I adore these Raspberry Brownies because they’re thick, ultra-fudgy chocolate treats with fresh raspberries baked right into the batter—each bite offers that perfect tart contrast to the sweetness. I find them irresistible.

Why You’ll Love This Recipe

I love how the tart raspberries cut through the rich chocolate, creating a balanced flavor that’s both indulgent and refreshing. The fudgy texture is so satisfying, and the shiny, crinkly top adds a beautiful finish. Plus, I’ve discovered the longer they chill, the more deliciously dense they become.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dark chocolate
Unsalted butter
Caster sugar
Eggs
Plain flour
Cocoa powder
Fresh raspberries

Directions

Preheat the oven to 180 °C (350 °F) and line an 8×8‑inch (or similar) baking pan with parchment paper.
Melt the butter and dark chocolate together until smooth, then set aside to cool slightly.
In a large bowl, whisk together sugar and eggs until glossy.
Stir in the cooled chocolate mixture.
Sift in flour, cocoa powder, and a pinch of salt; mix until just combined.
Gently fold in fresh raspberries, saving a few to press on top.
Pour the batter into the prepared pan, smooth the surface, and press extra raspberries on top.
Bake for 35–40 minutes, until the edges are set and a toothpick yields moist crumbs.
Let cool completely (ideally chill in the fridge overnight)—this solidifies the fudgy texture—then slice into squares.

Servings and timing

Prep time: ~20 minutes
Cook time: ~40 minutes
Total time: ~1 hour
Servings: 16 squares

Variations

Fold in white or dark chocolate chips for extra pockets of melty goodness.
Swap raspberries with fresh strawberries, cherries, or blackberries.
Add a tablespoon of espresso powder for deeper chocolate flavor.
Stir in chopped nuts (like pecans or almonds) for a crunchy twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To bring them back to that just-out-of-oven warmth, I microwave individual squares for 10–15 seconds. Brownies also freeze beautifully—wrap them well and freeze for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

How do I know when the brownies are done?

I look for set edges with a slight crackle on top. When I insert a toothpick in the center, it should come out with a few moist crumbs—not wet batter.

Can I freeze these brownies?

Yes, absolutely! I freeze them in airtight containers for up to 3 months. To enjoy, I thaw overnight in the fridge and warm for a few seconds if I like them warm.

Can I use frozen raspberries instead of fresh?

I prefer fresh raspberries in the batter, but if I only have frozen, I fold them in unthawed—they work well. I always press fresh ones on top for best texture.

What if I don’t like them too fudgy?

Then I bake them an extra 3–5 minutes so they set more. But I remind myself: cooling completely (or chilling) is key for achieving that fudgy texture.

Can I make these gluten-free?

Definitely! I’ve substituted plain flour with gluten-free flour blend and baked the same way—always with great results.

Conclusion

I cherish these Raspberry Brownies because they offer that gooey, comforting chocolate fix with a bright fruity twist. They’re easy to bake, versatile to customize, and make a beautiful treat for any occasion—from cozy nights to potluck gatherings. Try making them ahead, chill overnight, and enjoy a rich, fudgy delight every time.

Raspberry Brownies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Raspberry Brownies are thick, ultra-fudgy chocolate treats with fresh raspberries baked right into the batter. Each bite offers a perfect tart contrast to the sweetness, making them irresistible.

Ingredients

Dark chocolate
Unsalted butter
Caster sugar
Eggs
Plain flour
Cocoa powder
Fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180°C (350°F) and line an 8×8-inch (or similar) baking pan with parchment paper.
Melt the butter and dark chocolate together until smooth, then set aside to cool slightly.
In a large bowl, whisk together sugar and eggs until glossy.
Stir in the cooled chocolate mixture.
Sift in flour, cocoa powder, and a pinch of salt; mix until just combined.
Gently fold in fresh raspberries, saving a few to press on top.
Pour the batter into the prepared pan, smooth the surface, and press extra raspberries on top.
Bake for 35–40 minutes, until the edges are set and a toothpick yields moist crumbs.
Let cool completely (ideally chill in the fridge overnight)—this solidifies the fudgy texture—then slice into squares.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
To bring them back to that just-out-of-oven warmth, microwave individual squares for 10–15 seconds.
Brownies freeze beautifully—wrap them well and freeze for up to 3 months. Thaw in the fridge overnight before serving.