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
Sam says
Why are chocolate chips listed twice in the recipe?
Jessica Holmes says
Hi Sam, there’s only one listing of chocolate chips. The first mention of chocolate is to melt with the butter and should be a block of chocolate. The chocolate chips listed at the end are for mixing into the brownie batter. Hope that helps!
Janet says
I’ve made these several times. They’re easy and delicious! I make them gluten free by using a cup for cup gluten free flour. No one knows the difference.
Jessica Holmes says
Fabulous! So glad to hear that Janet!
Lisa says
Second time making these. Delicious! We ate them while riding out hurricane Idalia!
Jessica Holmes says
Wow! So glad you enjoyed them – and I hope you all remained safe and sound!
Christy Miller says
Needed something yummy with chocolate and raspberries- found this gem of a recipe. Will keep for repeats! Love the just mix by hand, no need for the mess and cleanup of a blender!
Jessica Holmes says
So glad you enjoyed them Christy!
Georgie says
I just made these brownies and were so easy to make! It was really simple, and there were hardly no dishes to clean! I had to bake these with my younger sister, and we both loved making them! Defo making them again!
Jessica Holmes says
Yay! So happy to hear that Georgie!
Judith says
I have 2 questions. What adjustments should I make for high altitude.
? Could I add toasted macadamias? Thanks.
Jessica Holmes says
Hi Judith, I’m sorry but I have no experience with high altitude baking so I can’t say. But yes, you can absolutely add macadamias – yum!
Tasha says
Hi Jessica, should I want to half the recipe, how do I go about the egg situation? How do I get 1.5 eggs or do I just use 1 medium egg? Thanks!
Jessica Holmes says
Hi, I recommend using my Small Batch Brownie recipe. It’ll make a smaller brownie and you can simple add raspberries.
Jill says
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.
Jessica Holmes says
What a lovely comment! Thank you so much Jill, I’m so glad you love them!
JimmyB says
This looks and sounds delicious! I see that you have garnered rave reviews. I realize my idea would defeat the purpose of the hard work you have put into this recipe but do you think a person could do this with a boxed brownie mix? I have one and don’t want it to get old.
I was also thinking of pouring it over the raspberries somewhat like a cobbler. I was pleased to see your advice that it is OK to freeze the berries. If I don’t make it tomorrow I am afraid they may start to mold. Thank you for your time.
Jessica Holmes says
Hi Jimmy, the easiest thing to do would just be to stir the raspberries into your brownie box mix and then bake. Either use fresh berries or use frozen ones (don’t thaw them before baking). Hope that helps!
Allie says
Looking forward to making these. Do you think they would freeze well?
We have an event the following weekend and I would love to make some ahead of time.
Jessica Holmes says
Yes they do Allie!! Hope you enjoy them!
Heather says
Just made this yesterday for the first time in at least a year and it was SO great it made me wonder why I haven’t been making them regularly! I even made fresh whipped cream to go on top. Thank you again for such a perfect, fudgie brownie recipe with nice tartness from the raspberries to cut through the richness of the chocolate…just perfection! <B
Jessica Holmes says
Yes! Love that Heather. You’ve reminded me that I need to make them again soon too!
JimmyB says
Hi Jessica: I wanted to take a moment to thank you for your encouragement in fixing my raspberry brownies. I used a box of Ghiradelli chocolate chip brownies. Followed their recipe and stirred in one 6 oz. package of raspberries. Since you encouraged people to feel free to use frozen raspberries I froze my other carton for another day. I used the old original CorningWare Blue Cornflower 10″ skillet with a sheet of parchment paper in the bottom. I cooked them for 40 – 41 minutes and the jiggling had stopped. They came out perfectly. Even my picky eater liked them! Thank you so much for helping me get up the nerve to try this.
Jessica Holmes says
They sound amazing! I’m so glad you enjoyed them Jimmy! Next up, you might have to try a from-scratch version 😉
Brittany says
Super delicious. However I baked for 35m and they were a bit under. Going to add 5m next time to get a less gooey bake
Jessica Holmes says
So glad you enjoyed them Brittany. Thanks for the feedback re: cooking time.
Madelyn says
These were delicious and fudgie. I used raspberries from our garden. My whole family loved them. So good!
Jessica Holmes says
That sounds amazing Madelyn! So glad you enjoyed them.
Aara says
Hi, how could I adjust the sugar so that these are less sweet?
Jessica Holmes says
Hi, I don’t recommend reducing the sugar by more than 20%, as sugar not only adds sweetness but moisture, flavour and helps to create a crinkle crust. You could also use a darker/bitter chocolate to reduce the overall sweetness.
Molly says
Hi could I use 2 8×4 pans? I do not have an 8×8. And if yes, how would I adjust the time?
Jessica Holmes says
Hi Molly, yes you could. They’ll cook faster, so I’d check them around the 20-25 minute mark. Hope you enjoy them!
Bella says
A straightforward recipe that is fuss-free and so forgiving. Used unsalted French butter + 1/4 teaspoon salt, 60% dark chocolate, Dutched cocoa, frozen berries and currants, and half the amounts of recommended caster and brown sugar specifications. Also added instant coffee granules to amp the chocolate flavour. Baked for 30 minutes (fan-forced). The brownies were moist and had just the right amount of sweetness, richness and had good tang from the zesty fruits. Many thanks from sunny Singapore, Jess!
Jessica Holmes says
Sounds incredible Bella! Thank you for the lovely feedback!