Raspberry brownies are rich, thick and fudgy brownies filled with tart, fresh raspberries in every bite. These raspberry and chocolate brownies are easy to make and create the most delicious and decadent brownies ever.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love rich and fudgy brownies. I especially love flavorful twists on brownies. I adore my Brookies, Almond Flour Brownies, Tiramisu Brownies, Cheesecake Brownies, Espresso Brownies and Red Velvet Brownies. These homemade raspberry chocolate brownies may just be my new favorite. I know you’ll love this recipe because:
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso brownies to the sweet and tart raspberries bursting in every bite, this brownie and raspberry dessert will delight all your senses.
- Easy to make. This recipe for raspberry brownies is just as easy to make as normal brownies, but has a unique flavor twist. Simply make the brownie batter, fold in some raspberries, bake, chill and enjoy.
- Fruity twist on a classic. Raspberry and chocolate pair perfectly together for a fresh flavor twist on a classic brownie treat.
Ingredients
Before I show you how to make fruity brownies, make sure you have these ingredients ready to go.
Gather butter, chocolate chips, espresso powder, eggs, sugar, light brown sugar, vanilla extract, salt, cocoa powder, flour and raspberries.
Substitutions
Here are my recommended substitutions to make these brownie swirl cheesecake layered brownies if you need them.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for these fudgy brownie raspberry dessert.
- Eggs: This is an essential ingredient for these rich and fudgy cheesecake swirled brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All Purpose Flour: To make these raspberry filled brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup. If you prefer to have completely grain free brownies, follow my recipe for Almond Flour Brownies and add 1 cup fresh raspberries.
- Raspberries: Fresh raspberries are preferred for these chocolate brownies. However, frozen raspberries can be used. Make sure to toss the frozen raspberries in 1 tablespoon flour before mixing them into the batter. There is no need to thaw the raspberries before mixing them into the brownies.
Variations
- Raspberry Brownies with Box Mix: For an 9 x 9 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box. Prepare the brownie mix according to the box directions. Mix in 1 cup raspberries. Bake the brownies according to the recipe directions.
- Almond Flour Raspberry Brownies: Follow my recipe for Almond Flour Brownies and add 1 cup fresh raspberries.
- Raspberry Brownies with Jam: Gently heat 2 tablespoons of raspberry jam. After mixing the brownie batter and the raspberries, evenly spread the batter into the pan. Dollop jam all around the top of the brownie batter. Take the edge of a knife or handle of a spoon and swirl the jam into the top of the brownie batter. Bake as directed.
How To Make
Learn how to make raspberry brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder, flour and chocolate chips until smooth and glossy. Gently fold in the raspberries until just mixed in.
3. Evenly pour or scoop the brownie batter into the prepared pan. Bake the raspberry brownies for 25 -30 minutes for fresh raspberries and up to 35 minutes for frozen raspberries. Remove the brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 1 - 2 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the raspberry filled brownies is to let them sit thaw in the fridge overnight.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies. The raspberries can remain frozen if frozen raspberries are used. The baking time will be longer if using frozen raspberries.
- Use a metal pan. This recipe was created using an 9 x 9 (23 cm) aluminum pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the raspberry and chocolate brownies are done. Use the baking time as a guide rather than a strict rule. Signs this cheesecake brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies will have a few wet crumbs, but not wet, streaks of batter.
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill and fully set in the fridge for another 1 - 2 hours.
- Clean brownie slices. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
Raspberry brownies are a delicious combination of rich and fudgy brownies filled with tart raspberries. If you love chocolate covered berries, you will love the flavor and texture of these raspberry filled brownies.
Make this in a 9x13 pan by increasing the recipe by 1.5 times.
Typically brownies can be stored at room temperature. However, these brownies have a fruit baked into the batter. For this reason these brownies with raspberries need to be stored in the fridge.
Other Raspberry Recipes to Try
If you try this Raspberry Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Raspberry Brownies Recipe
Equipment
- 1 9 x 9 (23 cm) aluminum pan
- 1 sheet parchment paper
- 2 large mixing bowls
Ingredients
- 1 cup (226 g) unsalted butter, cubed
- 1½ cups (255 g) chocolate chips, divided
- 2 teaspoon espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) Dutch processed powder
- ¾ cup (90 g) all purpose flour
- 1 cup (105 g) fresh or frozen raspberries see notes
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides.
- In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) unsalted butter, cubed , 1½ cups (255 g) chocolate chips, divided , 2 teaspoon espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder, flour and chocolate chips until smooth and glossy. Gently fold in the raspberries until just mixed in.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt , ½ cup (40 g) Dutch processed powder, ¾ cup (90 g) all purpose flour , 1 cup (105 g) fresh or frozen raspberries
- Evenly pour or scoop the brownie batter into the prepared pan. Bake the raspberry brownies for 25 -30 minutes for fresh raspberries and up to 35 minutes for frozen raspberries.
- Remove the brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 1 - 2 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
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