Raspberry Brownies

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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.

Ingredients Needed

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.

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. 

Recipe FAQ’s

More Recipes To Try

• Raspberry Cream Cheese Muffins
• Raspberry Coconut Oat Bars
• White Chocolate Raspberry Blondies
• Raspberry Sweet Rolls
• Lemon Raspberry Bundt Cake Recipe
• Whole Wheat Brownies

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!
• Saucepan

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