Fresh Raspberries and Chocolate Brownies are a winning combination with these Raspberry Brownies!
Raspberry season is here! You thought there were just four seasons….but I’ll bet you weren’t counting raspberry season. It falls smack dab in the middle of summer and it’s full of delicious, juicy ripe raspberries!
I have several raspberry bushes and right now I have to pick them every other day. They are so loaded and the berries ripen quickly. We freeze a lot of raspberries to use all year long. But I also make full use of fresh raspberries.
These raspberry brownies are a new favorite! They are fudgy and the raspberries add just the right amount of extra gooeyness.
When baking these brownies you will be tempted to bake longer than the 35 minutes I suggest. You cannot test a brownie by doing a traditional cake test. You will end up over baking them.
The toughest part of making these brownies….letting them cool for at least 20 minutes before diving into the pan. Less than 20 minutes and they are too soft and will just fall apart.
I hope everyone has a great weekend! I am going to spend my getting caught up on laundry. The new washer is here and in full use. I’m loving it! It’s so quiet…I have to keep checking to make certain it’s working! Clean clothes here I come!
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
Don’t forget to PIN for later!
If you make these brownies, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop.
Rich chocolate brownies with fresh raspberries!
- 1 cup butter
- 4 oz unsweetened chocolate broken into chunks
- 2 cups sugar
- 1 teaspoon vanilla
- 4 whole eggs
- 1 1/4 cups flour
- 1 1/2 cups fresh raspberries
- In a large microwave safe bowl place butter and chocolate. Microwave on high for 1-3 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. (2 quart size, 8x11 inches)
- Bake at 350 degrees for 35 minutes.
- Remove from oven and allow to cool for at least 20 minutes before cutting and serving.
Do not cook for longer than 35 minutes. The brownies will still be gooey in the center but will set up as they cool. If you cook longer, they will become hard on the edges and dry.