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Raspberry brownies cut into squares and arranged on white parchment paper.
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Raspberry Brownies

Rich, fudgy and indulgent, these Raspberry Brownies are made with cocoa, melted chocolate, dark chocolate chunks and fresh raspberries!
Course Dessert
Cuisine American, Canadian
Keyword brownies, chocolate, raspberry
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 brownies
Calories 266kcal
Author Leanne

Ingredients

  • 1 cup all purpose white flour
  • 1/3 cup Dutch-processed cocoa sifted if lumpy
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 6 ounces dark chocolate chopped
  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 2.5 ounces chopped dark chocolate or chocolate chips
US Customary - Metric

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

  1. 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.
  2. 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.
  3. Letting the chocolate mixture cool for 5 minutes before adding room temperature eggs will ensure the eggs whisk into the batter easily.
  4. 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.

Nutrition

Calories: 266kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 105mg | Potassium: 171mg | Fiber: 3g | Sugar: 23g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg