Gooey Raspberry brownie

If anything I am proud of in regards to my baking skills is my gooey, crinkly raspberry brownie recipe that has the perfect texture and taste, absolutely out of this world! When you need a quick chocolate fix, try this foolproof recipe that comes together in literally no time.

If you like brownie – and who does not like it? – you will love this version with raspberries that are perfectly balancing the sweetness of the chocolate brownie. Gooey, dreamy center, crinkly top sprinkled with freezed dried raspberries...brownie can´t really get any better than this!

Jump to:

• How brownies should look like
• My Top 5 Baking Tips for home bakers
• Ingredients
• My top 7 tips regarding the TECHNIQUE of making this Fudge Raspberry Brownie recipe
• Other Brownie recipes
• Gooey raspberry brownie

How brownies should look like

• Crinkly top – During baking a crinkly skin should form on top of the brownies that is crispy and makes the brownies brownies, not a cake. Please note that if you are changing the recipe eg. reducing sugar, you won´t get the iconic crinkly top
• Dense texture – Brownies should rise only a tiny bit due to the eggs however it should not rise like a sponge cake, in fact it should stay rather dense. Having said that, dense does not mean flat. If you have been experiencing “flat” brownies before, probably you either has to increase the quantity of the brownie batter or choose a smaller pan
• Fudge center – Brownies should have a fudge, gooey texture. There is nothing worse than over baked brownies with crumbly texture! I suggest to rather under bake than over bake the brownies. Beside over baking, reducing the fat content (butter) also results in cake texture as opposed to gooey
• Intense chocolate taste – Brownies should have deep chocolate flavour and colour that is achieved by combination of good quality dark chocolate and high quality unsweetened dark cocoa powder. Try using the the best quality ingredients, it will make a huge difference

My Top 5 Baking Tips for home bakers

1. Read this Raspberry Brownies recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. Not much issue is expected during making brownies but still worth to check my tips so that your brownies will turn out exactly like mine
2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Eg. reducing sugar, replacing egg or not using the ingredients on the right temperature will certainly have an impact on your raspberry brownies
3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is an indicative figure only but not accurate and a little bit of too much or too little of certain ingredients can easily ruin the balance in the texture of this brownie
4. Did you know that most home ovens can significantly under or oven run? Also, oven temperature drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
5. Temperature is so important in baking and accurate oven temperature is key, can make or break any recipe! Make sure you invest into an inexpensive Digital oven thermometer to avoid over baked crumbly brownies

Ingredients

1. Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter will need to be melted so no need to bring it to room temp as we usually state in many recipes
2. Sugar: For this raspberry brownie recipe I use a mix of white granulated sugar and brown suagr. I love reducing sugars in my recipes as much as I can, however anything less than this amount will have an impact on texture and the iconic crackly top. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
3. Egg: Room temperature as always
4. Flour: I use simple AP flour. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
5. No baking powder: Having no chemical leaveners in the recipe (like baking powder) will ensure fudge, gooey raspberry brownie!
6. Chocolate: The quality of the chocolate along with the quality of cocoa powder will determine the overall taste of your brownie therefore I recommend using the best quality you can access
7. Cocoa powder: Generally always use unsweetened, 100% cocoa powder in baking. I use dutch-process cocoa powder, it has a lovely dark colour and it is lower in acidity
8. Raspberry: I am using frozen raspberry since fresh costs a fortune in Sweden, either can work although if you are using fresh, baking time will be less

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

My top 7 tips regarding the TECHNIQUE of making this Fudge Raspberry Brownie recipe

1. How to prepare the brownie pan

Brownies can be made in almost any pan however my preference is a 7 inch /18 cm square brownie pan that makes 9 wonderful brownie slices! What is more important than the brownie pan itself is is how you prepare your pan before baking!

Remember, this raspberry brownie will be gooey, fudge so you want to make sure that you can remove it from the pan in one piece without breaking it. How to prepare the pan before baking? With the help of a pastry brush, brush the inside of the cake pan with a tiny bit of oil or melted butter then use parchment paper on the bottom and side as well. The oil only needed for the parchment to stick to the pan. What I love about this pan preparation is that even though my brownie always super gooey, with the help of the parchment paper it is incredible easy remove the baked raspberry brownie from the pan and the brownie won´t stick to it whatsoever.

2. How to melt chocolate without burning it?

Double boiler is a common method for melting chocolate without burning it. You might have to play around with combinations of pans and bowls to find the perfect fit but it works perfectly fine. While melting chocolate, make sure the water does not touch the bottom of the bowl. Remove chocolate from the heat as soon as it is melted, it is possible to overheat chocolate and in that case it will break.

