Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 brownies
Ingredients: 1 cup unsweetened cocoa powder; 1 cup sugar; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love the combination of rich chocolate and tart raspberries, and these Chocolate Raspberry Brownies bring that flavor pairing to life in the most decadent way. Every bite offers a perfect balance of sweetness and tang, and the brownies remain incredibly fudgy even days after baking. I've spent years perfecting this recipe to ensure that the chocolate shines while the raspberries enhance it without overpowering. Whether for a special occasion or just a weekend treat, these brownies never fail to impress.

Created by

Abigail Foster

Last updated on 2026-01-13T22:52:13.694Z

When I first made these brownies, I wanted to create something indulgent yet comforting, and I found that fresh raspberries would add the perfect acidity to the rich chocolate. I remember standing in my kitchen, mixing melted chocolate with butter, and the aroma that filled the air was simply irresistible. As the brownies baked, the chocolate aroma combined with the sweet and tangy raspberries to create an anticipation that was almost unbearable!

What I found particularly exciting about this recipe is how easy it is to throw together despite its gourmet flavors. One crucial tip is to add the raspberries just before pouring the batter into the pan; this ensures they remain juicy and lush throughout the baking process. I can't wait for you to try them!

        Why You Will Love These Brownies
        Rich chocolate flavor paired with tart raspberries
Fudgy texture that melts in your mouth
Perfect for any occasion or as a sweet indulgence

      

Mastering the Fudgy Texture

Achieving that coveted fudgy texture in brownies is all about balancing the ingredients. The combination of cocoa powder and melted butter creates a rich base, while eggs contribute to the moistness. When mixing, be careful not to overwork the batter. Overmixing can incorporate too much air, resulting in a cake-like texture instead of the desired fudgy result. Aim for a uniform mixture with some visible cocoa lumps—it should be fairly thick and glossy.

Another important tip is choosing the right cocoa powder. Dutch-processed cocoa can yield a deeper chocolate flavor and a smoother texture compared to natural unsweetened cocoa. If you only have natural cocoa, don’t fret; just know the flavor will differ slightly, but still delicious. Make sure to sift it with the flour to avoid any clumps that could disrupt the brownie’s silky consistency.

Perfecting the Raspberry Infusion

Raspberries add both flavor and moisture to the brownies, but their natural juices can also affect the batter. To alleviate this, gently toss the raspberries in a bit of flour before folding them into the batter; this helps to absorb excess moisture and distribute them evenly without breaking them apart. If you can’t find fresh raspberries, you can substitute with frozen ones, but be sure to add them straight from the freezer to prevent them from bleeding too much juice into the batter.

The key timing for incorporating the raspberries is right before you pour the batter into the pan. This ensures their flavor remains vibrant and prevents them from sinking to the bottom during baking. The tartness of the raspberries beautifully contrasts the sweetness of the brownie, enhancing the overall flavor profile, and once baked, they create delightful bursts of tartness in every bite.

Storage and Serving Suggestions

These Chocolate Raspberry Brownies can be stored in an airtight container at room temperature for up to five days. If you want them to last longer, consider freezing them! Wrap each brownie square tightly in plastic wrap and then place them in a freezer-safe bag. They can stay fresh for up to three months. To enjoy, simply thaw at room temperature or microwave them for about 10-15 seconds for a freshly baked taste.

When serving, consider pairing these brownies with a scoop of vanilla ice cream or a drizzle of chocolate ganache for an extra touch of indulgence. If you’d like a nutty flavor, try folding in chopped walnuts or pecans along with the raspberries. This adds an exciting textural contrast and complements the chocolate beautifully. Additionally, sprinkling a bit of sea salt on top before baking enhances both the chocolate and raspberry flavors perfectly.

Ingredients

Gather these ingredients to create the most delightful Chocolate Raspberry Brownies:

Brownie Ingredients

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

Make sure to handle the raspberries gently to avoid bruising them.

Instructions

Follow these steps to make your delicious brownies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

Mix Dry Ingredients

In a large bowl, combine the cocoa powder, sugar, flour, and salt. Stir well to ensure there are no lumps.

Combine Wet Ingredients

In another bowl, whisk together the melted butter, eggs, and vanilla until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

Incorporate Raspberries

Gently fold the fresh raspberries into the brownie batter, ensuring they are evenly distributed.

Bake

Spread the batter evenly in the prepared baking pan and bake for about 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before lifting them out to cool completely on a wire rack. Cut into squares and enjoy!

These brownies can be enjoyed warm or at room temperature, making them versatile for any occasion.

Pro Tips

For an extra touch, sprinkle some coarse sea salt on top before baking for a sweet and salty contrast.

Troubleshooting Common Issues

If your brownies came out too dry, it could result from overbaking. Keep a close eye during the last few minutes; they should come out with a few moist crumbs clinging to the toothpick, indicating they are perfectly fudgy. If this happens frequently, check your oven's calibration as well; even a difference of 10°F can impact baking time significantly.

Conversely, if the brownies are too gooey in the center, they may need a little extra time in the oven. Remember that every oven is different, so using the toothpick test is essential. If you pull it out with wet batter clinging to it, pop them back in for a few extra minutes but check frequently.

Scaling Up the Recipe

If you want to make a larger batch of brownies for a gathering, scaling this recipe is straightforward. Simply double the ingredients and use a 9x13 inch pan for even baking. You might find that the baking time increases slightly, so keep the toothpick test in mind and check for doneness at around 30-35 minutes.

Another option when scaling is to create mini brownies. Use a mini muffin tin lined with paper cups for bite-sized treats. Baking time for these will be reduced significantly—start checking them at around 15 minutes, and adjust as needed. This is a great way to offer guests a variety of flavors and textures while keeping portion sizes in check.

Variations on the Classic Recipe

While the chocolate and raspberry combination is a classic for a reason, don’t hesitate to experiment with other flavors. Try swapping out the raspberries for chopped cherries or even slices of ripe strawberries. This will give you a fresh twist on the traditional brownie while also maintaining that delightful tartness.

For a mocha flavor, consider adding a tablespoon of instant coffee granules to the dry ingredients. It pairs beautifully with the chocolate and enhances the overall richness. If you're feeling adventurous, a pinch of cayenne pepper can give your brownies an unexpected kick, complementing the sweetness and enhancing the chocolate flavor profile.

Questions About Recipes

→ Can I use frozen raspberries instead?

Yes, you can, but make sure to thaw and drain them to prevent excess moisture in the batter.

→ How should I store the brownies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans make a great addition to these brownies.

→ What can I do if I don't have cocoa powder?

You can use unsweetened baking chocolate as a substitute; just melt it and replace it in equal measure.