These fudgy Raspberry Chocolate Brownies are divine. Made with real dark chocolate, studded with chocolate chips and packed with juicy raspberries, they make for a truly decadent dessert.
Is it just me or do those Raspberry Chocolate Brownies make you weak at the knees? There’s just something magical about the combination of chocolate and raspberries, and when they’re transformed into a fudgy brownie – look out! ❤️
This is my tried and true recipe for a beautifully shiny top brownie that’s filled with fresh raspberries and chocolate chips.
You can expect a brownie bursting with chocolate flavour, combined with tartness from the raspberries, and chew from the chocolate chips. These Raspberry Chocolate Brownies make for a decadent dessert or sweet treat.
Best of it, they’re simple to make – and fast! They’re ideal if you need a dessert to impress but you’re short on time. I also love how portable brownies are – they’re the perfect choice when you need to ‘bring a plate’.
Why you will love this recipe
- Fudgy texture: If you love a truly fudgy brownie with a flakey, crinkly top, this one is for you.
- Quick and easy: This easy recipe is perfect for beginner bakers. I promise they’re better than a box mix!
- No electric mixer: My Chocolate Raspberry Brownie recipe doesn’t require an electric mixer – just a bowl and a hand whisk for best results.
- Make-ahead dessert: These brownies are even better the day after they are made! Make them days in advance or even freeze them for easy entertaining.
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.
– Jill
Recipe testing
There is nothing like a good brownie. And this one is GOOD. Chewy, fudgy and oh-so-chocolately with a juicy, pop of tartness from the fresh raspberries.
Just like my Snickers Chocolate Brownies and my Big Batch Brownies, these brownies are made using a base of butter and dark chocolate. In fact, they have three different types of chocolate in them: dark chocolate as the base, cocoa powder for richness and chocolate chips for extra chew.
Since I conducted my Brownie Experiment to find out what makes the perfect shiny top brownie, I’ve slightly altered the method. Taking just 30 seconds to whisk the eggs and sugar by hand, helps to create that crinkly top we all know and love.
But what makes these Raspberry Chocolate Brownies extra special is a handful of chocolate chips and a punnet of fresh raspberries. I love to enjoy them cold straight from the fridge or warm with a scoop of vanilla ice cream or whipped cream 👌🏻
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 fudgy Raspberry Brownies have shot to the top of my list. I love serving them at dinner parties, picnics or when I need a portable dessert on-the-go. They’re lovely for Valentine’s Day too!
They’re deliciously rich, with that all-important fudgy centre and crinkly brownie top. Trust me, you’ll make these brownies again and again. 💜
Ingredients
You don’t need any special ingredients to make these Raspberry Brownies – only pantry staples. Here are the key ingredients you’ll need, including any substitutions you can make.
- Dark chocolate: For the base of the brownie, I like to use a good quality block of dark chocolate between 50-70% cocoa.
- Caster sugar AND brown sugar: I prefer to use both types of sugar for the perfect balance of sweetness and chew. However, you can use all caster sugar or granulated sugar in this recipe if you prefer.
- Cocoa powder: I use Dutch processed cocoa powder for this recipe to ensure a rich chocolate flavour. You can use natural cocoa powder too. Just be sure to use unsweetened cocoa powder – don’t use sweetened cocoa or drinking chocolate.
- Raspberries: You can use fresh or frozen raspberries in this recipe. I prefer fresh if they’re in season! If you choose to use frozen, don’t thaw them before adding them to the chocolate brownie batter.
- Chocolate chips: Chocolate chips not only add sweetness, but they also help develop that shiny brownie top. You can use milk, dark or even white chocolate chips. However, they are optional and you can leave them out.
See recipe card below for a full list of ingredients and measurements.
How to make Raspberry Chocolate Brownies
You’ll love how easy these Raspberry Chocolate Brownies are to make. You don’t need a stand or hand mixer to make a batch. I recommend just using a large mixing bowl and a hand whisk.
Here’s quick overview of how to make them. The full method and instructions are included in the recipe card below.
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Step 1: In a large bowl, add caster sugar, brown sugar, vanilla and eggs.
Step 2: Whisk sugar and eggs by hand for 30 seconds until smooth and glossy.
Step 3: In a heatproof bowl, add butter and dark chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth.
Step 4: Add melted chocolate mixture to egg mixture and whisk again just to combine.
Step 5: Add flour, cocoa powder and salt. Whisk until a smooth brownie batter forms.
Step 6: Fold in chocolate chips and fresh raspberries.
Step 7: Transfer brownie batter to prepared pan. Add a few extra raspberries on top.
Step 8: Bake brownie for approximately 30-35 minutes. Leave in pan to cool completely.
