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Raspberry Brownies

Created By:Heather on | Updated:

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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.

four raspberry brownies stacked with three raspberries on top

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.

Ingredients Needed

ingredients for raspberry brownies

Ingredient Notes

  • 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

  1. Preheat and prepare pan. Preheat oven to 350oF. Grease and flour an 8-inch square pan.
  2. Melt butter. In a large saucepan, melt the butter over low heat.
  3. Add wet ingredients. Remove from heat, and whisk in sugar, eggs, and 1 teaspoon vanilla. 
  4. Add dry ingredients. Stir in with a spatula, cocoa, flour, salt, and baking powder. Stir in chocolate chips. Spread batter into prepared pan.
  5. 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.
  6. Bake. Bake in preheated oven for 25 minutes.
six photo collage of step by step instructions to make raspberry brownies

Recipe Tips

  • 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. 
top down view of raspberry brownies cut into squares

Recipe FAQ’s

Can I use frozen raspberries?

I wouldn’t recommend it as it would add too much moisture.

What kind of pan should I bake these brownies in?

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.

How should I store these brownies?

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.

three raspberry brownies stacked on top of each other with three raspberries on top

More Recipes To Try

four raspberry brownies stacked on top of each other

Tools needed to make these brownies

Raspberry brownies

Fudgy chocolate brownies with raspberries folded in.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 brownies
Calories: 235kcal
Author: Heather Perine

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 64mg | Potassium: 166mg | Fiber: 3g | Sugar: 24g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
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Comments & Reviews

Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!

Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.

Comments

  1. Rachel says

    I used a glass pan and put on 5 extra minutes like you said 🙂 Unfortunately they are still very undercooked in the middle after 15 extra minutes 🙁 Is that typical for glass pans? Any other ideas?

    Reply

    • Heather says

      Hi Rachel, yes with glass pans they will tend to need more time baking 🙂 – at least 5 minutes but every oven is different. Hope that helps!

      Reply

  3. Moop Brown says

    5 stars
    I’m a big fan of raspberry & chocolate together and these brownies look super tasty and like the perfect texture.

    Reply

  6. Marisa F. Stewart says

    5 stars
    I made these brownies yesterday and hid them so we’d have them on Valentines Day. Well, the kiddos found them and now I don’t have enough to serve tomorrow. They loved them! Luckily they left me one so I could taste them. So yummy! I’ll gladly make them again. Raspberries and chocolate do go together.

    Reply

  9. Kerri says

    Raspberries + Chocolate are one of my ultimate flavor combinations, but I’ve never thought about making brownies! I cannot wait to try these out!

    Reply

  10. Amanda Dixon says

    5 stars
    These were such a treat! The tart raspberry with the rich dark chocolate made for such a wonderful flavor combination, and the texture of the brownies was fabulous.

    Reply

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Welcome, I'm Heather!

Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!