Raspberry Brownies

These Raspberry Brownies are rich, fudgy, and bursting with tart raspberries in every bite. The combination of deep chocolate flavor and fruity brightness makes them a standout dessert for parties, holidays, or any time you crave something special.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 16 squares

Course: Brownies, Dessert

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

½ cup unsalted butter
6 oz dark chocolate chopped
¾ cup granulated sugar
¼ cup brown sugar packed
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 cup raspberries fresh or frozen, unthawed
Optional: ½ cup chocolate chips white chocolate, or chopped nuts

Method

Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
In a heatproof bowl, melt the butter and chocolate together until smooth. Stir in the sugars while warm.
Whisk in eggs and vanilla until the mixture becomes thick and shiny.
Sift in flour, cocoa powder, and salt, then fold gently with a spatula until just combined. Do not overmix.
Fold in half of the raspberries and any optional add-ins like chocolate chips or nuts.
Spread the batter into the prepared pan and press the remaining raspberries gently on top.
Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Cool completely in the pan before slicing into squares for clean edges.

Notes

Do not overbake — a slightly underdone center gives the brownies their fudgy texture.
Frozen raspberries work just as well — use straight from the freezer without thawing.
For a richer flavor, use high-quality dark chocolate with at least 60% cocoa.
Add nuts, white chocolate, or jam swirls for fun variations.
Store at room temperature for up to 3 days, or refrigerate for up to 5 days. Brownies can also be frozen for up to 2 months.