Other option is to melt the chocolate in the microwave stirring every 30 seconds. If choosing the microwave option, I suggest to place chocolate into a plastic container as it is much easier to burn it in a glass container.

Either way, aim to use good quality chocolate with high cocoa content eg. Callebaut or Valrhona or Lindt as a minimum both in terms of texture also taste point of view. Low quality chocolate might already break at the melting stage and become greasy.

3. What is the process of making these Raspberry brownies

Making brownie is extremely easy but there are a couple of key steps you have to get right to achieve the right texture.

• Melt butter and chocolate in a bowl over simmering water or melt chocolate and butter in the microwave stirring every 30 sec
• In another bowl beat together the eggs with sugar with the help of an Electric hand mixer until pale this might take 5-7 minutes
• Pour the melted butter and chocolate mixture into the egg sugar mixture, mix well with a Rubber spatula. Do not use a mixer at this point
• Sift in flour, salt and cocoa powder together (this will be your dry ingredients). Sifting is necessary to avoid lumps later in the brownie mixture
• Fold dry ingredients into the wet ingredients. Make sure you fold it with a Rubber spatula only until the mixture comes together, literally 30 seconds. Do not use a mixer and do not over mix the brownie butter. Over mixing ingredients would result in incorporating too much air and gluten into the mixture in which case the brownie might get a crumbly, cake like texture and we do not want that!
• Pour the brownie batter into the prepared 7 inch /18 cm square brownie pan , smooth the top with an Offset spatula then place raspberry pieces on top

4. How to bake these Raspberry brownies? For how long? How do I know that my brownies are ready baked?

Baking brownies is a super delicate matter, the most important part of this recipe if want to make them fudge and gooey!

First of all never bake any dessert without properly pre-heating your oven first, so start with that. The brownies will be baked at 180 C / 356 F so preheat the oven +20C / 68F as the oven temp drops when you open the door. Always use Digital oven thermometer to avoid over baked crumbly or underbaked brownies.

Each oven is different so you might need to adjust the time slightly but in my oven I bake these Gooey Raspberry brownies for 40 minutes. The baking time totally varies depending on your oven but most importantly on the raspberries. Frozen raspberries will release more water therefore the baking time is longer as opposed to baking this brownie recipe with fresh raspberries. Also, if you reduce the quantity of the raspberries, the brownie will bake quicker.

Look for the texture as opposed to time: the brownie is ready when the edge looks sort of baked and the middle, particularly around the raspberries is slightly gooey but not raw. Do not over bake your brownies! Every other recipe usually state “bake until toothpick inserted comes out clean”, this is totally not the case for making Brownies. The toothpick should be gooey and if it is clean, it means you sadly over baked your brownies.

Let the Raspberry brownie cool in the 7 inch /18 cm square brownie pan then carefully cut it into 9 squares. Do not take the brownie out of the pan while it is still hot as it will further set as it cools. Also do not attempt to cut it while it is still hot as it will be way too sticky.

5. How to get crackly crunchy top on brownies

Everyone is crazy about crackly brownie surface, let me tell you that I was not very good with that for a long time and reason being that I always tried to bake brownie with less sugar than I should. Please do not change this recipe, it is perfect with the right amount of sugar to give you that lovely crackly surface. Reducing sugar will have an impact on the overall texture of the brownie as well as the crackly top. If worried about the sweetness of this brownie, instead of reducing sugar, make sure you use high quality dark chocolate that will offset the sweetness of the sugar. 

If, for some reason, crackly surface would not develop on your Raspberry brownies, bang the tray on the kitchen counter for a few times (5-10 minutes before baking time ends), that will encourage cracks forming on top! Easy peasy!

6. How to get gooey center on brownies

For gooey brownie first of all you need a brownie recipe that has the right ratio of ingredients eg. high enough fat content (butter) vs flour, good news is that this Raspberry brownies recipe perfectly delivers on that!

Secondly, you must measure your ingredients with a digital scale, a little bit too much of this, not enough of that can majorly change this recipe eg. adding a little bit too much flour might ruin the gooey center you strive for.

Thirdly, do not over bake the brownies! In fact, it is like making cookies, you have to take them out of the oven when they do not look properly baked yet… It is better to under bake your brownies than to over bake them.

There is nothing worse than over baked brownies.. having said that, you might need to experiment with your own oven in this regard. The brownie is ready when the edge looks baked and the middle looks gooey but not raw. The brownie will further set as it cools and it will even further dry for the next day. As mentioned, do not cut brownies while it is still hot, wait until it comes to room temp.

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