Name: Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup unsalted butter; 6 oz dark chocolate (70% cocoa), chopped; 1 cup brown sugar; 3 large eggs; ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon salt; 1 cup fresh or frozen raspberries; Optional: ½ cup dark chocolate chips or chopped chocolate

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Chocolate Raspberry Brownies are my go-to treat when I want something that feels indulgent but still has a hint of brightness. These brownies are rich, fudgy, and packed with deep chocolate flavor, balanced by the tart burst of fresh or frozen raspberries. It’s a simple twist on a classic dessert that turns a basic brownie into something truly special.

Why You’ll Love This Recipe

I love how the sweetness of the brownie base pairs with the tartness of the raspberries—it’s a match made in dessert heaven. The chocolate is intense and satisfying, and the berries add both flavor and texture that elevate every bite. These brownies are quick to make, perfect for freezing, and ideal for anything from a dinner party dessert to a cozy weekend treat.

Ingredients

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

Unsalted butter
Dark chocolate (70% cocoa), chopped
Brown sugar
Eggs
All-purpose flour
Unsweetened cocoa powder
Salt
Fresh or frozen raspberries
Optional: dark chocolate chips or chopped chocolate

Directions

Preheat and line the pan
I start by preheating my oven to 325°F (160°C) and lining a 9×13-inch pan with parchment paper. I let the paper hang over the sides for easy removal later.
Melt the butter and chocolate
I melt the butter and chopped dark chocolate together in a microwave-safe bowl, stirring every 30 seconds until smooth. Then I let it cool for 5 minutes.
Mix in sugar and eggs
I whisk in the brown sugar, then add the eggs one at a time, beating well after each. This step makes the mixture thick and glossy.
Add dry ingredients
I sift in the flour, cocoa powder, and salt, then gently fold everything together just until the batter is smooth. I’m careful not to overmix here.
Fold in raspberries and chocolate chips
I gently fold in the raspberries and any extra chocolate chunks. If I’m using frozen raspberries, I add them straight from the freezer to avoid too much bleeding into the batter.
Bake
I pour the batter into the pan and smooth the top. The brownies bake for about 15–20 minutes. I check with a toothpick—it should come out with moist crumbs, not wet batter.
Cool and slice
After cooling in the pan for 10 minutes, I lift the brownies out using the parchment and let them finish cooling on a rack before slicing into 12 squares.

Servings and timing

This recipe makes 12 brownies.
Prep time: 15 minutes
Bake time: 15–20 minutes
Cooling time: 10 minutes
Total time: 40–45 minutes
Calories per brownie: Approximately 200 kcal

Variations

Nutty crunch: I like to add chopped walnuts or pecans for some added texture.
Double chocolate: I stir in a handful of white chocolate chips to create a sweet contrast.
Citrus twist: A bit of orange zest brightens up the flavor beautifully.
Boozy version: A tablespoon of raspberry liqueur adds a grown-up touch.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze individual squares for up to 3 months. When freezing, I wrap each piece in plastic wrap and place them in a freezer-safe bag. I let them thaw at room temp or warm them briefly in the microwave for that fresh-baked feel.

FAQs

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries with great results. I add them straight from the freezer to avoid bleeding and sogginess.

How do I get clean slices?

I use a sharp knife and wipe it clean between each cut. Sometimes I run it under hot water for extra clean edges.

Can I use milk chocolate instead of dark?

You can, but I prefer dark chocolate for its deeper flavor and how it balances the tart berries. Milk chocolate will make the brownies a bit sweeter.

How do I tell when they’re done?

I look for a set top with slight cracks and check with a toothpick. It should come out with a few moist crumbs—if it’s completely clean, they might be overdone.

Can I make these gluten-free?

Yes. I’ve tried substituting the flour with a gluten-free all-purpose blend and had good results. Just make sure the mix contains xanthan gum for binding.

Conclusion

These Chocolate Raspberry Brownies are everything I want in a dessert—rich, chewy, fruity, and easy to make. Whether I’m serving them warm with ice cream or sneaking one from the freezer as a quick treat, they always hit the spot. The mix of chocolate and raspberries is timeless, and this recipe is simple enough to become a regular in my baking rotation. If I’m looking for a show-stopping brownie with a twist, this is the one I reach for every time.