffee can create interesting flavor variations.

Questions About Recipes

→ Can I use frozen raspberries?

While fresh raspberries are best for flavor and texture, you can use frozen raspberries, but be aware that they may make the brownies a bit more moist.

→ How should I store the brownies?

Store the brownies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for longer shelf life.

→ Can I substitute the butter with oil?

Yes, you can use vegetable oil or coconut oil in place of the butter; however, the texture will be slightly different.

→ Can these brownies be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and you'll have delicious gluten-free brownies.