Raspberry Brownies

Raspberry Brownies are the perfect marriage of rich, fudgy chocolate and tart, juicy raspberries that’ll make your taste buds sing! These ultra-decadent brownies feature a deep chocolate base studded with fresh raspberries that create little pockets of fruity brightness in every bite. Whether you’re baking for Valentine’s Day, summer berry season, or just because you’re craving something chocolatey and special, these brownies deliver restaurant-quality results with minimal effort.

I love making these when raspberries are on sale at the store—the combination of chocolate and raspberry is truly magical, and the recipe is foolproof enough that even beginner bakers will nail it on the first try.

Why You’ll Love This Recipe

• Ultra-fudgy texture that’s never cakey
• Fresh raspberry bursts in every bite
• Simple one-bowl method—no mixer required
• Ready in under 45 minutes from start to finish
• Perfect for Valentine’s Day, summer picnics, or anytime cravings

Equipment Needed

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• Whisk
• Rubber spatula
• Sifter (optional but recommended)

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Ingredients You’ll Need

• ½ cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ cup cocoa powder (Dutch-process preferred)
• ¼ tsp salt
• 1 cup fresh or frozen raspberries
• ½ cup chocolate chips (optional but delicious)

Ingredient Notes

Cocoa Powder: Dutch-process cocoa gives the deepest, richest chocolate flavor, but natural cocoa powder works too. Just make sure it’s unsweetened.

Raspberries: Fresh raspberries are ideal, but frozen work perfectly—just don’t thaw them first! Add them frozen to prevent too much juice from seeping into the batter.

Brown Sugar: Adds moisture and a hint of caramel flavor that makes these brownies extra fudgy.

No Leaveners: There’s no baking powder or baking soda in this recipe—that’s what keeps them fudgy instead of cakey!

Step-by-Step Instructions

Step 1: Prep Your Pan

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. This should take about 1 minute of vigorous whisking.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The mixture should look smooth and slightly thickened.

Step 4: Incorporate Dry Ingredients

Sift the flour, cocoa powder, and salt together (or whisk well in a separate bowl). Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Don’t overmix—stop as soon as you don’t see any dry flour.

Step 5: Fold in Raspberries

Gently fold in the raspberries and chocolate chips (if using). Be careful not to break up the raspberries too much—you want those beautiful whole berry pockets throughout.

Step 6: Bake to Fudgy Perfection

Spread the batter into your prepared pan. Bake for 25-30 minutes—the edges should be set and slightly pulling away from the pan, but the center should still look slightly jiggly. A toothpick inserted should come out with a few moist crumbs, not clean!

Step 7: Cool Completely

Let the brownies cool completely in the pan before cutting. This is crucial! Cutting them warm will result in a gooey mess (delicious, but messy).

Pro Tips & Cooking Hacks

• Don’t overbake! Pull them when they look slightly underdone—they’ll continue cooking as they cool
• If using frozen raspberries, add them straight from the freezer
• For the cleanest cuts, wipe your knife between each slice
• Line the pan with parchment for easy removal and perfectly square edges
• Store in the fridge due to fresh fruit—they’re actually better cold!

Tips & Variations

Storage: Store brownies in an airtight container in the refrigerator for up to 5 days. The fresh raspberries mean these need to stay cold, but they’re delicious served chilled anyway!

Freezing: Cut into squares and freeze in a single layer, then transfer to a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.

Variations: Try swapping raspberries for strawberries or blackberries. Add a swirl of raspberry jam on top before baking for extra berry flavor.

Serving Suggestions

Serve these brownies chilled with a scoop of vanilla ice cream on top—the cold ice cream against the fudgy brownie is pure heaven. They’re also fantastic with a dollop of whipped cream and a few fresh raspberries as garnish. For an extra special treat, drizzle with white chocolate.

Common Mistakes

• Overbaking—results in cakey, dry brownies instead of fudgy
• Thawing frozen raspberries—adds too much liquid to the batter
• Cutting too soon—let them cool completely for clean slices
• Overmixing the batter—makes tough brownies

What to Serve With Raspberry Brownies

These brownies are perfect for Valentine’s Day dessert paired with champagne or chocolate-covered strawberries. They’re also wonderful at summer barbecues when fresh raspberries are in season. Serve them on a dessert platter alongside cookies and fresh fruit for a complete sweet spread.

Frequently Asked Questions

Can I use a different size pan?

A 9×9-inch pan will work but brownies will be thinner. Check them at 20 minutes. For a 9×13 pan, double the recipe.

Why are my brownies cakey instead of fudgy?

Overbaking is the main culprit. Pull them when they still look slightly underdone. Also, don’t add any leavening agents (baking powder/soda).

Can I make these without eggs?

Try using 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). The texture will be slightly different but should still work.

How do I know when they’re done?

The edges should be set and pulling away from the pan, but a toothpick in the center should come out with moist crumbs—not clean!

Can I add more raspberries?

Up to 1½ cups will work, but more than that can make the brownies too wet and they won’t set properly.

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