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
- 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.
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
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.
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!
- Saucepan
Raspberry brownies
Fudgy chocolate brownies with raspberries folded in.
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Servings: 12 brownies
Calories: 235kcal
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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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?
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!
I love raspberries and chocolate. Surely, this recipe should be very flavorful and sweet.
Enjoy they are super tasty 🙂
I’m a big fan of raspberry & chocolate together and these brownies look super tasty and like the perfect texture.
I’m a big fan too 🙂 enjoy Moop!
I love the chocolate raspberry combo! These brownies are extra fudgy and gooey!
Thank you Addison!
Great idea to put raspberries into a brownie recipe! I don’t think I’ve seen that before…it’s genius!
Thank you Leslie It’s a fave flavor combo of mine 🙂
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.
Aw that’s awesome Maria! I’m so glad they were a hit 🙂
Yum! Raspberries and chocolate are so perfect together. These brownies are going to be a perfect Valentine’s Day treat!
Thank you Colleen! Yes they make for a wonderful Valentine’s Day treat!
I have never tried to put a raspberry in making brownies. I will try it and hope it will turn good as yours.
Thanks Amy! Let me know how they turn out for you 🙂
Raspberries + Chocolate are one of my ultimate flavor combinations, but I’ve never thought about making brownies! I cannot wait to try these out!
Me too Kerri! Let me know how they turn out 🙂
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.
Thanks Amanda! I’m so glad you loved them! Yes I love raspberries and chocolate together too 🙂
Oh man, I haven’t made brownies in so long, but adding the recipes was such a nice sour/sweet twist. Love this recipe!
Thanks Julia! Glad you loved them!