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
- 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.
- 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
Shannon Phillips says
Made this last July for a cookout we went to. The first “from scratch” I baked and they were amazing 💚💚 Love Them
Shannon Phillips says
Previous rating and comment submitted but I forgot to click the 5 stars it truly deserves.
Jessica Holmes says
Wow! Love that Shannon!
Judith Gonzalez says
Excited to try the recipe! Considering the fresh raspberries, do you know how long they last sitting out?
Jessica Holmes says
Hi Judith, these brownies keep well at room temperature up to a day and then I’d keep the leftovers in the fridge. You can always microwave them to warm them when serving.
Lowri says
Quick question, do you use a granulated or a soft brown sugar in this recipe? Thanks!
Jessica Holmes says
Hi Lowri, regular soft brown sugar is fine!
Theresa D. says
OMG, death by chocolate brownie! It turned out more like fudge than brownies. I would’ve preferred more of a cakier traditional brownie. Let me tell you, they tasted good but a couple of my guests could only eat a teaspoon size piece because of how rich it was. I topped with chocolate covered raspberries for added raspberry flare.
Jessica Holmes says
Hi Theresa, thanks for your feedback! If you’d prefer a cakey brownie, you can always try baking them for a few extra minutes or adding a touch more flour. But you might like my Cocoa Brownies – they’re much more cakey! Thanks for trying one of my recipes.
Laura P says
Outstanding!! We all loved this brownie recipe!! I was too lazy to chop chocolate so I used semisweet chocolate chips instead. I added some fresh raspberries on top in a heart shape for my sons birthday and also sprinkled a bit of powered sugar just to be pretty! Sooooo delicious!! Thank you!!!
Jessica Holmes says
That sounds amazing Laura! So glad you enjoyed it!!
Krystine says
Quite possibly my new fave brownie recipe! Only made them yesterday, and already can’t wait to make again
Jessica Holmes says
Aww love that!!
DIANA C WILLIAMS says
These are the most amazing brownies I have ever made. I received numerous positive remarks. I just bought fresh raspberries and I will be making them again tomorrow. My stomach can’t wait.
Jessica Holmes says
Yes! Love hearing that Diana!
W Hee says
Best brownies ever! I made them with frozen blackberries tossed in a teaspoon of flour and baked for 40mins. My children has said best brownies ever!
Jessica Holmes says
Yay! So glad to hear that! Blackberries sound amazing!
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.