Raspberry Brownies Recipe
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.
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.
Notes
Store: Once the brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 5 days.
Tip: Signs these brownies are 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.
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