Rich, fudgy brownies swirled with tart raspberry flavor—these raspberry brownies are the ultimate indulgent dessert for chocoholics and fruit lovers alike!
What You’ll Need:
The beauty of these Raspberry Brownies is in their simplicity: just a handful of pantry staples, plus a fresh burst of raspberries and a shower of chocolate chips. Each ingredient plays a crucial role in building that dense, fudgy texture and those irresistible flavors we all crave.
- Butter (1/2 cup, melted): Brings richness and moisture, which helps each bite stay incredibly soft.
- Granulated sugar (1 cup): Sweetens the brownies and gives them that crackly top.
- Eggs (2 large): Bind the batter and create a fudgy, chewy crumb.
- Vanilla extract (1 tsp): Deepens the chocolate flavor and adds warmth.
- Unsweetened cocoa powder (1/3 cup): A must for that deep, authentic chocolate taste.
- All-purpose flour (1/2 cup): Just enough to hold everything together without making the brownies cakey.
- Salt (1/4 tsp): Balances the sweetness and intensifies the chocolate.
- Baking powder (1/4 tsp): Lends a gentle lift so the brownies don’t get too dense.
- Chocolate chips (1/2 cup): Pockets of melted chocolate throughout every piece.
- Fresh or frozen raspberries (3/4 cup): Juicy bursts of brightness that make these brownies truly unforgettable.
How to Make Raspberry Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and then lightly grease or line an 8×8-inch square baking pan with parchment paper. This quick step ensures your Raspberry Brownies slide out easily and keeps cleanup blissfully easy.
Step 2: Combine the Butter and Sugar
In a large mixing bowl, stir the melted butter and granulated sugar together until the mixture looks thick, glossy, and fully combined. This creates that classic brownie base that bakes up shiny on top and impossibly fudgy inside.
Step 3: Add the Eggs and Vanilla
Crack in the eggs and pour in your vanilla extract, whisking until the batter is smooth and slightly lighter in color. At this stage, you’re building the structure and richness that every good brownie needs.
Step 4: Mix in Dry Ingredients
Sprinkle in the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture with a spatula—stop mixing as soon as you see no streaks of flour. Overmixing can make brownies tough, so keep it gentle here.
Step 5: Fold in the Chocolate Chips
Now for a little magic: add chocolate chips and fold them evenly throughout the batter. They’ll melt into gooey pockets that make every bite extra chocolatey.
Step 6: Add the Raspberries
Carefully fold in your fresh or frozen raspberries, being extra gentle to avoid breaking them apart. You want those berries to stay as intact as possible so their flavor bursts in the finished Raspberry Brownies.
Step 7: Bake
Spread the brownie batter into your prepared pan, smoothing the top with the back of a spoon or spatula. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with moist crumbs—be careful not to overbake, as you want the center to stay fudgy.
Step 8: Cool and Slice
Allow your Raspberry Brownies to cool completely in the pan. This helps them set and slice beautifully. Once cool, lift them out and cut into nine generous squares (or smaller bites for sharing, if you must!).
How to Serve Raspberry Brownies
Garnishes
Elevate your Raspberry Brownies by dusting them with a light sprinkle of powdered sugar, or drizzle a bit of melted dark chocolate across the top for extra flair. A couple of fresh raspberries on each serving looks stunning and hints at the fruity surprise inside.
Side Dishes
Pair your brownies with a scoop of vanilla ice cream for that dreamy hot-and-cold combo, or arrange them alongside a bowl of lightly whipped cream. If you’re hosting a brunch or dessert buffet, a platter of sliced strawberries or blueberries adds even more freshness and color to the table.
Creative Ways to Present
Try layering Raspberry Brownies in a parfait glass with alternating layers of whipped cream and berries for a showstopping trifle. For parties, cut the brownies into bite-sized cubes and skewer them with fruit for easy dessert kabobs. Or, serve warm with a little cream poured over the top for ultimate indulgence.
Make Ahead and Storage
Storing Leftovers
Place any leftover Raspberry Brownies in an airtight container at room temperature for 2 to 3 days—the raspberries help keep everything moist. If your kitchen is particularly warm, store them in the fridge to maintain their fudgy texture and fresh flavor.
Freezing
These brownies freeze beautifully! Wrap individual squares tightly in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll stay delicious for up to 2 months. To enjoy, just thaw at room temperature or pop one in your lunchbox to defrost by midday.
Reheating
For that oven-fresh experience, gently reheat a Raspberry Brownie in the microwave for 10–15 seconds. This softens the chocolate chips and warms up the berries—almost like freshly baked. Be careful not to overheat, as you don’t want to dry them out.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Both fresh and frozen raspberries work well. If using frozen, add them straight from the freezer (don’t thaw first) to prevent excess moisture from making the brownies soggy.
How do I make my Raspberry Brownies extra fudgy?
For the ultimate fudgy texture, be careful not to overbake. Remove the brownies from the oven when a toothpick inserted in the center comes out with just a few moist crumbs, not completely clean.
Can I add nuts or other mix-ins?
Definitely feel free to make these your own. Chopped toasted pecans or walnuts, white chocolate chips, or even shredded coconut all make delicious additions to Raspberry Brownies. Just fold them in with the chocolate chips.
What’s the best way to cut brownies cleanly?
Let your brownies cool completely before cutting, and use a sharp knife dipped in hot water and wiped dry between cuts. This helps you get neat, tidy squares every time.
Do Raspberry Brownies need to be refrigerated?
While they keep well at room temperature for a couple of days, refrigerating them is a good idea if your kitchen is warm or humid. This helps the berries stay fresh and the brownies keep their lovely texture.
Final Thoughts
Once you try these Raspberry Brownies, you’ll wonder how you ever lived without this irresistible combo of rich chocolate and bright berries. Whether you bake them for friends, family, or a treat just for you, I promise they’ll steal the show. Go ahead—preheat your oven and get ready for some serious brownie bliss!
Love These Raspberry Brownies? Try These Next!
If you’re craving more rich, gooey desserts like these Raspberry Brownies, you’ll absolutely fall for our Fudgy Cosmic Brownies, packed with nostalgic charm and intense chocolate flavor. Looking for a decadent twist? Try the indulgent Caramel Brownie Cheesecake, a true crowd-pleaser. For a fruity spin, the Raspberry Crumble Cookies are a bite-sized treat worth baking. Need more gooey goodness? Our Brownie Pecan Pie and Milky Way Caramel Cheesecake Brownies offer that perfect mix of rich and sweet you’ll want again and again.
Print
Raspberry Brownies Recipe
- Total Time: 40 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Rich, fudgy brownies swirled with tart raspberry flavor—these raspberry brownies are the ultimate indulgent dessert for chocoholics and fruit lovers alike!
Ingredients
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan.
- In a large bowl, mix melted butter and sugar until combined.
- Add eggs and vanilla, whisking until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Fold in chocolate chips.
- Gently fold in raspberries, being careful not to overmix to prevent breaking them apart.
- Spread the batter evenly into the prepared baking pan.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan before slicing into squares and serving.
Notes
- Use frozen raspberries straight from the freezer to avoid excessive bleeding into the batter.
- Do not overbake; brownies continue to cook slightly as they cool.
- For cleaner cuts, chill brownies before slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 275
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg