These raspberry brownies are ultra fudgy and chewy brownies and I’m not gonna lie; they’re sinfully decadent.
Rich, chocolate ooey gooey brownie fabulousness; they make the perfect Valentine’s Day dessert.
Raspberry Brownies Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 cup semi-sweet chocolate chips or chocolate chunks
- 1 cup raspberries, washed and drained
Additions and substitutions
- Use strawberries, cherries or blackberries instead of raspberries.
- Add 1/2 teaspoon espresso powder to intensify the chocolate flavor.
- Drizzle cooled brownies with melted dark chocolate or white chocolate.
How to make the best chewy brownies with raspberries
In a large bowl, stir melted butter and sugar together.
Stir in the eggs and vanilla until combined.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Stir into butter mixture, just until combined.
Fold in chocolate chips, then gently fold in half of the raspberries.
Some of them are going to break apart a little bit and that’s ok.
Pour the batter into an 8×8-inch baking pan lined with parchment paper and smooth out to an even layer.
Gently push the remaining raspberries into the batter.
Bake the brownies for 35 minutes or until a toothpick inserted in center comes out with just a few moist crumbs on it. Don’t overbake!
Cool in the pan for 30 minutes or so then carefully lift out using parchment paper handles and finish cooling on a wire rack for at least a couple of hours before cutting.
There’s a burst of raspberry-tinged chocolate in every bite and extra tasty goodness from the chocolate chips too!
You’ll love these fudgy chocolate raspberry brownies!
Can I use a stand mixer?
If you insist, but be careful not to overmix the ingredients. There really isn’t a lot of mixing required, so save yourself from having to clean the beater and just use a spoon and some muscle.
If I don’t have parchment paper, should I spray the baking pan?
You know it.
Can I mix all the raspberries into the batter?
Technically, yes, but the whole berries pressed into the batter are so pretty so we like to save some of the fruit for that.
How soon can I cut the brownies?
Let them cool for a couple of hours before cutting.
How should I serve them?
I think they’re incredible on their own, but to be fancy (or indulgent), you can serve them topped with a small scoop of vanilla ice cream or whipped cream and a drizzle of chocolate or fudge topping.
How should I store raspberry brownies?
Because of the raspberries, I recommend storing these in the refrigerator for up to three days. Leave on the counter to bring to room temperature before serving or zap for a few seconds in the microwave to warm them up.
Can I freeze chocolate raspberry brownies?
Yep. Store them in an airtight container or freezer bag. Let them thaw in the fridge overnight before serving.
Try these other raspberry dessert recipes too:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla extract
- ⅔ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 cup bittersweet chocolate chips (or chunks)
- 1 cup raspberries
- Preheat oven to 350˚F. Line a 9x9-inch baking pan with parchment paper. Spray with nonstick spray and set aside.
- In a large bowl, stir melted butter and sugar together. Stir in the eggs and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Stir into butter mixture, just until combined. Fold in chocolate chips, then gently fold in half of the raspberries.
- Pour the batter into an 8×8-inch baking pan lined with parchment paper and smooth out to an even layer.Gently push the remaining raspberries into the batter.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool for 10-15 minutes before removing from the pan.