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
Erica says
Can I make these the day before an event? Will the top stay crackly or will it turn soft overnight?
Jessica Holmes says
You can definitely make these the night before Erica, the brownie top will still be crackly, not quite as crisp, but still delicious!
Hunter Bulloch says
Can you use frozen berries
Jessica Holmes says
Yes!
Vickie says
Can you freeze these brownies once they are made?
Jessica Holmes says
Hi Vickie, you sure can!
Eileen says
Amazing, easy and delicious! I used boysenberries and it was delicious
Jessica Holmes says
Yaaay! So glad you liked them Eileen – Oooh and I love boysenberries!
Leanne Mays says
These are the best brownies I have ever made. Absolutely perfect. Crispy, thin topping and a cake texture with a burst of raspberry. Definitely going in my rotation. Thank you so much!
Jessica Holmes says
Yay! Thanks for the lovely feedback Leanne!
Morgan says
These knocked my socks off! I really wanted raspberry with chocolate and this did it as well as I could have imagined. Thanks so much for this recipe!
I did realize after the fact that I forgot to add the brown sugar. Since I thought they were absolutely perfect without it, I think in the future I will do half the amount of both brown and caster sugar. I like desserts on the less sweet side.
Jessica Holmes says
Awesome! So glad you enjoyed them Morgan! ☺️
Rd says
Hi…can I try them with frozen raspberries?
Jessica Holmes says
Definitely!
Pat says
Made these for a family Father’s Day gathering yesterday and they are fantastic! Everyone loved them
and I will definitely be making them again very soon.
Jessica Holmes says
Amazing! Thanks for the lovely feedback Pat! ☺️
Jenny says
I don’t eat chocolate but my husband is a chocol-holic so I’ll take his word for it when he says these are delicious. Not sure if it’s an altitude issue or not but I had to increase the bake time considerably. Regardless, I’ll keep this recipe for future use!
Jessica Holmes says
Aww so glad your husband enjoyed these brownies Jenny! Thanks for the kind review!
Hannah says
Made this and they were great! Instead of using raspberries, I used a cup of cut up tree tomato (or tamarillo) which worked out very well!
Jessica Holmes says
So glad you enjoyed them Hannah!!
Zainab says
Just made these today for my family and they were amazing. I’ll make this again the next time I get some more raspberries.
Jessica Holmes says
Wonderful! Thanks for the lovely feedback Zainab! ☺️
Vivien says
Fabulous and moorish shall make again
Jessica Holmes says
Yay! Thanks Vivien! ☺️
Yvonne says
Hi.. I have just made this and it taste incredibly good! But I have a slight problem, I don’t get the crinkly cracky top though. Was it because the mixture is too thick?
Jessica Holmes says
Hi Yvonne, I’m so glad you enjoyed these brownies. The crinkly top of a brownie is actually a small layer of meringue that comes from the eggs. If you beat the brownie batter after adding the eggs with an electric mixer, you might find you get more of that crust. Hope that helps!
Yvonne says
I’ve baked it again with extra beat after adding the egg, it came out perfect! Loving this recipe! Thanks for sharing
Jessica Holmes says
Amazing! 🙌🏻
Meghan says
Just made these and WOW – total hit with the dinner party. I love undercooked brownies and we basically had to spoon the middle brownies out of the pan. It was like flourless chocolate cake almost. To die for.
Jessica Holmes says
Aw I’m so glad you enjoyed them Meghan! ☺️ Thanks for the lovely feedback!
Natalie says
These brownies look so decadent and super rich and chocolatey! Can’r wait to try these!
Jessica Holmes says
Thanks Natalie! I hope you enjoy them!