Raspberry Brownies

By Maria Lichty

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Quick Summary

Raspberry Brownies- rich, fudgy brownies dotted with tart, juicy raspberries! You only need one bowl to make these decadent brownies! They are the perfect dessert for the summer months, Valentine’s Day, or any day! Serve plain or with a scoop of ice cream!

raspberry brownies cut into squares with fresh raspberries.

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Brownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time.

Whenever I am feeling fruity, I mix things up and make Raspberry Brownies. The raspberries make the brownies extra special. They are sweet, tart, and add a burst of color and flavor to the brownies. Plus, raspberry and chocolate are a match made in heaven!

My raspberry brownie recipe is also made in one bowl, making them an easy dessert for whenever you are craving something sweet!

The brownies are perfect for the summer months, when berries are in season, but you can use frozen raspberries too, making them a great year-round dessert. They are also perfect for Valentine’s Day!

The brownies are rich, fudgy, and oh so decadent! Serve with ice cream or enjoy with a glass of milk! You can’t go wrong with these gooey, chocolaty, fruity brownies!

ingredients in bowls to make raspberry brownies.

Ingredients

  • Butter– use unsalted butter that has been melted and slightly cooled.
  • Sugar– granulated sugar and brown sugar.
  • Eggs– use large eggs.
  • Vanilla extract– always use pure vanilla extract.
  • Flour– to measure the flour, fluff, spoon, and level! Never pack flour when measuring.
  • Cocoa powder– I prefer Dutch processed cocoa powder for this brownie recipe because it gives the brownie a deep, dark chocolate flavor. Unsweetened cocoa powder will also work.
  • Espresso powder– I like to add a little espresso powder to enhance the chocolate flavor. You can leave it out and the brownies will still be delicious.
  • Kosher salt
  • Chocolate– chop up your favorite chocolate bar, Guittard is my favorite brand. Chocolate chips will also work.
  • Raspberries– fresh or frozen. If you are using frozen raspberries do not thaw them, stir them in frozen!

**There is no baking powder or baking soda in this brownie recipe because the brownies are fudgy and not cakey!**

sugar and melted butter in mixing bowl to make raspberry brownies.

How to Make Raspberry Brownies

Scroll down for the full list of ingredients and instructions!

  • Preheat oven to 350°F. Spray a 9×13″ metal baking pan with nonstick cooking spray. Make sure you sue a metal pan that is light in color and not a glass pan. A glass pan takes longer to heat up than a metal pan. The brownies will take longer to bake and the additional time can result in hard, overly-baked edges and an under baked center.
  • Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
  • In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved.
eggs being whisked with sugars in mixing bowl to make raspberry brownies.
  • Add the eggs and vanilla extract. Whisk until smooth and combined.
dry ingredients being sifted into mixing bowl to make raspberry brownies.
  • Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl.
brownie batter in mixing bowl with spatula.
  • Stir with a spatula until combined, being careful to not over mix.
raspberry brownie batter in mixing bowl with spatula.
  • Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
raspberry brownie batter in pan with parchment paper.
  • Spread the batter evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
baked raspberry brownies in pan with parchment paper.
  • Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool.
  • Remove from oven and let cool before cutting into squares.
  • The brownies are great served plain or with a scoop of your favorite ice cream!
raspberry brownies.

How to Store

  • Store cooled brownies in an airtight container at room temperature for up to 2 days.
  • To freeze the brownies, wrap the brownies in plastic wrap and store in a freezer bag or freezer container for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours.
three raspberry brownies stacked on parchment paper.

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Raspberry Brownies

Rich, fudgy brownies dotted with tart, juicy raspberries! You only need one bowl to make these decadent brownies! They are the perfect dessert for the summer months, Valentine's Day, or any day! Serve plain or with a scoop of ice cream!
4.25 from 24 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13" metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
  • In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
  • Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined. Don't over mix.
  • Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
  • Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
  • Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares.

Notes

If you are using frozen raspberries do not thaw before using.

Nutrition

Calories: 229kcal, Carbohydrates: 29g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 173mg, Potassium: 149mg, Fiber: 3g, Sugar: 21g, Vitamin A: 283IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 2mg
Keywords brownies, raspberry

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.25 from 24 votes (24 ratings without comment)

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  1. When you say that you use a chocolate bar and your favorite is Guittard, are you meaning a semisweet baking bar?

    1. Yes, they make bars you can chop up! Or use your favorite chocolate bar. I also like Trader Joe’s pound plus bars!

  2. This sounds wonderful! I am a fan of bittersweet chocolate. Do you think this recipe would work as well if I sub bittersweet? If yes, would you use all the same kind of chocolate, or both bittersweet and semi sweet so that I would also include some of the the semi sweet you are recommending? Thanks for your best advice on this! Can’t wait to try it.