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 For These Raspberry Brownies
- 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.
- Granulated sugar – I love adding regular sugar to help achieve that crackly crust.
- Eggs – You want two temperature eggs. I place mine in a bowl of warm water for 10 minutes before I start.
- Vanilla – Of course, vanilla is always a great addition for flavor! I do recommend pure vanilla extract for the best flavor.
- Cocoa powder – Pure cocoa powder gives that extra boost of chocolate flavor. The cocoa powder gets divided – some gets added to the dark chocolate mixture. And the rest will get folded in with the flour at the end.
- Salt – I used kosher salt for the best flavor of salt. You can read more here about The Role Of Salt In Baking.
- Flour – Flour is the #1 ingredient bakers measure wrong so I always recommend measuring by weight for best accuracy. But if you are measuring flour, make sure to not pack the flour into the cup. You can read more here about How To Measure Flour.
- Baking powder – I use just a little bit to give them just enough rise to make them the perfect fudgy texture.
- 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.
Tips for making these raspberry brownies
- 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.
Raspberry Chocolate Brownies FAQ’s
Can I double this raspberry brownie recipe?
Yes you absolutely can. Just double the recipe and then bake them in a 9×13 pan.
Can I use salted butter?
I have used salted butter in a pinch, and I simply just reduce the salt in the recipe.
How do 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.
Can I make these gluten free?
Absolutely. Just simply swap out the all purpose flour and use gluten free flour instead. My favorite is this brand.
Why did my brownies come out dry?
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.
Why did my brownies comes out chewy?
That is most likely due to overmixing. If you continue to mix your brownie batter, you will end up with tougher chewier brownies then intended. So I mix just until the flour in incorporated.
Can I use frozen raspberries?
I wouldn’t recommend it as it would add too much moisture.
What type of pan should I use?
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.
More Chocolate Recipes To Try
- Nutella Brownies
- Chocolate Cinnamon Rolls
- Caramel Chocolate Oatmeal Bars
- New York Times Chocolate Chip Cookies
- Nutella Scones
- Chocolate Peppermint Kiss Cookies
- Sea Salt Nutella Fudge
- 3 ingredient Nutella Brownies
- Cheesecake Brownies
- Chocolate Molten Lava Cake Recipe
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!
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- 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: 8x8 Pan | Rubber Spatula | Saucepan
- Doubling the recipe: You can double the recipe and bake in a 9x13 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.