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by: jessica holmes

posted: 6/06/24updated: 9/09/20

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These fudgy Raspberry Chocolate Brownies are divine. Made with real dark chocolate, studded with chocolate chips and packed with juicy raspberries, they make for a truly decadent dessert. 

Is it just me or do those Raspberry Chocolate Brownies make you weak at the knees? There’s just something magical about the combination of chocolate and raspberries, and when they’re transformed into a fudgy brownie – look out! ❤️

Jump to:

• Why you will love this recipe
• Recipe testing
• Ingredients
• How to make Raspberry Chocolate Brownies
• Jess’s recipe tips
• Frequently asked questions
• More brownie recipes
• Raspberry Chocolate Brownies

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This is my tried and true recipe for a beautifully shiny top brownie that’s filled with fresh raspberries and chocolate chips.

You can expect a brownie bursting with chocolate flavour, combined with tartness from the raspberries, and chew from the chocolate chips. These Raspberry Chocolate Brownies make for a decadent dessert or sweet treat.

Best of it, they’re simple to make – and fast! They’re ideal if you need a dessert to impress but you’re short on time. I also love how portable brownies are – they’re the perfect choice when you need to ‘bring a plate’.

why you will love this recipe

• Fudgy texture: If you love a truly fudgy brownie with a flakey, crinkly top, this one is for you.
• Quick and easy: This easy recipe is perfect for beginner bakers. I promise they’re better than a box mix!
• No electric mixer: My Chocolate Raspberry Brownie recipe doesn’t require an electric mixer – just a bowl and a hand whisk for best results.
• Make-ahead dessert: These brownies are even better the day after they are made! Make them days in advance or even freeze them for easy entertaining.

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recipe testing

There is nothing like a good brownie. And this one is GOOD. Chewy, fudgy and oh-so-chocolately with a juicy, pop of tartness from the fresh raspberries.

Just like my Snickers Chocolate Brownies and my Big Batch Brownies, these brownies are made using a base of butter and dark chocolate. In fact, they have three different types of chocolate in them: dark chocolate as the base, cocoa powder for richness and chocolate chips for extra chew.

Since I conducted my Brownie Experiment to find out what makes the perfect shiny top brownie, I’ve slightly altered the method. Taking just 30 seconds to whisk the eggs and sugar by hand, helps to create that crinkly top we all know and love.

But what makes these Raspberry Chocolate Brownies extra special is a handful of chocolate chips and a punnet of fresh raspberries. I love to enjoy them cold straight from the fridge or warm with a scoop of vanilla ice cream or whipped cream 👌🏻

I’ve shared a few brownies with you over the years, from my favourite Nutella Swirl Brownies to my faithful One Bowl Cocoa Brownies.

But I have to be honest with you, these fudgy Raspberry Brownies have shot to the top of my list. I love serving them at dinner parties, picnics or when I need a portable dessert on-the-go. They’re lovely for Valentine’s Day too!

They’re deliciously rich, with that all-important fudgy centre and crinkly brownie top. Trust me, you’ll make these brownies again and again. 💜

ingredients

You don’t need any special ingredients to make these Raspberry Brownies – only pantry staples. Here are the key ingredients you’ll need, including any substitutions you can make.

• Dark chocolate: For the base of the brownie, I like to use a good quality block of dark chocolate between 50-70% cocoa.
• Caster sugar AND brown sugar: I prefer to use both types of sugar for the perfect balance of sweetness and chew. However, you can use all caster sugar or granulated sugar in this recipe if you prefer.
• Cocoa powder: I use Dutch processed cocoa powder for this recipe to ensure a rich chocolate flavour. You can use natural cocoa powder too. Just be sure to use unsweetened cocoa powder – don’t use sweetened cocoa or drinking chocolate.
• Raspberries: You can use fresh or frozen raspberries in this recipe. I prefer fresh if they’re in season! If you choose to use frozen, don’t thaw them before adding them to the chocolate brownie batter.
• Chocolate chips: Chocolate chips not only add sweetness, but they also help develop that shiny brownie top. You can use milk, dark or even white chocolate chips. However, they are optional and you can leave them out.

See recipe card below for a full list of ingredients and measurements.

how to make raspberry chocolate brownies

You’ll love how easy these Raspberry Chocolate Brownies are to make. You don’t need a stand or hand mixer to make a batch. I recommend just using a large mixing bowl and a hand whisk.

Here’s quick overview of how to make them. The full method and instructions are included in the recipe card below.

Step 1: In a large bowl, add caster sugar, brown sugar, vanilla and eggs.

Step 2: Whisk sugar and eggs by hand for 30 seconds until smooth and glossy.

Step 3: In a heatproof bowl, add butter and dark chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth.

Step 4: Add melted chocolate mixture to egg mixture and whisk again just to combine.

Step 5: Add flour, cocoa powder and salt. Whisk until a smooth brownie batter forms.

Step 6: Fold in chocolate chips and fresh raspberries.

Step 7: Transfer brownie batter to prepared pan. Add a few extra raspberries on top.

Step 8: Bake brownie for approximately 30-35 minutes. Leave in pan to cool completely.

jess’s recipe tips

I have made these brownies countless times – four times this week alone! Here are my expert tips for making perfect Chocolate Raspberry Brownies every time:

1. Get out your baking scale: Brownies rely on the careful ratio of chocolate and butter to flour and cocoa. A little too much flour and your brownies will be cakey and dry. Too little flour and they’ll be wet and gooey. A scale will take ALL the guesswork out of it for you and give you perfect brownies every single time.
2. Don’t over-bake your brownies: The longer you bake your brownies, the more cakey they will become. To ensure you keep that fudgy middle, bake these only until a skewer inserted into the centre comes out almost clean – a few moist crumbs is ok. If you are having trouble getting your brownies, cakes or cookies cooked in the specified time, try getting hold of an oven thermometer to double check your oven is calibrated correctly.
3. Let brownies cool in the pan: Brownies are very fragile when they first come out of the oven. Letting them cool in the pan will ensure they are firm enough to remove and slice without falling apart. If you’re worried about the edges overcooking as they cool – pop your pan inside a larger pan filled with ice water. This will help the hot pan cool down quickly. Or pop them in the fridge to cool.