Chocolate and raspberries are so good together! Especially in these decadent raspberry brownies made with both cocoa and semi-sweet chocolate.
This post first appeared October 11, 2017 and was last updated May 9, 2021.
OK, first of all, chocolate. But wait — DOUBLE chocolate. How can you say no? Especially when married with bright bursts of juicy raspberries? Rich and gooey with crisp edges, these raspberry brownies are a super simple spin on a tried-and-true classic.
We mixed our dry ingredients in a separate bowl to ensure even distribution, however, you can make the recipe in one bowl if it’s easier for you. Also, we used frozen raspberries for this recipe but fresh raspberries will work too. And don’t be afraid to leave the brownie batter a bit jiggly in the middle of the pan at the end of baking! The brownies will continue to set as they cool, so a little jiggle equals maximum ooey gooey chocolatey fudginess.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Preheat the oven to 350ºF (180ºC). Lightly grease an 8 or 9-inch (20 or 23-cm) square baking dish with butter. Line the dish with parchment paper and set aside.
Place the flour, cocoa, and salt in a bowl and whisk well to combine.
Add the chocolate and butter to a second bowl. Heat together gently, either on half-power in the microwave or using a double-boiler, until the two are melted and can be whisked smooth.
Add the brown and white sugars to the melted chocolate and whisk well to combine. The mixture will look grainy at this point.
Crack one egg into the bowl, whisk vigorously until well mixed. Repeat with the second egg.
Dump the flour mixture into the bowl of chocolate.
With a rubber spatula or wooden spoon, gently fold everything together. A few streaks of flour showing in the batter is ok.
Set aside some of the raspberries (about ¼ cup or a small handful) to be scattered on top of the brownies. Add the rest of the berries to the bowl, and again, fold everything together gently using a rubber spatula or wooden spoon.
Spoon the brownie batter into the prepared square pan. Using an offset spatula, butter knife, or back of a soup spoon smooth the batter evenly into the pan.
Scatter the remaining raspberries across the top of the batter.
Place the pan in the oven and bake the raspberry brownies for 33 to 35 minutes, or until the middle still looks slightly underdone. Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes before using the parchment paper to lift the brownies from the pan. The brownies can be sliced and served while still warm but not hot.
Store cooled brownies in an airtight container on the counter for up to three days or in the fridge for up to one week. The brownies can also be frozen in a large zip-top bag for up to one month.
Tips & Notes
Leave some parchment paper hanging over the sides of the greased pan to use as handles to lift the brownies out once baked.
The fastest way to melt the chocolate and butter is in the microwave. Place the two in a heatproof bowl, and microwave on half power in 30 second bursts until both are melted and can be whisked smooth.
Use a hand or stand mixer if you prefer.
Use fresh or frozen raspberries.
Baked raspberry brownies will continue to set as they cool. For super fudgy brownies, leave the middle of the brownies slightly underdone.
If you like a less gooey, more dry brownie, bake the brownies for up to 10 minutes more after the middle has set.
Store cooled brownies in an airtight container on the counter for up to three days or in the fridge for up to one week. The brownies can also be stored in a large zip-top bag in the freezer for up to one month.
Substitutions
You can use whole wheat or light spelt flour in place of all-purpose for a whole grain option.
We haven’t tried it, but we think buckwheat flour would make a fine gluten-free substitution.
Use any chocolate you like but keep in mind semi-sweet or dark chocolate has more flavour in a finished brownie. As much as we love milk chocolate it can be a bit subtle for brownies.
More Chocolate Raspberry Recipes
Chocolate Raspberry Icebox Cake
Chocolate Chunk Raspberry Almond Cake
Raspberry White Chocolate Loaf Cake
Recipe
Double Chocolate Raspberry Brownies
Description
Equipment
- 8 or 9-inch (20 or 23-cm) square baking dish
- Parchment paper
- Measuring cups and spoons or a digital kitchen scale
- Rubber spatula or wooden spoon
- 2 Mixing bowl
- Double boiler optional
- Whisk
- offset spatula or butter knife
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- ⅓ cup butter, plus extra for greasing the pan
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup fresh or frozen raspberries, divided
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease an 8 or 9-inch (20 or 23-cm) square baking dish with butter. Line the dish with parchment paper and set aside.
- Place the flour, cocoa, and salt in a bowl and whisk well to combine.
- Add the chocolate and butter to a second bowl. Heat together gently, either on half-power in the microwave or using a double-boiler, until the two are melted and can be whisked smooth.
- Add the brown and white sugars to the melted chocolate and whisk well to combine. The mixture will look grainy at this point.
- Crack one egg into the bowl, whisk vigorously until well mixed, then repeat with the second egg.
- Dump the flour mixture into the bowl of chocolate. With a rubber spatula or wooden spoon, gently fold everything together. A few streaks of flour showing in the batter is okay.
- Set aside some of the raspberries (about ¼ cup or small handful) to be scattered on top of the brownies. Add the rest of the berries to the bowl, and again, fold everything together gently using a rubber spatula or wooden spoon.
- Spoon the brownie batter into the prepared square pan. Using an offset spatula, butter knife, or back of a soup spoon smooth the batter evenly into the pan. Scatter the remaining raspberries across the top of the batter.
- Place the pan in the oven and bake the raspberry brownies for 35 to 37 minutes, or until the middle still looks slightly underdone.
- Remove the pan from the oven and cool it on a wire rack for at least 20 minutes before using the parchment paper to lift the brownies from the pan. The brownies can be sliced and served while still warm but not hot.
- Store cooled brownies in an airtight container on the counter for up to three days or in the fridge for up to one week. The brownies can also be frozen in a large reusable zip-top bag for up to one month.
Shelley says
Welcome back to all you wonderful ladies! Can’t wait to see what you’ve been cooking (baking) up!
Kris Osborne says
Thanks so much for following along, Shelley! It means the world.
Amanda Laird says
Everyone in this house is a baked good monster, so I always like to have something sweet but healthy-ish on hand for quick snacks. I like making mini muffins for my girl and we almost always have a stash of Breakfast Cookies (from this site!) in our freezer.
Kris Osborne says
Yay! Going back to the classics. I love it. Well, these aren’t healthy. But they have some better-for-you ingredients than your classic brownie. Hopefully they’ll make their way to your kitchen. :)
Courtney Klumper says
welcome back, so excited to see what y’all are baking up!! :) these brownies look so decadent, I can’t wait to make them. I am ALL about a fudgy brownie, no time for those cakey impostors, hehe.
I don’t keep coconut sugar around, should I sub with more white sugar or brown?
cheers!
ps your time abroad with your family sounds wonderful kris!
Kris Osborne says
Courtney, Thanks for the love! I’m totally with you on the cakey brownies. Yuck! Honestly, I’d be tempted to try them with brown sugar (though I haven’t before so I can’t say for sure how they’ll turn out). Coconut sugar lends a caramel-like flavour, so I’d think brown would do the same. But it just depends how much you want to “risk” it. If you’re risk averse :), I have made them with organic white sugar and they’re still really good. (I say organic not to be snobbish, but because it’s less refined and I think that makes a difference.)
Also, the time away was unbelievable. We’re dreaming about doing it again if we have a second.