Raspberry Brownies

1 raspberry brownie resting on an angle on top of another one.

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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.


Units Scale
  • 1/2 cup butter
  • 3/4 cup chopped dark chocolate (about 130 grams)
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 cup fresh raspberries
  • 1/3 cup chocolate chips


  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. If you pinch it between your fingers you shouldn't be able to feel any sugar granules
  4. Pour the melted chocolate mixture and vanilla extract into the sugar/egg mixture and stir until completely combined
  5. Add the flour, cocoa powder, and salt to the wet ingredients and gently fold until JUST combined
  6. Add raspberries and chocolate chips to the brownie batter and use a rubber spatula to gently fold them in
  7. Pour the brownie batter into your prepared 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 cutting into squares and serving


  • 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.
  • 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
  • Use a metal pan: Brownies cook much more evenly in a metal pan as opposed to a glass one
  • 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
  • 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: Store leftovers in an airtight container at room temperature for up to 5 days.

Keywords: raspberry brownie recipe, brownies with raspberries, raspberry brownie