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, 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.
- 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.
Lina says
hi! I haven’t made these yet but was wondering if I could bake them in a muffin tin.Thanks! And what time/temp?
Jessica Holmes says
Hi Lina, you definitely can! Just make sure you grease the muffin pan well. Temperature will be the same and cooking time will depend on how full each muffin hole is – ie. how thick the brownies are. But look for visual clues like when the edges look cooked and they no longer wobble in the middle. Hope you enjoy them!
Nathalie says
Amazing brownies! Used frozen raspberries straight from the freezer (a good heaping cup) and a mix of white and semi-sweet chocolate chips as it was what I had on hand. The dough was a little hard to spread because of the frozen raspberries, but totally doable.
Since I don’t have a metal pan, I used a glass pan and reduced heat to 325F right after placing the brownies into the oven. Took 40 minutes to bake. They were just perfect! Thank you so much for this recipe!
★★★★★
Jessica Holmes says
Yay! So glad you enjoyed them! Thank you for the lovely feedback.
Priya says
Did you intentionally leave out salt from the recipe? Also, I tried this recipe today and it turned out dry and cakey, sadly 🙁 I did measure my ingredients. Perhaps could have baked it for a little lesser time. I loved your big batch brownies recipe, so goooood and fudgy
Jessica Holmes says
Hi Priya, feel free to add salt. If they were dry, you must have either added too much flour/cocoa or over baked them. Try baking them for a few minutes less next time!
Megan says
I found these to be on the dry side requiring they be served with ice cream or whipped cream.
★★★★
Jessica Holmes says
Hey Megan, if they were dry, make sure you measure the flour and cocoa by weight so you don’t accidentally over measure. And try baking them for a few minutes less!
Juliet says
These brownies are so good! The brownie recipe itself is delicious but it’s crazy how simply adding raspberries makes them so much better! Thanks Jessica 🙂
★★★★★
Jessica Holmes says
Yay! So glad you like them!
Garner says
The recipe worked out fine but I wish there was a little more specification the the type of chocolate being used. When you say to add the chocolate to the butter, you didn’t say which one so I ended up adding both.
★★★★
Jessica Holmes says
Hi Garner, sorry for any confusion. The ingredients in my recipes are used in order if that helps.
Kate says
I had to make a gluten-free dessert, and I decided to follow this recipe, substituting the flour for almond meal. I did it because i wasn’t so confident with gluten-free recipes and figured this would be simple and surely couldn’t go too far wrong. I wasn’t aiming high, but they wound up bringing the house down-so so delicious. I’ve made them 3 times so far and will definitely make again.
Along with the flour/almond meal substitution, I used frozen raspberries instead of fresh berries (just stirred them in while still frozen, worked flawlessly), and I found that for me they needed a fair bit longer than 30mins in the oven.
★★★★★
Jessica Holmes says
Aww wow! So glad you enjoyed it Kate! Thank you for the feedback re: making it gluten free as well.