I can never resist these thick, gooey chocolate chip brownies, especially with juicy raspberries cutting through all that rich fudgy chocolate. One bite and you’ll see why this fruity chocolate combo is impossible to scroll past.

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I’m completely obsessed with these Raspberry Brownies because they hit that thick, gooey, fudgy spot I always want from a brownie, then crash straight into juicy berry chaos. I love the way dark chocolate gets all intense and rich, while fresh raspberries cut through with that sharp, jammy bite.

But the texture is the real reason I keep coming back. Dense middle, crackly top, soft pockets of fruit.

Ridiculous. And honestly, I don’t want a polite brownie.

I want one that smears on my fingers, tastes wildly chocolatey, and makes me hover near the pan for another slice.

Ingredients

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Butter makes these brownies rich, glossy, and honestly a little dangerous.
Chopped chocolate brings the deep, fudgy bite you’re actually here for.
Granulated sugar gives sweetness and those shiny, crackly tops everyone loves.
Brown sugar adds chewiness and a cozy, caramel-like vibe.
Eggs hold everything together and keep the middle soft, not cakey.
Vanilla rounds out the chocolate so it doesn’t taste flat.
Flour gives structure, but not too much, because fudgy matters.
Cocoa powder doubles down on that dark chocolate mood.
Salt keeps the sweetness in check.
Basically, it makes chocolate louder.
Chocolate chips add melty pockets, which you’ll never complain about.
Plus raspberries bring tart, juicy bites that cut through the richness.

Ingredient Quantities

Unsalted butter, 1 cup (225 g)

Semisweet or dark chocolate, chopped, 8 oz (225 g)

Granulated sugar, 1 1/4 cups (250 g)

Light brown sugar, packed, 1/4 cup (50 g)

Large eggs, 3

Pure vanilla extract, 2 teaspoons

All purpose flour, 3/4 cup (95 g)

Unsweetened cocoa powder, 1/3 cup (35 g)

Salt, 1/2 teaspoon

Semisweet chocolate chips, 1 cup (170 g)

Fresh raspberries, 1 to 1 1/2 cups (150 to 200 g)

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment, leaving an overhang for easy removal and lightly grease the parchment.

2. Melt 1 cup (225 g) unsalted butter and 8 oz (225 g) chopped semisweet or dark chocolate together in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.

3. In a large bowl whisk together 1 1/4 cups (250 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar with the slightly cooled chocolate mixture until combined.

4. Add 3 large eggs, one at a time, whisking until glossy. Stir in 2 teaspoons pure vanilla extract.

5. Sift or whisk together 3/4 cup (95 g) all purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, and 1/2 teaspoon salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain. Do not overmix.

6. Fold in 1 cup (170 g) semisweet chocolate chips until evenly distributed.

7. Gently fold in 1 to 1 1/2 cups (150 to 200 g) fresh raspberries, reserving a handful for the top if desired. Avoid crushing the berries.

8. Pour the batter into the prepared pan, smooth the top, and scatter the reserved raspberries and a few extra chocolate chips over the surface.

9. Bake 28 to 35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Baking time will vary for fudgy versus more set brownies.

10. Cool completely in the pan on a wire rack, then lift out using the parchment overhang, slice into squares, and serve. Store airtight at room temperature up to 3 days or refrigerate for longer storage.

Equipment Needed

1. 8×8 inch (20×20 cm) square baking pan
2. Parchment paper and cooking spray or softened butter for greasing
3. Heatproof bowl or microwave-safe bowl for melting chocolate and butter
4. Small saucepan for simmering water if using a double boiler method
5. Large mixing bowl
6. Whisk and rubber or silicone spatula
7. Measuring cups and spoons and a kitchen scale if using grams
8. Wire cooling rack and a toothpick or cake tester for doneness

FAQ

What pan size and baking time should I use? Use an 8 x 8 inch (20 x 20 cm) square pan, lined with parchment. Bake at 350°F (175°C) for 28 to 35 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

Can I use frozen raspberries? Yes. Do not thaw them first to avoid excess juice. Toss frozen raspberries gently with a teaspoon of flour and fold them in briefly so they do not sink or make the batter too wet.

How do I prevent the raspberries from making the brownies soggy? Lightly dust the berries with a little flour before folding them in, and avoid overmixing the batter. Pressing some berries on top just before baking helps the fruit stay visible without creating a wet center.

