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. 💜
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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.
Susan says
This was easy and my guests raved about it mentioned how wonderful it was several times. I made homemade whipped cream to serve on top. It made it very fancy. I will make this again!
Jessica Holmes says
So happy to hear that Susan!
Jane says
Can I substitute dark chocolate almond bark in place of the dark chocolate?
Jessica Holmes says
Hi Jane, I haven’t tried myself but it could work?
Shrazzle says
So quick and easy – this is a recipe that I keep coming back to because it’s soooo good. Thank you Jess!
Jessica Holmes says
Yay! Love hearing that!
Becky says
Very dense but tasty. Swapped the milk chocolate chips for white chocolate and love them!
Jessica Holmes says
Glad you enjoyed them Becky!
amy says
hi 🙂
would i be able to substitute the butter for margarine? and could i sprinkle some raspberries on the top?
Jessica Holmes says
Hi Amy, I haven’t tried the recipe with margarine so I can’t say. But yes you
could add raspberries on top. It’s good to press them down or mix them through though so they don’t burn.
amy says
thanks for the reply. would i be able to keep the batter overnight and bake them the next day?
Jessica Holmes says
Hi Amy, it’s always best to bake cake/brownie batter straight away for best results.
carla says
can you use frozen raspberries
Jessica Holmes says
Yes!
amy says
also, would i be able to sprinkle frozen raspberries on the top? or would it only work with fresh raspberries?
Jessica Holmes says
Yes you can.
a says
hi,
i was wondering if you could substitute margarine for the butter? thanks!
Jessica Holmes says
I haven’t tried it with margarine so I can’t say sorry.
Samantha says
Hey, just wondering if you are able to freeze these once their made? I have a couple events coming up in the next couple weeks and would like to bake them all at once.
Jessica Holmes says
Hi Samantha, yes you can!
Tracey Ormsby says
Could you substitute the butter for coconut oil
Jessica Holmes says
Hi Tracey, I haven’t tried for this recipe but I think it would work. I have made coconut oil brownies before and they are lovely, although they don’t use melted chocolate in the base. If you do get a chance to try it, let me know how it goes.
Heather says
Wow, this is the best brownie recipe I have ever made! I followed it to a “t’ except omitted the chocolate chips. I used Ghiardelli 60% cacoa sweetened baking chocolate. It was SO delicious. I may add a few more raspberries next time but perhaps my first piece just didn’t have as many. I also made my own whipped cream, which was so good with the warm brownie! My only complaint is that I wish it made more brownies since these won’t last very long! Yum!
Jessica Holmes says
Aw love hearing that Heather! Thank you for your kind review!
Vineela says
Hi this is vineela from india ……let me know what ingredient can be used and in how much measurement to replace egg
Jessica Holmes says
Hi Vineela, I haven’t tested this recipe without eggs, but you might like to try my egg-free Vegan Brownie recipe.
Helen Kilden says
Hey Jess, I was just wondering if I was to put the mixture into cupcake tins, how would that affect the cooking time?
I make these the other day for my friends birthday yesterday and they didn’t last 10 minutes! They were such a hit, everyone was asking me to make them all some more.
Jessica Holmes says
Aw love hearing that Helen! You can definitely bake these as individual cupcakes, but it will speed up the baking time – probably halve it I’d say. Just keep an eye out for those crinkly tops and when they no longer wobble in the middle!
Monique says
This was SO easy and absolutely delicious, perfect with vanilla ice cream!
Jessica Holmes says
So glad you enjoyed them Monique!
Tom says
Weighed everything but forgot to put the brown sugar in the mix, had it on another counter, we shall see how they taste
Jessica Holmes says
Gah, happens to us all Tom!! I think they should still be good!
Tom says
Tasted real good. If I make these again I will not add the brown sugar just for a less sugary brownie. Great recipe.
Jessica Holmes says
Glad you enjoyed them Tom!
Nora Reca says
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?
Jessica Holmes says
Ooh I hope you love them! I use unsweetened cocoa in this recipe.
Sherrie says
Hi. I don’t have fresh raspberries. Can I use glazed cherries?
Jessica Holmes says
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!
Ava says
Hi! Can I use homemade raspberry jam instead of fresh raspberries?
Jessica Holmes says
Absolutely!
Irene says
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.
Jessica Holmes says
Amazing! So glad you enjoyed them Irene!