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) butter
- 200 grams (1 and 1/3 cup) dark chocolate or semi-sweet chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 70 grams (1/2 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder
- 125 grams (1 cup) fresh raspberries
- 75 grams (1/2 cup) chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides 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.
Notes
Cocoa powder: I recommend using a natural unsweetened cocoa powder. Dutch processed cocoa will work too.
Raspberries: You can use frozen raspberries if you prefer. Add them to the batter frozen, do not thaw.
Bella says
A straightforward recipe that is fuss-free and so forgiving. Used unsalted French butter + 1/4 teaspoon salt, 60% dark chocolate, Dutched cocoa, frozen berries and currants, and half the amounts of recommended caster and brown sugar specifications. Also added instant coffee granules to amp the chocolate flavour. Baked for 30 minutes (fan-forced). The brownies were moist and had just the right amount of sweetness, richness and had good tang from the zesty fruits. Many thanks from sunny Singapore, Jess!
★★★★★
Jessica Holmes says
Sounds incredible Bella! Thank you for the lovely feedback!