Raspberry Chocolate Brownies

These Raspberry Chocolate Brownies are pure heaven for chocolate lovers. Intensely flavored cocoa and sour raspberries create a luxurious, buttery, and delicious spin on the classic brownie. 

When it comes to homemade cakes and puddings, few are as hyped in their creation, or as delicious in their consumption, as the perfect brownie.

Take that idea of moist, gooey, chocolate loveliness, and add the tang of a raspberry. You’ll have one of the best recipes yet!

Our raspberry brownies will not only be a delight to eat, but the texture is so rich and wonderful, you will want to bake them again, and again.

A great brownie’s texture is almost as important as its flavor, and the texture of this brownie will have you saving the last slice for yourself.

A thick crackly top leads to a fudgy and slightly dense sponge, interrupted by little pockets of bursting raspberry.

Every bite is a revelation of chocolate and fruit in this raspberry brownie recipe. 

Despite the addition of raspberries into a traditional brownie, this recipe couldn’t be simpler, crafted entirely from pantry staples such as cocoa powder, flour, butter, eggs, and of course, fresh raspberries.

Whether you’re a brand-new novice or a professional veteran, you’ll find our directions easy to follow, resulting in dessert nirvana.

Raspberry chocolate brownies are the perfect baked goods to make in large batches for any occasion.

They look great, taste great, and can be adjusted for a variety of special diets.

How to Pair

Pairing chocolate with fruit has always been one of my favorite variations of dessert.

In the same way chocolate covered strawberries are iconic for Valentine’s Day, these brownies can bring a sweet, sultry aspect to your couple’s dinner.

Pour yourself a glass of red wine like Merlot or Zinfandel to compliment the rich chocolate and juicy raspberries. 

Try it with other fruits. Oranges, blueberries, or strawberries all bring a new edge to your already decadent fudgy brownies or add extra chocolate chips. 

You can never have too much chocolate in chocolate raspberry brownies. 

They’re an instant crowd-pleaser whether served warm with whipped cream or cold with milk. 

It’s all about sharing the joy. These brownies don’t just make a treat for yourself, they also make a great way to make other people’s lives happier too.

These raspberry chocolate brownies are not your average brownies.

The flavors and textures work together to release the next bit of goodness with each subsequent mouthful.

It truly is one of the best desserts out there, whatever your favorite cuisine.

Assemble your ingredients, turn on your oven, and let’s get baking!

Chocolate Raspberry Brownie Ingredients

Brownies:

• 1 cup unsalted butter: Some say the trick is to use hot butter, but room temperature works as well. Brown butter will add a nuttier, richer taste.
• 2 cups granulated sugar: No dessert is complete without sugar. Make sure your brownies are delightfully sweet.
• 3/4 cup cocoa powder: This will add that decadent, chocolate flavor you’re looking for. 
• 1 cup all-purpose flour: Flour gives your brownies a bread-like texture. Without it, you would just have a grainy, chocolatey, liquid.
• 1/2 teaspoon salt: Salt will bring out the flavor in any dish. It might seem weird in desserts, but trust us it adds the perfect contrast.
• 4 large eggs: Eggs work to bind together the dry ingredients, but don’t add too many or your batter will become cakey.
• 2 teaspoons vanilla extract: Whisk in vanilla as another sweetener extract for the perfect flavor. 
• 1/2 cup semi-sweet chocolate chips: Add any type you want. Dark chocolate or bittersweet chocolate both work great. 

Filling:

• 2 cups fresh raspberries: Fresh is best, but frozen raspberries are ok as well.
• 1/2 cup granulated sugar: Sugar will make your raspberry filling sweet enough to be considered raspberry jam.
• 2 tablespoons cornstarch: Create the perfect thick, gooey, consistency.
• 1/4 cup water: This thins the recipe out a little bit so it’s not too chunky or thick.
• Juice of 1 lemon: Adds a sour, tart flavor to your filling.

Garnish:

• Fresh raspberries: While you can use frozen berries for your filling, you’ll want fresh raspberries as a garnish.
• Chopped chocolate or chocolate shavings: Sprinkle your chocolate on top for an added crunch.

How to Make Chocolate Raspberry Brownies

Prepare the Raspberry Filling:

1. Place the raspberries, sugar, cornstarch, water, and lemon juice in a saucepan and heat over medium heat until thickened and raspberries have broken down.
2. This should take about 10 to 15 minutes.
3. Remove from the heat and let cool slightly.

Make the Brownie:

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line the pan with parchment paper.
2. In a large metal pan over medium heat, melt the butter.
3. Remove from heat, transfer to a mixing bowl, and stir the sugar and cocoa into the melted butter.
4. Beat in the eggs one at a time, then stir in the vanilla. Add the flour and salt slowly while mixing. Fold in the chocolate chips with a spatula.
5. Pour half of the brownie batter into the prepared pan. Spread the raspberry filling into an even layer over the batter.
6. Pour the remaining batter over the top and then use a knife to swirl the layers together lightly.
7. Bake the brownies for about 25-30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. This is how you’ll know your brownies are dense and finished.

Serve:

1. Let the brownies cool in the tin. When cool, cut into squares.
2. Place a few fresh raspberries and some chopped chocolate (or chocolate shavings) on each square.
3. Place in an airtight container if storing in the fridge overnight.

Notes and Substitutions

 This is the sort of dish you’ll want to make again and again. 

For those with less of a sweet tooth, replace standard cocoa powder with unsweetened cocoa powder, or add a drop of espresso to make it taste like coffee. 

If melted chocolate chips are your thing, we suggest stirring some into the batter, but pouring some over the top of your finished pan might be a good route to go too.

Depending on your oven, the brownies might take longer to bake.

A few minutes on the middle rack in intervals should help you find the perfect temp.

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