Rich, fudgy and indulgent, these Raspberry Brownies with dark chocolate chunks and fresh raspberries are a must try for Valentine’s Day or any occasion that calls for a decadent treat!
Raspberries and dark chocolate are a match made in heaven, and when you add them to brownies, you end up with pools of melted dark chocolate and jammy raspberries baked into the fudgiest brownies.
These chocolate raspberry brownies are amazing on their own or slightly warmed with a scoop of ice cream like this s’mores ice cream.
For more decadent and fudgy brownie options, try these oat flour brownies or these tahini brownies with chocolate tahini frosting!
Why you’ll love this recipe
- These brownies are a triple chocolate threat with melted dark chocolate, chocolate chunks and cocoa.
- The fresh raspberries really complement the dark chocolate and add little pockets of jammy goodness throughout the brownies.
- They’re not difficult to make and you don’t need an electric mixer to make the batter. You just need two bowls, a whisk and a spatula.
Details on a few ingredients
Chocolate – The base of the raspberry brownie batter starts with melted chocolate and butter. For an ultra rich flavour, I used extra dark chocolate (70% cacao) but you can also use dark or semi-sweet chocolate. You can also use chocolate chips in a pinch.
Sugar – The recipe calls for granulated sugar. This is unusual for me as I normally bake with cane sugar and coconut sugar. While you can certainly use all cane sugar, or a combination of cane sugar and coconut sugar, I love the shiny crust that granulated sugar adds to the tops of these brownies.
Flour – One cup of flour adds structure to these brownies. While I normally use whole wheat flour, this recipe calls for all-purpose white flour.
Cocoa – These brownies contain Dutch-processed cocoa, which has a darker colour than natural cocoa and adds more intense chocolate flavour to brownies. I haven’t tested these brownies with natural cocoa.
Raspberries – You’ll need 1 cup of fresh raspberries for this recipe. Try to find raspberries that are uniform in colour and firm to touch. If they’re soft and mushy, they’re probably not fresh and will break apart when folded into the thick brownie batter.
How to make chocolate and raspberry brownies
Sift together the flour, cocoa, baking powder and salt and set aside. (Sifting is recommended as cocoa can be lumpy).
In a large microwave safe bowl, melt together the chocolate and butter. I prefer to do this in the microwave but you can also use a double boiler on the stovetop.
Whisk in the sugar and let cool slightly. Then, whisk in the eggs (one at a time) and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the raspberries and chopped chocolate.
Spread out in a 9-inch square pan lined with overhanging parchment paper and top with more raspberries and chopped chocolate (optional).
Bake at 350F for 33-37 minutes, or until a toothpick inserted into the brownies comes out with just a little bit of batter on it.
Storage and freezing
These brownies can be stored at room temperature in a covered container for 1-2 days.
To make them last longer, you can store them in the fridge for 3-5 days.
To freeze, just let them cool completely, cut into squares and arrange in a single layer in an airtight container. If you need to store the brownies in layers, just place parchment or wax paper in between the layers. They should last in the freezer for up to 1 month. When ready to enjoy, defrost them at room temperature.
Frequently asked questions
I don’t recommend using frozen raspberries as they may add too much moisture to the brownies.
The baking time for these brownies is 33-37 minutes. Since oven temperatures can vary slightly, I recommend checking for doneness using the toothpick test. When you insert a toothpick into the centre of the brownies it should come out with just a little bit of batter on it. Be careful not to over bake as the brownies will get dry and chewy.
Yes, for a thicker brownie, you can use an 8-inch square pan. Just increase the baking time by about 5 minutes.
To make these brownies dairy-free, substitute the chopped chocolate with dairy-free chocolate and use dairy-free butter. (Using dairy-free chocolate will make the brownie batter a little thinner so it may take longer to bake). You can also try these almond butter brownies which are naturally dairy-free!
Key recipe tips
- Melting chocolate. I melt the chocolate and butter together in the microwave. As chocolate can scorch easily, I do this in 30-second intervals, stirring in between each interval, until the chocolate and butter are melted together and smooth. You can also use a double boiler if you don’t want to use the microwave.
- Measurements in grams. For this recipe, I included weighted measurements, which ensures greater accuracy with the ingredients. If you’re using cup measurements, be sure to use the spoon and level method for the flour and cocoa. Scooping them out of the bag or container will pack them into your measuring cup and result in too much flour and/or cocoa for the recipe.
- Parchment paper. I normally grease the brownie pan and then line it with parchment paper on the bottom and up the sides. Once cooled, you can use the sides of the parchment paper to easily lift the brownies out of the pan.
- Let melted chocolate mixture cool. It’s important that you let the melted chocolate and butter cool for 5 minutes once the sugar is added and before adding the eggs.
- Room temperature eggs. To ensure the eggs incorporate well into the melted chocolate mixture, bring them to room temperature first.
- Gently fold in the raspberries. It doesn’t matter if some of the raspberries break apart, but you don’t want all of them to get mushy in the batter.
- Let cool before cutting. Letting the brownies cool for a bit will give them time to set up and make them easier to cut into squares.
If you make this recipe, I’d love to hear what you think in the comments below!
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Raspberry Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
Description
Rich, fudgy and indulgent, these Raspberry Brownies are made with cocoa, melted chocolate, dark chocolate chunks and fresh raspberries!
Ingredients
- 1 cup (140g) all purpose white flour
- 1/3 cup (35g) Dutch-processed cocoa, sifted if lumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces (170g) dark chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 1 1/2 cups (315g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (130g) fresh raspberries
- 2.5 ounces (70g) chopped dark chocolate or chocolate chips
Instructions
- Preheat oven to 350F. Grease and line a 9-inch square baking pan with overhanging parchment paper.
- In a medium-sized bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
- In a large microwave safe bowl, add 6 ounces of chocolate and the butter. Microwave on 30 second intervals, stirring in between each interval, until the chocolate and butter are melted together and smooth.
- Whisk in the sugar and let cool slightly (about 5 minutes).
- Whisk in the eggs (one at a time) and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix. The batter will be very thick.
- Gently fold in most of the raspberries and the 2.5 ounces of chopped chocolate or chocolate chips (reserving some for the top).
- Use an offset spatula to spread the batter out in the prepared pan. Top with remaining raspberries and chopped chocolate.
- Bake for 33-37 minutes, or until a toothpick inserted into the brownies comes out with just a little bit of batter on it.
- Let cool on a wire rack before lifting out of the pan and cutting into squares.
Notes
- You can use a double boiler on the stovetop to melt the chocolate and butter together if you don’t want to use the microwave.
- For this recipe, weighted measurements are included to ensure greater accuracy with the ingredients. If you’re using cup measurements, be sure to use the spoon and level method for the flour and cocoa. Scooping them out of the bag or container will pack them into your measuring cup and result in too much flour and/or cocoa for the recipe.
- Letting the chocolate mixture cool for 5 minutes before adding room temperature eggs will ensure the eggs whisk into the batter easily.
- Gently fold in the raspberries. It doesn’t matter if some of the raspberries break apart, but you don’t want all of them to get mushy in the batter.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
These look amazing! I am a huge dark chocolate fan, and I love the idea of the raspberries in the brownies. Great idea for a Valentines Day recipe, thanks.
Thank you Terry! I hope you get a chance to make them!