If you have a craving for more fruit desserts, then I have to suggest these Bakery Style Strawberry Muffins, full of fresh strawberries! Or make our Apple Cinnamon Bread, it has a sugary cinnamon topping!
One cup of fresh raspberries is all you need to add to this rich brownie batter to take your brownies from plain to amazing! Ok, that may be a stretch…are there actually plain brownies out there? I am not one to turn down a brownie just because it is ONLY chocolate without anything fancy added to it.
I guess you could say I am the opposite of a dessert snob, I will eat basically anything laced with sugar.
Anyway, the fudgy raspberry brownies I now present before you, are a little extra and are topping my list lately as one of my favorite brownie recipes. I mean I could have just stopped at adding raspberries to these delicious brownies.
But, I thought to myself, raspberry sauce poured atop the little squares of chocolate bliss would just really be the icing on the cake here. And that is how rasp
Can they be made for your beloved for Valentine’s Day? Of course. But, why hold back on only making this for special occasions when you can make them even on regular days. These red velvet brownies are great for every day, too!
Top each moist brownie with raspberry sauce, a scoop of ice cream and chocolate shavings for extra decadence.
The secret to moist raspberry brownies
You will not find a cakey brownie here, only fudgy goodness. And that is because there are no leavening agents used here. We are also going to make sure not to over whip the brownie batter (over whipping adds air, which makes cake-like brownies).
Annnnnd there will be no overcooking the brownies here. One way to keep them nice and fudgy is to slightly undercook them.
What are Raspberry Chocolate Brownies?
Raspberry brownies are a chewy, gooey chocolate dessert that takes a regular brownie and adds raspberry flavor with the addition of fresh raspberries and raspberry sauce.
PRO TIP! Make sure not to over whisk the batter. Extra whisking adds a lot of air into the batter. This will make for a cakier texture rather than a fudge texture.
Raspberry Brownie Recipe Ingredients
Here are the simple ingredients needed to make this raspberry brownie recipe, check out the recipe card at the bottom of this blog post for full ingredient amounts.
- Butter: Unsalted butter is used, we will be melting it.
- Sugar: A combination of light brown sugar and granulated sugar (white sugar) are used.
- Chopped Chocolate: I use 2 ounces of a semi sweet chocolate baking bar (that is 4 squares or half of a 4 ounce bar) that is broken up into pieces or chopped and sprinkled on top of the brownies before they get baked. Chocolate chunks or chocolate chips can also be used.
- Eggs: Three large eggs.
- Vanilla: Be sure to use vanilla extract and not imitation vanilla flavoring.
- Flour: All purpose flour.
- Cocoa Powder: Use a good quality cocoa powder, it should be unsweetened cocoa.
- Chopped Chocolate: I use 2 ounces of a semi sweet chocolate baking bar (that is 4 squares or half of a 4 ounce bar) that is broken up into pieces or chopped and sprinkled on top of the brownies before they get baked. Chocolate chunks or chocolate chips can also be used.
Raspberry Jam Topping Ingredients
- Cornstarch: This will help thicken the sauce.
- Water: Used to make the cornstarch slurry.
- Raspberries: Fresh or frozen raspberries can be used to make the sauce.
- Sugar: Makes this sauce a little sweeter.
- Lemon: Just a little fresh lemon juice is used.
- Vanilla: Gets added at the very end after the sauce is cooked.
How to Make Raspberry Brownies
Here are the basic instructions to make this easy dessert. Check out the recipe card at the bottom of this post for full instructions.
- Preheat oven to. Line a 9-inch pan with parchment paper, ensuring two sides overhang.
- In a large pot, melt the butter over medium heat. Pull off the heat and with a wooden spoon stir in white sugar and brown sugar. Then add cocoa and mix well.
- Mix in all three eggs and vanilla extract.
- Use 1-2 teaspoon of flour from the 3/4 cup of flour, sprinkle over the raspberries and coat as well as possible. This will help prevent them from sinking to the bottom of the batter. Set raspberries aside.
- This next step is crucial for chewy brownies, add in the flour, but barely mix it in. Do not over-mix it, there can still be flour streaks because the raspberries still have to be mixed in.
- Gently fold in raspberries, again being careful not to over-mix. The flour should barely be fully incorporated.
- Pour batter into the prepared pan and sprinkle on the chopped chocolate pieces or chips.
- Pour mixture into the prepared baking dish. Bake until the brownies pull away from the edges slightly or use a digital thermometer to check temperature.
- Let cool at room temperature for at least 30 minutes before cutting into brownies.
How to Make Raspberry Sauce
- In a small bowl, mix together the cornstarch and water.
- In a small saucepan over medium heat, combine white sugar, cornstarch mixture, raspberries, and lemon juice. Smash and mix the mixture with a wooden spoon.
- Bring up to a boil and keep boiling for 3 minutes. Make sure to stir periodically so that it doesn’t burn.
- Remove from heat and stir in vanilla extract.
- If you want to remove the seeds from the sauce, press the mixture through a fine mesh strainer with the back of a spoon. Let the sauce cool completely in the fridge or at room temperature before using.
- Add to brownies as desired.
