Description
Raspberry brownies are thick, fudgy chocolate squares bursting with fresh raspberry flavor and swirled with jam. This easy recipe starts with a box brownie mix but adds fresh berries and raspberry jam to create something that tastes completely homemade.
Ingredients
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- ½ cup unsalted butter, melted and slightly cooled
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- 1 cup granulated sugar
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- ½ cup light brown sugar
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- 2 large eggs
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- 1 tsp vanilla extract
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- ¾ cup all-purpose flour
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- ½ cup cocoa powder (Dutch-process preferred)
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- ¼ tsp salt
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- 1 cup fresh or frozen raspberries
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- ½ cup chocolate chips (optional but delicious)
Instructions
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides.
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.
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.
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.
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.
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!
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).
Notes
Use fresh raspberries for best results – frozen can make brownies watery.
Don’t overbake or brownies will be dry and cakey instead of fudgy.
Line pan with parchment paper that hangs over edges for easiest removal. Chill brownies in refrigerator 30 minutes before cutting for neatest slices.
Wipe knife clean between cuts for professional-looking squares. Store in airtight container at room temperature 3 days or refrigerate 5 days.
Freeze individual wrapped squares up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg