Raspberry Brownies

If you like brownies, you will love these gooey raspberry brownies! These decadent brownies include real raspberries that perfectly balance the sweetness of the chocolate. They are then sprinkled with even more freeze-dried raspberries to top it off. With the perfect dreamy center and crinkly top, these are hands down the best raspberry brownies you will ever get your hands on. Enjoy them alone or with a bowl of ice cream!

Jump to:

• 🌟 Why this is the best recipe
• 📝 Ingredient Notes
• 👩‍🍳 How to make this recipe
• 🎓 Storage and Freezing
• 🍫 Flavor Variations and Substitutions
• 🎓 Expert Tips to Make Raspberry Brownies
• 🥣 Equipment Notes
• FAQs
• More Brownie Recipes
• Raspberry Brownies

🌟 Why this is the best recipe

1. It is easy to make – You need no prior experience, special equipment, or ingredients to make this fudgy raspberry brownies recipe. Even beginners can make it!
2. They have the best taste and texture – These easy raspberry brownies use the highest quality ingredients and techniques (with no chemical leaveners like baking powder) to make the gooiest, melt-in-your-mouth brownies with an irresistibly sweet chocolatey flavor. They are ten times better than making raspberry brownies with box mix!
3. They are versatile - You can enhance these decadent brownies in many ways with more flavors and add-ins. See my Flavor Variations and Substitutions section for ideas!
4. It is the most detailed recipe - Unlike some other raspberry brownies recipes, I dive into the science behind the baking to ensure you get bakery-style results every time. 

📝 Ingredient Notes

1. Butter - Always use unsalted butter when baking to control the amount of salt fully. I use European-style 82% fat-content butter in all my recipes. You will melt the butter, so bringing it to room temperature is unnecessary.
2. Sugar - I use a mix of white granulated sugar and brown sugar for this raspberry brownie recipe. To learn about the different types of sugar and how to use them in baking, refer to my sugar guide.
3. Egg - The eggs need to be at room temperature.
4. Flour - I use simple all purpose flour for this recipe. If you want to be a pro when deciding what flour to use in baking, please read my flour guide.
5. Chocolate - For the best taste, use a high-quality dark chocolate with high cocoa content, such as Callebaut, Valrhona, or Lindt. Low-quality chocolate might break at the melting stage and become greasy.
6. Cocoa powder - I make my raspberry brownies with cocoa powder to give them an extra chocolatey flavor. Always use high-quality, unsweetened cocoa powder in baking. I use Dutch-processed cocoa powder, which has a beautiful dark color and lower acidity.
7. Raspberry - To make these brownies raspberry flavored, I use frozen raspberries. You can also use fresh raspberries, which require less baking time. 
8. Freeze-dried raspberries - You will use these for decorating the brownies.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to bake raspberry brownies

1. First, preheat your oven to 175 C / 347 F..
2. Next, prepare your baking pan. Brush the inside of a 7-inch/18 cm square brownie pan with a small amount of oil, then place parchment paper on the bottom and sides.
3. Melt the butter and the dark chocolate in a bowl over simmering water. You can also use the microwave, stirring the mix every 30 seconds. 
4. In a separate bowl, use an electric hand mixer to beat the eggs with the sugar for approximately 5-7 minutes until the mixture becomes pale.
5. Then, pour the melted butter and chocolate mixture into the egg and sugar mixture and use a rubber spatula to mix well. Do not use a hand mixer.
6. Next, sift in the flour, salt, and cocoa powder, using a rubber spatula to fold the mixture together.
7. Pour the batter into the prepared brownie pan and use an offset spatula to smooth the top. Then, gently press whole raspberry pieces around the top of the brownie batter.
8. Place the brownie pan into the preheated oven and bake a 175 C / 347 F for approximately 35-45 minutes, until the edges look baked and the middle looks slightly gooey but not raw. The brownies will further set as they cool. Do not overbake!
9. Remove the brownie pan from the oven and let it cool. Once cooled, carefully cut the brownies into slices. Please do not attempt to cut it while it is still hot, as it will be way too sticky.
10. Dust the top of the brownies with freeze-dried raspberries before serving.

💡 Top Tip: When combining the dry and wet ingredients, it is critical not to use a mixer, which can overmix the batter. Overmixing ingredients would result in a crumbly, cake-like texture as opposed to gooey brownie texture.

🎓 Storage and Freezing

How to store?

Store brownies in an airtight container at room temperature for 2-3 days or in the fridge for up to one week. For more tips on storing brownies, see my guide on how to store brownies.

How to freeze?

Once completely cooled, wrap the brownies tightly in a plastic freezer bag or parchment paper, then wrap them again in aluminum foil and move them into a zippered freezer bag (this will help prevent freezer burn). They will last in the freezer for up to three months.

🍫 Flavor Variations and Substitutions

There are countless ways to customize these raspberry chocolate brownies with different flavors and add-ins. You can swap out the raspberries for other fruits such as strawberries, cherries, or blueberries, or add crushed nuts, chocolate chips, or cookies as I do in my fudgy pecan brownies and Biscoff brownie recipes. 

You can also experiment with flavors such as vanilla extract, espresso powder to make espresso brownies, or green tea powder to make matcha brownies. Instead of freeze-dried raspberries, you can try topping these donuts with my delicious cream cheese frosting. Have a dairy allergy? No worries! Give my eight-ingredient dairy-free brownies a try!

🎓 Expert Tips to Make Raspberry Brownies

1. For the best results, follow this recipe exactly as written and avoid using substitutes or making changes. Making minor changes, such as reducing the amount of sugar, replacing the eggs, or not using the right temperature, can significantly affect the texture and flavor of your raspberry brownies.
2. A double boiler is a common method for melting chocolate without burning it. While melting chocolate, make sure the water does not touch the bottom of the otherwise, the chocolate may overheat and break.
3. To avoid lumps in the batter, always use a sifter on the dry ingredients (flour, salt, and cocoa powder) before using them.
4. If using a microwave to melt the chocolate and butter, I recommend placing the chocolate in a plastic container versus a glass container, which is much easier to burn.
5. For the perfect, fudgy, gooey texture, I suggest underbaking rather than overbaking the brownies.

🥣 Equipment Notes

For a consistent, happy baking experience, always measure your ingredients with the help of a digital scale. Cup measurements can be inaccurate and easily ruin this brownie's flavor balance and texture. An accurate oven temperature is vital to perfectly baked brownies, so you want to invest in an inexpensive digital thermometer.

While you can make brownies in almost any pan, I prefer a 7-inch/18 cm square brownie pan that makes nine wonderful brownie slices! Use an electric hand mixer to make the egg-sugar mixture, but you will need a rubber spatula to fold the wet and dry ingredients together. An offset spatula is handy for smoothing the top of the brownie batter in the pan.

FAQs

More Brownie Recipes