These Chocolate Raspberry Brownies pair fudgy, chocolate brownies with tart raspberries and a swirl of sweet raspberry jam. This raspberry brownie recipe has two types of chocolate for extra richness you won't be able to resist!
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I absolutely love chocolate raspberry desserts, and these thick brownies are so simple and delicious! They are perfect for Valentine's Day or whenever your chocolate craving strikes.
I'm also a sucker for fudgy brownies and chocolate covered fruits! This recipe is the best of both worlds. The brownies taste like chocolate covered raspberries in bar form with the best texture! They're a favorite along with my sourdough discard brownies!
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Why You'll Love This Recipe
- Raspberries and chocolate are a delicious flavor combination! This is also true in my raspberry white chocolate blondie recipe.
- These fruit brownies are super easy to make in less than 1 hour.
- No special equipment required - just a bowl, a metal pan, and an oven!
- These raspberry chocolate brownies have double chocolate and double raspberry.
Ingredients
- Chocolate chips and cocoa powder add lots of chocolate flavor to these brownies with raspberries. Use high quality, bittersweet or semi-sweet chocolate chips or chunks for best results.
- Fresh raspberries and raspberry jam give these brownies fruit flavor in every bite. Frozen raspberries can also be used, but do not thaw them ahead of time. My favorite jam to use is Bonne Maman's raspberry preserves.
- Light brown sugar is used instead of granulated sugar which lends a richer flavor and helps the brownies stay fudgy.
- Eggs are key to a crackly brownie top and chewy center.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Substitute different berries such as diced strawberries, blueberries, or blackberries in place of the raspberries.
- If you don't have light brown sugar, feel free to substitute an equal amount of granulated sugar or a combination of white and dark brown sugar.
- Add mix-ins like white chocolate chips or toasted, chopped nuts for extra flavor and texture.
- Swirl Nutella on top of the batter in addition to, or in place of, the raspberry jam.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Chocolate Raspberry Brownies
Step 1: Heat butter and chocolate chips until fully melted and combined. This can be done in a microwave-safe bowl or in a pot over the stove.
Step 2: In a separate bowl, mix the eggs and brown sugar until light and airy. I like to use my hand mixer on medium-high speed for a few minutes to save time and energy, but whisking by hand will also work!
Step 3: Stir the chocolate mixture into the egg mixture. Make sure it has cooled slightly so it doesn't cook the eggs.
Step 4: In a medium bowl, whisk the flour, cocoa powder, and salt together.
Step 5: Fold the dry ingredients into the wet mixture, then fold in the raspberries. Be careful not to overmix!
Step 6: Spread the brownie batter into a parchment-lined 8x8 pan. If using, swirl the raspberry jam on top, then sprinkle a few extra raspberries over the batter. Bake at 350°F until the edges have set but the center is slightly jiggly.
Expert Baking Tips
- Melt the butter and chocolate chips in a microwave safe bowl and microwave for 30 second increments, mixing in between each, until fully melted.
- Make sure the whisk the eggs with the brown sugar until they have about doubled in size. This is what creates the crackly top on your brownies.
- Gently mix the raspberries into the brownie batter to avoid breaking the berries into many pieces.
Recipe FAQs
Make sure not to overbake your brownies. Take them out of the oven when the tops of the brownies look dry and shiny and a toothpick comes out with a few moist crumbs attached.
Yes. Use the raspberries straight from the freezer and do not thaw before mixing them into the batter. Thawed berries release a lot of moisture which would alter the texture of the brownies.
Yes, these can be made in a 9-inch square metal pan. They won't be as thick and may take slightly less time to bake, so be sure to keep an eye on them!
First, make sure the brownies have cooled completely. Run a chef's knife under hot water, dry it off, and then cut and slide the knife through the brownies. Clean the knife with hot water and repeat for every slice.
Storage
Room Temperature
Store in an airtight container on the counter for up to 5 days.
Refrigerator
For cold, fudgy brownies, store in the refrigerator for up 7 days.
Freezing Instructions
These chocolate raspberry brownies freeze very well. Place cooled brownies in a freezer bag and freeze for up to 1 month. Allow to defrost on the counter before eating.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Thick Fudgy Chocolate Raspberry Brownies
Equipment
- 8x8 inch metal pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Electric mixer recommended
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (175 g) chocolate chips or chunks high quality
- 3 large (3) eggs room temperature
- 1 cup (200 g) light brown sugar packed
- ⅔ cup (83.33 g) all-purpose flour weighed in grams or spooned and leveled
- 2 tablespoons (12 g) cocoa powder
- ½ teaspoon salt
- 1 cup raspberries fresh or frozen (do not thaw if frozen)
- 2 tablespoons raspberry jam optional
Instructions
- Preheat oven to 350°F and line an 8-inch square metal pan with parchment paper.
- In a medium microwave-safe bowl or a pot over the stove, melt the butter and chocolate until smooth. Let it cool slightly so that it doesn't cook the eggs in the next step.
- In a large bowl, mix the eggs and brown sugar on medium speed until light and airy (this should take a few minutes). Mix in the melted chocolate mixture well.
- Whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ones just until a few flour streaks remain. Then, fold in the raspberries just until combined.
- Evenly spread the raspberry brownie batter into the prepared pan. Swirl raspberry jam on top and sprinkle with extra raspberries (optional).
- Bake on the middle rack until the edges are done but the center is still very slightly jiggly (about 20-30 minutes). A toothpick inserted into the middle should come out with some wet crumbs.
- Cool in the pan completely, then remove and cut into even squares. Enjoy!
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LB says
Cooked this in a glass pan and had to add like 20 minutes to the baking time!
Easy to make; I find it too sweet for my tastes. I might try it again with the sugar cut in half.
Kayla Burton says
Thanks for making my recipe and sharing this with me! The extra time could be due to the glass pan - since glass is an insulator, it takes more time to heat up. I recommend using a metal pan 🙂
Martha Resar says
If I double the recipie what size pan would I use?
Kayla Burton says
I haven't tried this yet myself but I think a 9x13 inch pan would be best 🙂 let us know if you try it!