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I love dark chocolate and raspberries together so it was only a matter of time that I folded some into a fudgy brownie recipe. These raspberry brownies are an easy one bowl brownie recipe made with cocoa powder, fresh raspberries, and chocolate chips.
Ok fudgy brownie lovers, I ask you. How do you make a brownie better? Add. Raspberries.
Wait let’s back up a bit. You are a fudgy brownie fan right? Ok, if you aren’t then I’m not sure we can be friends 🤣
These chocolate raspberry brownies are made with cocoa powder, so they are rich and fudgy. And they are made in just one bowl. I actually melt the butter in a saucepan and then just add the rest of the ingredients. So not even a bowl! So easy, quick, and chocolate. Basically ticks all the boxes for me for the best dessert ever.
- Unsalted butter – If you don’t have unsalted butter, then you can substitute salted butter, but reduce the salt in the recipe. You can read more here about Unsalted Butter Vs. Salted Butter In Baking.
- Raspberries – Of course you will want fresh raspberries. Frozen raspberries will add to much moisture and affect the texture.
- Chocolate chips – I stirred in more chocolate chips at the end, for a little texture and even more chocolate flavor.
How to make these raspberry brownies
- Preheat and prepare pan. Preheat oven to 350oF. Grease and flour an 8-inch square pan.
- Melt butter. In a large saucepan, melt the butter over low heat.
- Add wet ingredients. Remove from heat, and whisk in sugar, eggs, and 1 teaspoon vanilla.
- Add dry ingredients. Stir in with a spatula, cocoa, flour, salt, and baking powder. Stir in chocolate chips. Spread batter into prepared pan.
- Add raspberries and chocolate chips. Fold in the raspberries and chocolate chips gently. Do not overmix. Spread the batter into the prepared pan and smooth the top.
- Bake. Bake in preheated oven for 25 minutes.
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
- Fold the raspberries in gently. I try to gently fold my raspberries to not smash them too much and not overmix my batter as well.
- Don’t Overbake. This is probably due to overbaking. They will still appear a bit soft when you pull them out of the oven, but they will set up as they cool. Mine were perfect at 30 minutes but every oven can be different. Be sure to bake them on a middle rack. And I always recommend using an oven thermometer to double check that your oven is reading the correct temperature.
I wouldn’t recommend it as it would add too much moisture.
I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.
Store at room temperature, in an covered container, for up to 3 days. Or freeze for up to 3 months. Then thaw at room temperature.
More Recipes To Try
Tools needed to make these brownies
- 8×8 Pan– This is the pan I own and love
- Rubber Spatula <– I love a 100% silicone spatula because it’s sturdier and the handle never separates!
- 1/2 cup (1 sticks, 113 g) unsalted butter
- 1 1/4 cups (248 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/3 cup (40 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 3/4 cup (63 g) unsweetened cocoa powder
- 1 cup (8 ounces) fresh raspberries
- 1/2 cup (85 g) semi-sweet chocolate chips
- Preheat oven to to 350°F.and position rack in the center of the oven. Grease an 8×8-inch pan, then line with parchment paper, leaving overhang on all sides. Grease the parchment with butter or spray with non-stick cooking spray, then set aside.
- Melt butter in a saucepan over low heat.
- Remove saucepan from heat and stir in the sugar. Then stir in the eggs and vanilla.
- Stir in the cocoa powder, flour, baking powder and salt. Be sure to not over mix.
- Fold in the chocolate chips and raspberries.
- Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25 minutes until edges are firm and center is set. Remove from the oven and allow brownies to cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 bars and serve.
- Tools: 8×8 Pan | Rubber Spatula | Saucepan
- Doubling the recipe: You can double the recipe and bake in a 9×13 pan.
- Metal vs. glass baking pan: I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.
- Storage: Store at room temperature for up to 3 days, covered. Or freeze for up to 3 months, wrapped well in plastic wrap (and placed inside a plastic bag), and thaw at room temperature.
- Frozen raspberries: I don’t recommend using froze as this would add too much moisture to the brownies.