These gorgeous Raspberry Chocolate Brownies are divine. Made with real dark chocolate, studded with chocolate chips and packed with fresh raspberries, they make for a truly decadent dessert.
Is it just me?
Or does that Raspberry Chocolate Brownie make you weak at the knees too?
There’s just something magical about the combo of chocolate and fresh raspberries, and when they’re transformed into a fudgy brownie – look out! 💜
There is nothing like a good brownie. And this one 👆🏻 is GOOD.
Just like my Snickers Chocolate Brownies, these are made with a base of butter and dark chocolate. Add sugar, eggs, vanilla, flour and a little cocoa powder and you have the perfect brownie base.
You’ll get a delicious choc brownie with a crinkly top and soft, fudgy centre.
But what makes these Raspberry Chocolate Brownies extra special is a handful of milk chocolate chips and a punnet of fresh raspberries.
The extra chocolate chips ensures the brownie is super fudgy AND bursting with chocolate flavour.
And the ruby red raspberries add a burst of freshness👌🏻
I’ve shared a few brownies with you over the years, from my favourite Nutella Swirl Brownies to my faithful One Bowl Cocoa Brownies.
But I have to be honest with you, these Raspberry Chocolate Brownies have shot to the top of my list.
They’re deliciously rich, with that all-important fudgy centre and crinkly brownie top. Trust me, you’ll make these brownies again and again. 💜
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Raspberry Chocolate Brownies
Amazing Raspberry Chocolate Brownies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 70 grams (1/2 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 125 grams (1 cup) fresh raspberries
- 75 grams (1/2 cup) milk chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square tin with paper baking, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
- Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared tin and very gently smooth over the top.
- Bake the brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.
Kate says
I had to make a gluten-free dessert, and I decided to follow this recipe, substituting the flour for almond meal. I did it because i wasn’t so confident with gluten-free recipes and figured this would be simple and surely couldn’t go too far wrong. I wasn’t aiming high, but they wound up bringing the house down-so so delicious. I’ve made them 3 times so far and will definitely make again.
Along with the flour/almond meal substitution, I used frozen raspberries instead of fresh berries (just stirred them in while still frozen, worked flawlessly), and I found that for me they needed a fair bit longer than 30mins in the oven.
★★★★★
Jessica Holmes says
Aww wow! So glad you enjoyed it Kate! Thank you for the feedback re: making it gluten free as well.
Susan says
This was easy and my guests raved about it mentioned how wonderful it was several times. I made homemade whipped cream to serve on top. It made it very fancy. I will make this again!
★★★★★
Jessica Holmes says
So happy to hear that Susan!
Jane says
Can I substitute dark chocolate almond bark in place of the dark chocolate?
Jessica Holmes says
Hi Jane, I haven’t tried myself but it could work?
Shrazzle says
So quick and easy – this is a recipe that I keep coming back to because it’s soooo good. Thank you Jess!
★★★★★
Jessica Holmes says
Yay! Love hearing that!
Becky says
Very dense but tasty. Swapped the milk chocolate chips for white chocolate and love them!
★★★★★
Jessica Holmes says
Glad you enjoyed them Becky!
amy says
hi 🙂
would i be able to substitute the butter for margarine? and could i sprinkle some raspberries on the top?
Jessica Holmes says
Hi Amy, I haven’t tried the recipe with margarine so I can’t say. But yes you
could add raspberries on top. It’s good to press them down or mix them through though so they don’t burn.
amy says
thanks for the reply. would i be able to keep the batter overnight and bake them the next day?
Jessica Holmes says
Hi Amy, it’s always best to bake cake/brownie batter straight away for best results.
carla says
can you use frozen raspberries
Jessica Holmes says
Yes!
amy says
also, would i be able to sprinkle frozen raspberries on the top? or would it only work with fresh raspberries?
Jessica Holmes says
Yes you can.