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.
Pat S says
Made literal perfect brownies. Amazing recipe.
Jessica Holmes says
Aw LOVE that! Thanks Pat!
Roxy says
Loved this recipe. It needed to cook for 50mins for me. Thanks!
Jessica Holmes says
Awesome, thanks for the feedback Roxy!
Reetta says
The best brownie recipe I’ve tried so far. So delicious — moist, rich, just the perfect amount of sweetness. Thanks so much for sharing
Jessica Holmes says
So happy to hear that Reetta!
Vimal Karani says
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?
Jessica Holmes says
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?
Cally Paulina says
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
Jessica Holmes says
Love that! So glad you enjoyed them Cally!
Mare says
Can you use frozen raspberries and could you use dark chocolate chips in place of the dark chocolate broken into pieces?
Jessica Holmes says
Hi Mare, yes you can to both! I hope you enjoy these brownies.
Mare says
Awesome! Thank you!
Mare says
What kind of dark chocolate do you use?! Do you use baking chocolate or dark chocolate chips?
Thanks!
Jessica Holmes says
Hi! I usually use a block of good quality dark chocolate, like Nestle Plaistowe.
D says
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.
Jessica Holmes says
Awesome! Love hearing that!
Laura says
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.
Jessica Holmes says
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!
Yvonne says
Can you serve these straight from the oven say with ice cream or cream or can you cook them and reheat when needed?
Jessica Holmes says
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.
Sharon says
Hi,
This is amazing! Just a quick question. Is it ok to omit the chocolate chips in this recipe?
Jessica Holmes says
Hi Sharon, yes that’s fine!
Iris says
Is it possible to use blueberries or other berries if raspberry is not in season?
Jessica Holmes says
Absolutely!!
Iris says
Thanks, also, if leaving out berries entirely and going for just the brownie base, would you recommend changes to the proportions of other ingredients?
Jessica Holmes says
Hi Iris, no you can just leave as is and it will be a delicious, chocolate-y brownie!
Janet says
Might I incorporate raspberry liquor into the recipe?
Thanks
Jessica Holmes says
Hi Janet, I haven’t tested this recipe with liquor so I can’t say firsthand. Should be ok as long as you only add a small amount of extra liquid.
Chias says
This looks amazing and i can’t wait to try the recipe!! just a quick question though… is it alright to use all-purpose flour instead of plain flour? Thank you!
Jessica Holmes says
Hi Chias! Yes definitely!
Jackie C. says
For the dark chocolate, did you use sweetened or unsweetened?
Jessica Holmes says
Hi Jackie, the dark chocolate I typically use for my baking is sweetened – typically it’s around 50-70% cocoa. Hope that helps!