How can I make the brownies more fudgy or more cakey? For fudgier brownies, bake a few minutes less and use all semisweet or dark chocolate with the listed butter and eggs. For a cakier texture, add one tablespoon more flour and bake until a toothpick comes out cleaner.

Can I substitute the semisweet chocolate chips or chopped chocolate? Yes. Use equal weight of your preferred chocolate. Dark chocolate will give a richer, less sweet result. White chocolate will change the flavor profile and sweetness, so reduce granulated sugar by about 2 tablespoons if using white chocolate.

How should I store and freeze these brownies? Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Raspberry Brownies! Recipe Substitutions and Variations

Unsalted butter: substitute with neutral oil such as canola or melted coconut oil, by weight 1:1 (225 g butter = 225 g oil); if using salted butter reduce the added salt slightly.
All purpose flour: substitute with a cup-for-cup gluten-free all purpose flour blend that contains xanthan gum for similar texture.
Large eggs: replace each egg with 1/4 cup unsweetened applesauce or with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes); for 3 eggs use 3/4 cup applesauce or three flax eggs.
Fresh raspberries: use frozen raspberries in the same amount (150 to 200 g); expect more juice so fold in gently or toss with a tablespoon of flour to reduce sinking.

Pro Tips

1. Chill the batter briefly for 10 to 15 minutes before baking if it seems very soft. This helps the raspberries stay intact and prevents them from sinking, giving prettier, evenly distributed fruit in each bite.

2. Warm the eggs slightly to room temperature before adding them to the chocolate. They emulsify better and give shinier, smoother brownies with a silkier crumb.

3. Use a mix of chopping sizes for the semisweet chocolate: some finely chopped to melt into the batter for richness, and some larger chunks or extra chips for pockets of gooey chocolate as you bite into the brownies.

4. Handle the raspberries gently and fold them in at the very end with a light hand. If any berries are slightly mushy, remove them to avoid streaks of pink in the batter.

5. Test for doneness by focusing on the center, not the edges. Pull a toothpick from near the middle; you want a few moist crumbs clinging to it, not wet batter. Slightly underbaked yields fudgier results, while a bit longer gives a more cake like texture.

Raspberry Brownies! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

543

kcal

Equipment: 1. 8×8 inch (20×20 cm) square baking pan
2. Parchment paper and cooking spray or softened butter for greasing
3. Heatproof bowl or microwave-safe bowl for melting chocolate and butter
4. Small saucepan for simmering water if using a double boiler method
5. Large mixing bowl
6. Whisk and rubber or silicone spatula
7. Measuring cups and spoons and a kitchen scale if using grams
8. Wire cooling rack and a toothpick or cake tester for doneness

Ingredients

Unsalted butter, 1 cup (225 g)
Semisweet or dark chocolate, chopped, 8 oz (225 g)
Granulated sugar, 1 1/4 cups (250 g)
Light brown sugar, packed, 1/4 cup (50 g)
Large eggs, 3
Pure vanilla extract, 2 teaspoons
All purpose flour, 3/4 cup (95 g)
Unsweetened cocoa powder, 1/3 cup (35 g)
Salt, 1/2 teaspoon
Semisweet chocolate chips, 1 cup (170 g)
Fresh raspberries, 1 to 1 1/2 cups (150 to 200 g)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment, leaving an overhang for easy removal and lightly grease the parchment.
Melt 1 cup (225 g) unsalted butter and 8 oz (225 g) chopped semisweet or dark chocolate together in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
In a large bowl whisk together 1 1/4 cups (250 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar with the slightly cooled chocolate mixture until combined.
Add 3 large eggs, one at a time, whisking until glossy. Stir in 2 teaspoons pure vanilla extract.
Sift or whisk together 3/4 cup (95 g) all purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, and 1/2 teaspoon salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain. Do not overmix.
Fold in 1 cup (170 g) semisweet chocolate chips until evenly distributed.
Gently fold in 1 to 1 1/2 cups (150 to 200 g) fresh raspberries, reserving a handful for the top if desired. Avoid crushing the berries.
Pour the batter into the prepared pan, smooth the top, and scatter the reserved raspberries and a few extra chocolate chips over the surface.
Bake 28 to 35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Baking time will vary for fudgy versus more set brownies.
Cool completely in the pan on a wire rack, then lift out using the parchment overhang, slice into squares, and serve. Store airtight at room temperature up to 3 days or refrigerate for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.