Tips for Success
- Don’t over bake. To make the best raspberry brownies, my #1 tip is to not over bake the brownies. You almost need to underbake them to get that gooey texture that you want your brownies to be, unless you like dry brownies. Baked goods are safe to eat when they reach 165° F and they firm up around 200°F. So use a digital thermometer and you can make them as chewy or as firm as you like them.
- Weigh flour. So that you don’t add too much flour, it is best to use a kitchen scale to weigh out the flour.
- Let sauce cool. Before using the sauce, you will want to cool the sauce at room temperature or in the fridge. If you keep the seeds in the sauce, the cooled sauce will be pretty thick. If you strain the sauce is will stay pretty thin and will be great for drizzling. Store up to 1 week in the refrigerator.
Recipe Variations
- Different chocolate chips or chunks. Make them dark chocolate raspberry brownies by adding in dark chocolate chips or chunks. The bitter dark chocolate would taste amazing with the raspberries. Or add white chocolate chips, bittersweet chocolate chips, or milk chocolate chips. A combo of chocolate chips would be great too!
- Different extracts. Instead of vanilla extract, you can switch it out for almond extract, raspberry extract or orange extract for a different flavor.
Frequently Asked Questions
Can frozen raspberries be used in the brownies? Frozen raspberries will probably add a lot of moisture into the brownie batter, so I do not recommend using them. They can be used in the sauce though.
What makes brownies fudgy vs cakey? There are a few things that keeps brownies fudgy.
Do I use a glass dish to metal pan to make brownies? I like to cook brownies in a metal pan. If you make it in a glass pan, you may need to add a little more time.
How to Store & Reheat Raspberry Brownies
How to store leftover raspberry brownies? Let the brownies cool and put them in an airtight container. They should last about 5-7 days in the refrigerator.
How do you reheat brownies? Put leftover brownies in the microwave for 10 seconds at a time until heated through. Raspberry sauce can be heated in the microwave or on the stove.
Try these other favorite dessert recipes!
- Cherry Cheesecake Dump Cake
- Strawberry Gooey Butter Cookies
- Watergate Cake
- Cream Cheese Melts
- Nutella Truffles
- Fluffernutter Cookies
If you’ve tried this fudgy raspberry brownies recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Raspberry Brownie
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1 cup raspberries, fresh
- 2 ounces semi sweet chocolate bar, cut into pieces or chocolate chips
Raspberry Sauce
- 1 tablespoon water
- 2 teaspoons cornstarch
- 3 cups raspberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice, fresh
- 1/2 teaspoon vanilla extract
Instructions
Brownies
- In a large pot, melt the butter over medium heat. Pull it off the heat and with a wooden spoon stir in white sugar and brown sugar. Then add cocoa and mix well.
- Add in one egg at a time, mixing after each addition. Add in vanilla extract.
- Use 1-2 teaspoons of flour from the 3/4 cup of flour, sprinkle over the raspberries and coat as well as possible. This will help prevent them from sinking to the bottom of the batter. Set raspberries aside.
- This next step is crucial for chewy brownies, add in the flour, but barely mix it in. Do not over-mix it, there can still be flour streaks because the raspberries still have to be mixed in.
- Gently fold in raspberries, being careful because the berries are very delicate and you do not want to over-mix the batter. The flour should barely be fully incorporated.
- Pour mixture into the prepared baking dish and sprinkle the chocolate chunks over the top. Bake for 38-48 minutes, until the brownies pull away from the edges slightly or use a digital thermometer to check temp. Baked goods are safe to eat when they reach 165° F and they firm up around 200°F. So use a digital thermometer and you can make them as chewy or as firm as you like them.
- Let cool completely to room temperature for at least 30 minutes before cutting brownies.
Raspberry Sauce
- In a small bowl, mix together the cornstarch and water.
- In a small saucepan over medium heat, combine white sugar, cornstarch mixture, raspberries, and lemon juice. Smash and mix the mixture with a wooden spoon.
- Bring up to a boil and keep boiling for 3 minutes. Make sure to stir periodically so that it doesn't burn.
- Remove from heat and stir in vanilla extract.
- If you want to remove the seeds from the sauce, press the mixture through a fine mesh strainer with the back of a spoon. Let the sauce cool completely before using. Let it come to room temperature for 20 minutes then put in the fridge for 20-30 minutes.
- Serve brownies with raspberry sauce.
Recipe Notes
-
- Don’t over bake. To make the best raspberry brownies, my #1 tip is to not over bake the brownies. You almost need to underbake them to get that gooey texture that you want your brownies to be, unless you like dry brownies. Baked goods are safe to eat when they reach 165° F and they firm up around 200°F. So use a digital thermometer and you can make them as chewy or as firm as you like them.
-
- Weigh flour. So that you don’t add too much flour, it is best to use a kitchen scale to weigh out the flour.
-
- Let sauce cool. Before using the sauce, you will want to cool the sauce at room temperature or in the fridge. If you keep the seeds in the sauce, the cooled sauce will be pretty thick. If you strain the sauce is will stay pretty thin and will be great for drizzling. Store up to 1 week in the refrigerator.
- Brownies will last up to 1 week in the fridge in an airtight container.
Nutrition Information
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