If you like brownies, you will love these gooey raspberry brownies! Decadent chocolate brownies baked with fresh raspberries that perfectly balance the sweetness and give the most amazing flavor.

This recipe was first shared on the blog back in 2020. Since then, I've updated the recipe and scaled it up to a larger pan as per my Readers´ feedback. I also updated the post with new photos, added helpful baking tips, as well as included several other flavor and ingredient substitution options.

Read what others said about this recipe

"Everyone liked this recipe so much. It was gooey, and the contrast between the sweetness of the chocolate and the acidity from the raspberry was amazing." Ana Morais

Best raspberry brownies recipe

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 so much better than making raspberry brownies with box mix!

My fudgy brownies are bursting with whole, juicy raspberries, and the mix of both melted chocolate and cocoa powder makes them unbelievably chocolatey. The recipe is reliable, tried, and tested, and I break down all the directions in easy steps.

Even beginners can make this fudgy raspberry brownie recipe! The whole recipe comes together and bakes in just an hour.

And once you've mastered the recipe, you can enhance these decadent brownies in many ways with more flavors and add-ins. See my flavor variations section for ideas!

Katalin's key take on how to make these raspberry brownies extra fudge

I love to dive into the science behind baking to ensure you always get bakery-style results. Everyone wants that classic dense texture and iconic crinkly top, and I will show you how!

There are several elements to baking the fudgiest brownies. First, use a high ratio of butter to flour so that the brownies are not cakey. Then, we leave out the leaveners (like baking powder) to prevent the brownies from rising.

It's important not to overmix the batter, as this can result in an overproduction of gluten, which can make the brownies tough. I'll tell you when to use an electric mixer and when to switch to a spatula.

Finally, you must never overbake them! Overbaking brownies can leave them dry and brittle rather than moist, chewy, and fudgy. And that's the goal!

So make sure you stick to the directions and weigh your ingredients to get the right quantities, and I'll teach you how to bake the best fudgy raspberry brownies!

Start with making the brownie batter

Preheat your oven to 175C / 350F (no fan) and prepare a 9-inch / 23 cm brownie tin by brushing it with a small amount of oil, then place parchment paper on the bottom and sides.

Melt the unsalted butter and the dark chocolate in a bowl over a saucepan of simmering water (a double boiler). You can also use a microwave on the low setting in 30-second increments.

making melted chocolate on a double boiler.

In a separate bowl, using an electric hand mixer, whip the room-temperature eggs with both types of sugar for approximately 5-7 minutes until the mixture becomes pale and really fluffy. Alternatively, use a stand mixer like me.

Then, slowly pour the melted (but not hot) butter and chocolate mixture into the egg and sugar mixture with the mixer on low speed. Stop as soon as it is combined, and do not overmix.

Next, sift the dry ingredients (flour, salt, and unsweetened cocoa powder) together and then use a rubber spatula to fold them into the wet mixture. Do not use the hand mixer at this stage, as we don't want to overmix the batter.

Pour the batter into the prepared brownie pan and use an offset spatula to smooth the top. Then, gently press whole raspberries into the top of the brownie batter.

Now it's time to bake

Place the brownie pan into the oven and bake at 175C / 350F for 40 minutes. If you use frozen raspberries, increase the cooking time by 5 minutes.

You can tell the raspberry brownies are done when the edges look baked, but the middle looks slightly gooey (but not raw). The brownies will further set as they cool. Do not overbake!

Remove the brownie pan from the oven and let it cool completely before cutting the raspberry brownies into slices. Do not attempt to cut it while it is still hot, as it will be too sticky.

I like to dust the top of the brownies with freeze-dried raspberries or some powdered sugar before serving. They taste great with ice cream!

Some storing and freezing tips

Store brownies in an airtight container at room temperature for 2-3 days or in the fridge for up to one week. Check out my guide on how to store brownies for more tips. But these brownies never stick around for long at my house!

You can also easily freeze raspberry brownies. 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 ziplock bag (this will help prevent freezer burn). They will last in the freezer for up to three months.

Customize your brownies

There are countless ways to customize these raspberry chocolate brownies with different flavors and add-ins. You can swap the raspberries for other fruits, such as strawberries, cherries, or blueberries. I like to add nuts like pistachios or chocolate chips for extra melted chocolate goodness. You could also try adding cookies as I do in my Biscoff brownies.

Try making my white chocolate brownies and adding raspberries to them for a twist on this recipe. White chocolate and fruit go so well together!

You can also experiment with flavors, such as adding vanilla extract, or instead of a freeze-dried raspberry garnish, you can try them with my raspberry buttercream or delicious cream cheese frosting.

Ingredient Substitutions

My baking guides section details common ingredients, their role in baking, and how to make the best substitutions. 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 butter, replacing the eggs, or not using the right oven temperature, can affect the texture and flavor of your raspberry brownies. However, there are some swaps you can make.

Have a dairy allergy? No worries! Try using margarine instead of butter and vegan chocolate. Or give my eight-ingredient dairy-free brownies a try! Read my list of egg substitutes and butter substitutes, too.

To make these brownies gluten-free, use a medium protein gluten-free flour, like oat flour.

You can use all regular white granulated sugar instead of brown sugar, but the brownies will have a less rich molasses taste.

Please note that reducing the overall amount of sugar will impact the overall texture of the brownie and the signature crackly top. If you are worried about the sweetness of these raspberry brownies, use high-quality dark chocolate, which offsets the sweetness. And do not skip the salt!

Expert Tips to Make Raspberry Brownies

Use good quality ingredients for the best flavor. High-fat, European-style butter is essential. Avoid chocolate labeled as cooking chocolate; I recommend good quality brands like Lindt or Callebaut.
Similarly, Dutch-processed cocoa powder is best for baking brownies.
Always use room temperature eggs in baking for proper emulsification.
If you use frozen raspberries, do not defrost them first. Use them frozen, but bake for 5 minutes longer.
Make sure you add the salt stated in the recipe, as it will bring out the chocolate and raspberry flavors and balance the sweetness.
A double boiler is the best method for melting chocolate without burning it. Ensure the simmering water does not touch the bottom of the heatproof bowl.
To encourage cracks to form on the top of your brownies and get the iconic crinkly surface, take them out of the oven 5-10 minutes before the end of the baking time and bang the pan on the counter a few times before placing it back in the oven.
For the perfect, fudgy, gooey texture, I always suggest underbaking rather than overbaking brownies.
The raspberry brownies will set as they cool, so don't rush to cut them up.

What equipment to use

Always weigh ingredients by the gram using a digital scale for precision and accuracy when baking. It is a science, after all!

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 to avoid overmixing. An offset spatula is handy for smoothing the top of the brownie batter in the pan.

Bake the raspberry brownie slices in a 9-inch / 23 cm brownie tin. Invest in an inexpensive digital thermometer to ensure you are baking at the right temperature.

Try some of my other brownie recipes

For even more delicious desserts with a fruity edge, like these chocolate raspberry brownies, check out my round-up of the best raspberry desserts.

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Raspberry Brownies