Jess’s recipe tips
I have made these brownies countless times – four times this week alone! Here are my expert tips for making perfect Chocolate Raspberry Brownies every time:
- Get out your baking scale: Brownies rely on the careful ratio of chocolate and butter to flour and cocoa. A little too much flour and your brownies will be cakey and dry. Too little flour and they’ll be wet and gooey. A scale will take ALL the guesswork out of it for you and give you perfect brownies every single time.
- Don’t over-bake your brownies: The longer you bake your brownies, the more cakey they will become. To ensure you keep that fudgy middle, bake these only until a skewer inserted into the centre comes out almost clean – a few moist crumbs is ok. If you are having trouble getting your brownies, cakes or cookies cooked in the specified time, try getting hold of an oven thermometer to double check your oven is calibrated correctly.
- Let brownies cool in the pan: Brownies are very fragile when they first come out of the oven. Letting them cool in the pan will ensure they are firm enough to remove and slice without falling apart. If you’re worried about the edges overcooking as they cool – pop your pan inside a larger pan filled with ice water. This will help the hot pan cool down quickly. Or pop them in the fridge to cool.
Frequently asked questions
Keep leftover brownies in an airtight container in the fridge. Alternatively you can freeze them.
Yes you can! Simply wrap in plastic wrap and store in an airtight container. To serve, bring brownies back to room temperature. You can also heat them in the microwave for 10-15 seconds if you prefer a warm brownie.
Absolutely. This is my favourite base brownie recipe.
More brownie recipes
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Let’s Bake
Raspberry Chocolate Brownies
Amazing Raspberry Chocolate Brownies made from scratch.
Ingredients
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
- 200 grams (1 and 1/3 cup) dark chocolate or semi-sweet chocolate (50-70% cocoa), broken into pieces
- 80 grams (1/2 cup + 2 teaspoons) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- Pinch of salt
- 125 grams (1 cup) fresh raspberries, plus extra for decorating
- 80 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.
- In a large mixing bowl, add caster sugar, brown sugar, vanilla and eggs. Whisk by hand for 30 seconds until mixture is combined and smooth.
- In a separate heatproof bowl, add butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. If it’s hot to the touch, leave it for a few minutes to cool slightly.
- Add chocolate mixture to the whisked eggs and sugar. Whisk by hand to combine. Then add flour, cocoa powder and salt and whisk until you have a smooth and thick brownie batter.
- Fold in fresh raspberries and chocolate chips. Transfer brownie batter to prepared pan and very gently smooth the top. Press a few extra raspberries into the top.
- Bake 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 brownie in pan to cool completely before cutting into squares.
Notes
Cocoa powder: I use Dutch processed cocoa powder for this recipe. You can use natural cocoa powder too. Just be sure to find a 100% cocoa that’s unsweetened – don’t use sweetened cocoa or drinking chocolate.
Raspberries: You can use frozen raspberries if you prefer. Add them to the batter frozen, do not thaw.
Let brownies cool in the pan: Brownies are very fragile when they first come out of the oven. Letting them cool in the pan will ensure they are firm enough to remove and slice without falling apart. If you’re worried about the edges overcooking as they cool – pop your pan inside a larger pan filled with ice water. This will help the hot pan cool down quickly. Or pop them in the fridge to cool.
Storage: You can keep leftover brownies in an airtight container in the fridge. Bring back to room temperature to serve or even heat in the microwave for 10-15 seconds for a warm brownie.
Original recipe: This recipe was originally posted in 2018. Since retesting this recipe and listening to reader feedback, I’ve added an extra 10 grams of flour (80 grams) – the original recipe called for 70 grams. I’ve also changed the method to include whisking the eggs and sugar together first which ensures a crinkly top. No other changes to the recipe have been made.
Nutrition Information
Serving Size: 1 brownie Calories: 230 Sugar: 19.4 g Sodium: 17.4 mg Fat: 13.1 g Carbohydrates: 26.4 g Protein: 3.1 g Cholesterol: 51.1 mg
Anna says
Decent! I tried as directed and I made a separate batch with cocoa powder and olive oil instead of chocolate and butter. Still delicious! Added some almond extract to both batches. Was very easy to make but batter on both seemed to be too small.
Jessica Holmes says
I’m so glad you enjoyed this one Anna! Did you use an 8-inch square pan to make the brownies? The olive oil version will likely be a small amount of batter because the cocoa powder won’t be the same volume as melted chocolate.
Julia says
These came out perfectly! I used frozen raspberries and tossed them in cornstarch before folding them into the batter. Once it was out of the oven I drizzled melted white chocolate on top and added some fun sprinkles and gave them away for Valentine’s Day!
Jessica Holmes says
Oh I love that idea for Valentine’s Day Julia! So good!
