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! đź’ś
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. đź’ś
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Raspberry Chocolate Brownies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 12
- Category: Dessert
- Cuisine: America
Description
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.
- Â 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
Weighed everything but forgot to put the brown sugar in the mix, had it on another counter, we shall see how they taste
Gah, happens to us all Tom!! I think they should still be good!
Hey Jess! Making these for a friend for her birthday – she loves chocolate and raspberries! When you say cocoa powder, is that sweetened or unsweetened?
Ooh I hope you love them! I use unsweetened cocoa in this recipe.
Hi. I don’t have fresh raspberries. Can I use glazed cherries?
Hi Sherrie, you can use frozen raspberries as well – just add them into the batter frozen and don’t thaw them. I haven’t tried glaced cherries in brownies before but I think that would be lovely too!
I love the rich chocolate flavor and the fresh burst of the raspberries, titillate the tongue.
I added 1/2 cup crushed walnuts, simply because I’m nuts for nuts and I felt it added texture to the brownies.
★★★★
Amazing! So glad you enjoyed them Irene!
Made literal perfect brownies. Amazing recipe.
★★★★★
Aw LOVE that! Thanks Pat!
Loved this recipe. It needed to cook for 50mins for me. Thanks!
★★★★★
Awesome, thanks for the feedback Roxy!
The best brownie recipe I’ve tried so far. So delicious — moist, rich, just the perfect amount of sweetness. Thanks so much for sharing
★★★★★
So happy to hear that Reetta!
Hi
How do I store these ? In the fridge or in an airtight container on the kitchen table ? My sugar stayed crunchy even after baking.
Any solution for that please?
Hi Vimal, it’s really up to you. Either is fine, I like storing my brownies in the fridge as they go extra fudgy. I’m not sure what you mean about your sugar staying crunchy. What type of sugar did you use?
The brownies came out amazing! Tried it with blueberries since I didn’t have raspberries at the time. I would definitely recommend this! Thank you Jessica
Love that! So glad you enjoyed them Cally!
Can you use frozen raspberries and could you use dark chocolate chips in place of the dark chocolate broken into pieces?
Hi Mare, yes you can to both! I hope you enjoy these brownies.
Awesome! Thank you!
What kind of dark chocolate do you use?! Do you use baking chocolate or dark chocolate chips?
Thanks!
Hi! I usually use a block of good quality dark chocolate, like Nestle Plaistowe.
These brownies turned out perfect. I had to bake them a little longer than suggested, and they were still very gooey and delicious. This will definitely be a go to brownie recipe.
★★★★★
Awesome! Love hearing that!
The recipe is perfect! Nothing needs to be changed or added.
Just wondering if this kind of brownie could be placed in the fridge to keep it chewy.
Thank you.
Hi Laura, so glad you enjoyed the brownies! And yes, you can definitely keep them in the fridge. I love doing that because they go extra fudgy!
Can you serve these straight from the oven say with ice cream or cream or can you cook them and reheat when needed?
You can definitely do both! They are delicious warm from the oven or you can microwave them for a few seconds the next day to enjoy them warm again. They are lovely cold too.