Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, melted; 1 1/2 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love whipping up these chocolate raspberry brownies whenever I need a quick dessert that impresses. The combination of rich chocolate and tart raspberries creates an irresistible treat that’s perfect for any occasion. My friends always ask for the recipe after tasting these brownies, and I’m always thrilled to share! Plus, they’re surprisingly easy to make, which means I can enjoy them without spending all day in the kitchen.

Created by

Sienna Brooks

Last updated on 2026-01-13T19:16:23.982Z

When I first experimented with chocolate and raspberry, I didn't realize how perfectly they complement each other. The fresh acidity of the raspberries cuts through the richness of the chocolate, creating a delightful balance. Each bite feels like a celebration, especially when you sink your teeth into the fudgy texture of the brownie.

One crucial tip I learned is to fold the raspberries gently into the batter to avoid crushing them completely. This way, you get bursts of fruity flavor in every bite, which keeps the brownies moist and delicious. Trust me, this little detail makes a world of difference!

        Why You Will Love These Brownies
        Decadent chocolate flavor balanced with fresh raspberries
Fudgy texture that offers a satisfying bite
Easy to make, perfect for both casual gatherings and special occasions

      

Mastering the Chocolate-Raspberry Balance

The interplay between chocolate and raspberries in these brownies is essential for achieving that perfect balance of flavors. The rich, fudgy chocolate base serves as a canvas for the tartness of the raspberries, creating a harmonious dessert. When choosing your chocolate, opt for a high-quality cocoa powder to enhance the brownie’s deeply chocolatey notes. I recommend a Dutch-process cocoa for a smoother, richer flavor that complements the raspberries beautifully without overpowering them.

Raspberries can be delicate, so it’s important to add them gently. If you find your raspberries bruising as you fold them in, consider tossing them lightly in a tablespoon of flour before adding; this can help keep them intact during mixing. This technique not only protects their shape but can also prevent the brownies from turning too pink from the raspberry juice, preserving that lovely contrast when you cut into them.

Baking Tips for Perfect Brownies

Baking brownies might seem straightforward, but a few tips can elevate them from good to fantastic. Always use a light-colored metal pan for even baking — dark pans can lead to overbrowning the edges while leaving the center undercooked. When you pour the batter into the pan, spread it evenly with a spatula for consistent rise and texture throughout. Keep an eye on the baking time; the brownies are done when the edges pull away slightly from the pan and a toothpick inserted in the center comes out with moist crumbs but no wet batter.

After baking, let the brownies cool in the pan for at least 10 minutes. This rest period is crucial as it allows them to firm up a bit and makes cutting them into neat squares easier. For the cleanest cuts, I recommend using a sharp knife and cleaning it between cuts, especially if you want to showcase those beautiful raspberry pieces in each square.

Ingredients

1 cup unsalted butter, melted
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until smooth. Stir in the vanilla extract and then add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.

Add Raspberries

Gently fold in the fresh raspberries, being careful not to break them apart.

Bake

Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before cutting them into squares. Serve warm or at room temperature.

Pro Tips

Serve these brownies with a scoop of vanilla ice cream for an extra special treat!

Storage and Make-Ahead Options

These chocolate raspberry brownies can be made a day ahead, making them a great choice for entertaining or meal prep. Once cooled, store them in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. Allow them to come to room temperature before serving to experience the full depth of flavors, as the chocolate will soften slightly and the raspberries will taste fresher.

If you need to store them for longer, consider freezing them. Cut the brownies into squares and freeze them in a single layer on a parchment-lined baking sheet. Once frozen, wrap each square individually in plastic wrap and place them in a sealed bag. They can be kept in the freezer for up to three months. To enjoy, simply thaw them overnight in the refrigerator, and they will taste freshly baked!

Serving Ideas and Variations

These brownies are delicious straight from the pan, but offering a few serving options can elevate your dessert experience. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the tartness of the raspberries, creating a delightful contrast. For added freshness, consider serving them with additional fresh raspberries or a raspberry coulis drizzled on top, which can be quickly made by simmering raspberries with a touch of sugar until thickened.

For those looking to adapt the recipe, consider replacing the fresh raspberries with other fruits such as chopped cherries or diced strawberries for a new twist. Additionally, if you have a dairy allergy, substitute the unsalted butter with a plant-based butter alternative. Just keep in mind that the final texture may vary slightly, but the fudgy appeal of these brownies will still shine through!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well too! Just don't thaw them before adding to the batter.

→ How should I store leftover brownies?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I substitute cocoa powder for chocolate?

Absolutely! Use about 4 ounces of melted chocolate in place of the cocoa powder and adjust the butter accordingly.

→ How can I enhance the chocolate flavor?

Add a teaspoon of instant espresso powder to the batter for an intensified chocolate taste.