Julie says
Excellent fudgy brownies, I used dark chocolate and they were the perfect amount of sweetness
Jessica Holmes says
That’s wonderful to hear Julie!
Connor McCallister says
Too wet
Jessica Holmes says
Sorry to hear that Connor! Did you use fresh raspberries?
Saroj Hall says
Hi Jessica, I made these for valentines and they were a big hit with everyone!
Can I substitute strawberries for the raspberries?
Many thanks
Saroj
Jessica Holmes says
That’s wonderful to hear! I find strawberries a bit more tricky in baked goods as they have more moisture than raspberries and tend to make baked goods soggy. I think it would work in this case if you didn’t add too much and maybe chopped them into quarters?
Saroj says
Thank you for your reply Jessica, I gave it a go as I had lots of strawberries to use up.
I took your advice and thinly sliced some strawberries and placed a layer in the middle of the brownie batter. Success! Delicious and not too moist.
Thank you!
Jessica Holmes says
That’s wonderful to hear!
Allyson says
I’m very excited to try this recipe, but I need to make more than what would go in an 8×8 pan! What is the best way to approach doubling this recipe? Doubling the ingredients? Or making 2 separate batches entirely? Thanks!
Jessica Holmes says
Hi Allyson, great question. You could double the recipe or make it twice as you suggested. But save yourself the math and use my Big Batch Brownie recipe instead. It’s based off this recipe so gives a very similar result, and you can simply stir through some fresh raspberries. I hope that helps!
Sue says
I’ve made it more times than I can remember. It’s become my go to brownie, sometimes the raspberries are swopped for fresh blackcurrants. It’s always a crowd pleaser! So a big thank you for this recipe.
Jessica Holmes says
That’s so wonderful to hear Sue! A blackcurrant version sounds amazing!
Jane says
The brownie part I think would be good, the raspberries absolutely wrecked it. If I was going to try this again I would not use fresh fresh raspberries, I would heavily sugar them and leave them in the fridge for at least a few days to sweat off as much liquid as possible. And then pat them dry as possible and try again. This was a slimy sour mess.
Jessica Holmes says
Hi Jane, I’m sorry you didn’t enjoy them. I’d actually suggest using the freshest raspberries you can. The fresher the raspberry, the drier they’ll be naturally. You could also consider tearing the raspberries in half and/or adding only half to the batter and the other half on top. Otherwise, you are right, this recipe is delicious without the raspberries too. Hope that helps.
Shane says
These are absolutely amazing, have a few staple brownie recipes and these are easily at the top! Your pecan blondies too for that matter. Thank you Jessica!
Jessica Holmes says
Yay! So happy to hear that Shane!
Yokesvary says
Hi Jessica, can i substitute oil instead of butter, if oil ok how many ml? and your brownies looks lovely ❤️
Jessica Holmes says
Hi! I haven’t tried this recipe with oil, but you could try my Olive Oil Brownies and add raspberries to it? If you decide to experiment, let us know how it goes!
Erica says
These are my go to brownies, they are rich, moist, and fudgie, with a hint of tart from the raspberries. I generally cut the sugar in half, but I am also high altitude. So it works for me. I sometimes throw in a tablespoon of espresso!
Thank you for the recipe it is forever bookmarked and I have made it more than 20 times, and still keep coming back for more! 😋
Jessica Holmes says
How wonderful to hear! Thank you for your lovely feedback Erica!
Melissa says
I’ve made these twice. My family loved them. My 5 year old grandson says “they are bussin” what’s the best way to store them ? Thanks for sharing the recipe
Jessica Holmes says
Love that Melissa! I’m not entirely sure what that means but I assume it means something good! haha. You can store these either in an airtight container at room temperature or in the fridge. I personally like to pop them in the fridge so they’re super fudgy.
Ruby Wisniewski says
So not impressed. Followed every step very precisely and somehow the brownies came out super wet and dense. They do not crumble at all— they feel like wet fudge. Very disappointing.
Jessica Holmes says
Hi Ruby, sorry to hear that! These brownies are designed to be lovely and fudgy. If they were very wet, they may have just need a few extra minutes in the oven. They should firm up a little more in the fridge.
Connor says
I baked it for about 45 minutes, and it was still quite wet coming out, not fudgy at all. Let it refrigerate and it was still a bit too wet, however still pretty yummy and fudgy. Perhaps leaving out the raspberries on top would’ve helped, or if there were some way to reduce the water content of the raspberries mixed in. I used fresh raspberries.
Jessica Holmes says
Hi Connor, sorry to hear you didn’t enjoy the texture. If you prefer a firmer or cakier brownie, you can definitely try lowering the amount of raspberries or adding an extra tablespoon of flour. Baking it for a few minutes longer will also help as every oven is different.