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.
Christy Miller says
Needed something yummy with chocolate and raspberries- found this gem of a recipe. Will keep for repeats! Love the just mix by hand, no need for the mess and cleanup of a blender!
Jessica Holmes says
So glad you enjoyed them Christy!
Georgie says
I just made these brownies and were so easy to make! It was really simple, and there were hardly no dishes to clean! I had to bake these with my younger sister, and we both loved making them! Defo making them again!
★★★★★
Jessica Holmes says
Yay! So happy to hear that Georgie!
Judith says
I have 2 questions. What adjustments should I make for high altitude.
? Could I add toasted macadamias? Thanks.
Jessica Holmes says
Hi Judith, I’m sorry but I have no experience with high altitude baking so I can’t say. But yes, you can absolutely add macadamias – yum!
Tasha says
Hi Jessica, should I want to half the recipe, how do I go about the egg situation? How do I get 1.5 eggs or do I just use 1 medium egg? Thanks!
Jessica Holmes says
Hi, I recommend using my Small Batch Brownie recipe. It’ll make a smaller brownie and you can simple add raspberries.
Jill says
I’ve never left a comment on a recipe before, but this time I have to. It’s my 6th time making these and I can’t get enough. This raspberry chocolate combo. Is. The. Best.
★★★★★
Jessica Holmes says
What a lovely comment! Thank you so much Jill, I’m so glad you love them!
JimmyB says
This looks and sounds delicious! I see that you have garnered rave reviews. I realize my idea would defeat the purpose of the hard work you have put into this recipe but do you think a person could do this with a boxed brownie mix? I have one and don’t want it to get old.
I was also thinking of pouring it over the raspberries somewhat like a cobbler. I was pleased to see your advice that it is OK to freeze the berries. If I don’t make it tomorrow I am afraid they may start to mold. Thank you for your time.
Jessica Holmes says
Hi Jimmy, the easiest thing to do would just be to stir the raspberries into your brownie box mix and then bake. Either use fresh berries or use frozen ones (don’t thaw them before baking). Hope that helps!
Allie says
Looking forward to making these. Do you think they would freeze well?
We have an event the following weekend and I would love to make some ahead of time.
Jessica Holmes says
Yes they do Allie!! Hope you enjoy them!
Heather says
Just made this yesterday for the first time in at least a year and it was SO great it made me wonder why I haven’t been making them regularly! I even made fresh whipped cream to go on top. Thank you again for such a perfect, fudgie brownie recipe with nice tartness from the raspberries to cut through the richness of the chocolate…just perfection! <B
★★★★★
Jessica Holmes says
Yes! Love that Heather. You’ve reminded me that I need to make them again soon too!
JimmyB says
Hi Jessica: I wanted to take a moment to thank you for your encouragement in fixing my raspberry brownies. I used a box of Ghiradelli chocolate chip brownies. Followed their recipe and stirred in one 6 oz. package of raspberries. Since you encouraged people to feel free to use frozen raspberries I froze my other carton for another day. I used the old original CorningWare Blue Cornflower 10″ skillet with a sheet of parchment paper in the bottom. I cooked them for 40 – 41 minutes and the jiggling had stopped. They came out perfectly. Even my picky eater liked them! Thank you so much for helping me get up the nerve to try this.
★★★★★
Jessica Holmes says
They sound amazing! I’m so glad you enjoyed them Jimmy! Next up, you might have to try a from-scratch version 😉
Brittany says
Super delicious. However I baked for 35m and they were a bit under. Going to add 5m next time to get a less gooey bake
★★★★
Jessica Holmes says
So glad you enjoyed them Brittany. Thanks for the feedback re: cooking time.
Madelyn says
These were delicious and fudgie. I used raspberries from our garden. My whole family loved them. So good!
★★★★★
Jessica Holmes says
That sounds amazing Madelyn! So glad you enjoyed them.
Molly says
Hi could I use 2 8×4 pans? I do not have an 8×8. And if yes, how would I adjust the time?
Jessica Holmes says
Hi Molly, yes you could. They’ll cook faster, so I’d check them around the 20-25 minute mark. Hope you enjoy them!
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!