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.
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PinDescription
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 the oven to 180 C (360 F). 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.
Keywords: Chocolate brownies, Raspberry brownies, Chocolate raspberry brownies
Amazing, easy and delicious! I used boysenberries and it was delicious
★★★★★
Yaaay! So glad you liked them Eileen – Oooh and I love boysenberries!
These are the best brownies I have ever made. Absolutely perfect. Crispy, thin topping and a cake texture with a burst of raspberry. Definitely going in my rotation. Thank you so much!
Yay! Thanks for the lovely feedback Leanne!
These knocked my socks off! I really wanted raspberry with chocolate and this did it as well as I could have imagined. Thanks so much for this recipe!
I did realize after the fact that I forgot to add the brown sugar. Since I thought they were absolutely perfect without it, I think in the future I will do half the amount of both brown and caster sugar. I like desserts on the less sweet side.
Awesome! So glad you enjoyed them Morgan! ☺️
Hi…can I try them with frozen raspberries?
Definitely!
Made these for a family Father’s Day gathering yesterday and they are fantastic! Everyone loved them
and I will definitely be making them again very soon.
★★★★★
Amazing! Thanks for the lovely feedback Pat! ☺️
I don’t eat chocolate but my husband is a chocol-holic so I’ll take his word for it when he says these are delicious. Not sure if it’s an altitude issue or not but I had to increase the bake time considerably. Regardless, I’ll keep this recipe for future use!
Aww so glad your husband enjoyed these brownies Jenny! Thanks for the kind review!
Made this and they were great! Instead of using raspberries, I used a cup of cut up tree tomato (or tamarillo) which worked out very well!
★★★★★
So glad you enjoyed them Hannah!!
Just made these today for my family and they were amazing. I’ll make this again the next time I get some more raspberries.
★★★★★
Wonderful! Thanks for the lovely feedback Zainab! ☺️
Fabulous and moorish shall make again
★★★★★
Yay! Thanks Vivien! ☺️
Hi.. I have just made this and it taste incredibly good! But I have a slight problem, I don’t get the crinkly cracky top though. Was it because the mixture is too thick?
Hi Yvonne, I’m so glad you enjoyed these brownies. The crinkly top of a brownie is actually a small layer of meringue that comes from the eggs. If you beat the brownie batter after adding the eggs with an electric mixer, you might find you get more of that crust. Hope that helps!
I’ve baked it again with extra beat after adding the egg, it came out perfect! Loving this recipe! Thanks for sharing
Amazing! 🙌🏻
Just made these and WOW – total hit with the dinner party. I love undercooked brownies and we basically had to spoon the middle brownies out of the pan. It was like flourless chocolate cake almost. To die for.
★★★★★
Aw I’m so glad you enjoyed them Meghan! ☺️ Thanks for the lovely feedback!
These brownies look so decadent and super rich and chocolatey! Can’r wait to try these!
★★★★★
Thanks Natalie! I hope you enjoy them!