Delicious rich chocolate brownies filled with raspberries.
These tasty raspberry brownies are made in just one bowl which means easy to make and easy to clean up!
Why make these brownies
Raspberries and chocolate go perfectly together. The tartness of the raspberries cuts through the richness of the chocolate. These rich chocolate brownies are studded with raspberries giving you a perfect combination in every bite.
Key Ingredients
- Raspberries - you can use fresh or frozen berries. If using frozen, do not thaw first. Just add to the batter while still frozen.
- Chocolate - Unsweetened chocolate
- Butter - I use salted butter
Step by Step Directions
- Place butter and chocolate in a large microwave proof bowl. Heat in microwave for one minute. Remove and stir. Heat for one more minute and let set until chocolate is completely melted.
- Once chocolate is melted, stir well
- Add sugar and vanilla
- Allow mixture to cool slightly and then add eggs
- Stir in flour
- Add raspberries and fold in gently
- Place brownie batter in a greased pan
The toughest part of making these brownies is letting them cool. They are best if they are fully cooled, but let's be real, we can't always wait that long for chocolate!
If you can't wait, let them cool for at least 20 minutes before slicing. Less than 20 minutes and they are too soft and will just fall apart.
Variations
Add some of your favorite add-ins to a batch of brownies.
- Chocolate Chips - Add a cup of chocolate chips to the batter before baking
- Chopped Nuts - Add pecans or walnuts to the batter before baking
- Powdered Sugar - Sprinkle with powdered sugar after the brownies have cooled, just before serving
- Whipped Cream - Serve each cooled brownie with a dollop of whipped cream
Tips for Making Brownies
- Make certain you are using good quality unsweetened chocolate
- Break chocolate into small pieces - it makes it easier to melt
- You can use fresh or frozen raspberries
- If using frozen raspberries, do not thaw berries. Add frozen berries to the batter. Increase baking time by 5 minutes.
- Bake for the recommended baking time. Brownies will be gooey in the center.
- Let cool before cutting
Recipe FAQs
Yes, you can use fresh or frozen raspberries in this recipe. If using frozen raspberries, do no thaw berries first. Just add berries to batter and increase baking time by 5 minutes.
Brownies cannot be tested for doneness like a regular cake. The center of a brownie will still be very moist when it is done.
The best way to know when your brownies are done is to cook to the exact amount of time in the recipe. Pull brownies from oven and allow to cool before slicing.
More delicious desserts
- One Bowl Brownies
- Chocolate Mousse
- Raspberry Turnovers
- Rhubarb Raspberry Pie
- Cowboy Cookies
- Raspberry Donuts
- Raspberry Cheesecake Bars
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes!
Raspberry Brownies
Ingredients
- 1 cup butter
- 4 oz unsweetened chocolate (broken into chunks)
- 2 cups sugar
- 1 teaspoon vanilla
- 4 whole eggs
- 2 cups flour
- 1 ½ cups raspberries
Instructions
- Preheat oven to 350 degrees
- In a large microwave safe bowl place butter and chocolate. Microwave on high for 1-2 minutes. Stir well after each minute. You want the chocolate to be completely melted.
- Add sugar and vanilla and stir well
- Allow mixture to cool slightly and then mix in eggs
- Mix in flour
- Fold in raspberries carefully so the raspberries are well incorporated but not squashed
- Pour into a greased rectangular glass baking dish
- Bake at 350 degrees for 40 minutes
- Remove from oven and allow brownies to fully cool before slicing
Notes
- Make certain you are using good quality unsweetened chocolate
- Break chocolate into small pieces - it makes it easier to melt
- You can use fresh or frozen raspberries
- If using frozen raspberries, do not thaw berries. Add frozen berries to the batter. Increase baking time by 5 minutes.
- Bake for the recommended baking time. Brownies will be gooey in the center.
- Let cool before cutting
Randy says
Can you use unsweetened cocoa powder?
Kathy says
Hi Randy,
I'm afraid cocoa powder will not work in this recipe.
Kathy
Randy Firebaugh says
My 7×11 pan is not glass. Is it still ok to use or can I substitute an 8x8 glass pan? Will the cook time need to be adjusted?
Kathy says
Either will work just fine. You may need to add an extra 5 minutes to the bake time. Keep a close eye on it.
Enjoy 🙂
Valentina says
Love raspberry and chocolate together! Not sure I've had that combo in a brownie, and I definitely want to try it. So pretty, too. (P.S. I really like your ingredient photos with the labels!) 🙂 ~Valentina
Kathy says
Thanks! 🙂
David @ Spiced says
Raspberries and chocolate do go quite well together, and this sounds like my kind of treat! I haven't made a batch of brownies in a while now...and I think it's time to fix that problem. A handful of chopped pecans would be a great addition to these I think!
Dawn - Girl Heart Food says
I've been on a brownie kick lately and these look absolutely delicious, Kathy! Berries and chocolate are so good together, so I bet these are awesome!
Anne Chelekis says
I’d like to try this recipe because chocolate and raspberries are amazing together! What size rectangular dish do you use?
Kathy says
Hi Anne,
I usually use a 7 x 11" dish for making these brownies.
Enjoy! 🙂
Fred G says
Interesting combination.
Kathy says
It's delicious!
cakespy says
Whoa! Brownies with raspberries sounds pretty darned amazing. Oddly I don't think I have ever even considered such a thing!
Megan - The Emotional Baker says
I don't think I've ever baked with raspberries!! I have to get my hands on some fresh ones so I can try these delicious brownies 🙂