Raspberry Brownies

Raspberry Brownies are just simply delicious. The brownie is rich, fudgy, and full of deep chocolate flavor which is cut by the bright, tartness of fresh raspberries. You only need 8 main ingredients and less than 1 hour to make this decadent raspberry brownie recipe.

Jump to:

• Why This Recipe Works
• Ingredients In Raspberry Brownies
• How To Make Raspberry Brownies From Scratch
• Expert Brownie Baking Tips
• Storing Instructions
• Recipe Variations
• Frequently Asked Questions
• Did you make this recipe?
• Raspberry Brownies

If you can't tell, brownies are one of my favorite things to bake. These crinkle top brownies will always have my heart, but I'll never turn down my chocolate cherry brownies, dairy free brownies, vegan brownies, or this edible brownie batter.

While all of those brownie recipes are incredibly delicious, these new raspberry brownies are phenomenal. They're dark and rich with the bright flavor of fresh raspberry peeking through.

This recipe is super simple and takes less than an hour from start to finish. You only need a few pantry staple ingredients and can make them gluten free if you need to!

They're a great treat to make for Valentine's Day, date night, or just as a way to use up fresh raspberries. These brownies are indulgent and should be enjoyed in moderation, but that might be hard since they're so dang good!!

Looking for a healthier raspberry treat? Try these dark chocolate raspberries! Or try these white chocolate raspberry blondies for a fun twist!

Why This Recipe Works

• They're rich and fudgy
• The recipe is super simple to follow
• Rich chocolate flavor pairs well with the tart raspberries
• You only need 8 main ingredients
• You can make them gluten free if needed
• These raspberry brownies are a great treat to make for Valentine's Day
• Kids AND adults absolutely love them

Ingredients In Raspberry Brownies

*full ingredients list and measurements can be found in recipe card below*

• Butter: I always bake with salted butter, but unsalted will also work. Stick to real butter for this recipe, I have not tested it with vegan butter.
• Dark chocolate: For a rich chocolate flavor I like to use dark chocolate, but semi-sweet will also work.
• Sugar: These brownies use both white sugar and brown sugar for optimal flavor and texture.
• Eggs: You will need 2 large eggs
• Flour: All purpose flour is what I use, but these should work with a gluten free all purpose flour that contains xanthan gum.
• Cocoa powder: You'll need regular, unsweetened cocoa powder for these. Cacao powder also works, but Dutch processed and jet black cocoa will not work because of the difference in acidity
• Raspberries: These wouldn't be raspberry brownies without raspberries! I prefer fresh, frozen are too watery.
• Chocolate chips: For extra flair, I like to add a handful of chocolate chips when I'm stirring in the raspberries. This is totally up to you and you definitely don't need them.
• Flavorings: I add vanilla extract and salt to balance out some of the sweetness

How To Make Raspberry Brownies From Scratch

1. Preheat oven to 325 degrees F and line an 8x8 inch metal baking pan with parchment paper
2. In a microwave safe bowl, melt butter and chopped dark chocolate together for 30 second intervals until completely melted
3. In a large mixing bowl beat the sugar, brown sugar, and eggs on high until pale and creamy
4. Pour the melted chocolate mixture and vanilla extract into the egg mixture and stir until completely combined
5. Add the flour, cocoa powder, and salt to the wet ingredients and fold until JUST combined
6. Add raspberries and chocolate chips to the batter and use a rubber spatula to very gently fold them in
7. Pour the brownie batter into your pan and bake for 38-42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs
8. Carefully take the raspberry brownies out of the oven and allow them to cool completely before serving

Expert Brownie Baking Tips

1. Whisk the eggs and sugar well: You'll want to whisk until it forms a ribbon when your lift up the whisk. That will help create that beautiful crinkle top.
2. Don't over mix: Once the dry ingredients are added to the batter it's important to only stir until JUST combined. If overmixed, you're raspberry brownies will be tough
3. Use a metal pan: Brownies cook much more evenly in a metal pan as opposed to a glass one
4. Don't over bake: Pull them out of the oven once a toothpick inserted into the center comes out with a few moist crumbs. Raw batter means they need to bake longer and completely clean means they're over baked
5. Cool completely before cutting: It's tempting to want to eat immediately, but your brownies will cut so much cleaner if you wait until they're fully cooled.

Storing Instructions

STORING: Keep leftover raspberry brownies in an airtight container at room temperature for up to 5 days.

FREEZING: Cut the brownies once cooled and wrap individually in tight plastic wrap. Place into a plastic container or freezer safe bag and freeze for up to 2 months. Thaw before eating!

Recipe Variations

I really, really like these raspberry brownies as is. They're rich, fudgy, and just SO good. However, if you're looking for ways to customize it, here are a few ideas:

• Substitute raspberries for blueberries
• Substitute the raspberries for blackberries
• Use white chocolate chips instead
• Add dark chocolate chips
• Add raspberry buttercream once brownies are cooled

Frequently Asked Questions

Did you make this recipe?

If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.

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