Raspberry Brownies
These Raspberry Brownies are super fudgy and easy to make! The perfect treat for summer or Valentine’s Day!
I know I said I’m not too into Valentine’s Day, but I do love baking cute desserts for it. I have one more Valentine’s Day recipe coming at you next week that may or may not involve red velvet and it’s pretty delicious too! But today we’re focusing on these Raspberry Brownies.
While these may not be the prettiest brownies I’ve ever made, they were just too good not to share with you all. I mean raspberries and chocolate just go together, right? Plus, they’re ultra fudgy. Which is the only way to make brownies if you ask me.
I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that. But when it comes to these brownies, they’re just as easy as any box mix and taste just as good. You also don’t need any crazy ingredients to make these brownies too, just some butter, sugar, eggs, vanilla, cocoa powder, flour, a little salt, some raspberries and chocolate chips.
Easy, right?
Another great thing about this recipe is that it’s also an easy one bowl recipe. Just mix everything up in one bowl, pour it into the pan, and pop it into the oven.
The hardest part of making these brownies? Waiting for them to cool before you slice into them.
But it’s so worth it, trust me! Enjoy!
![](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2016/02/Raspberry-Brownies-6-1.jpg?fit=133%2C200&ssl=1)
Raspberry Brownies
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled (115 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour (spooned & leveled) (80 grams)
- 1/2 cup unsweetened cocoa powder (45 grams)
- 1/4 teaspoon salt
- 1 cup fresh raspberries (130 grams)
- 1/2 cup semisweet chocolate chips (95 grams)
Instructions
- Preheat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil (making sure to leave some overhang), spray well with non-stick cooking spray and set aside.
- Add the melted butter and granulated sugar to a large bowl and mix together until well combined. Mix in the eggs and vanilla until fully combined.
- Sift in the flour, cocoa powder, and salt. Mix until just combined, then gently fold in the raspberries and chocolate chips.
- Pour the batter into the prepared baking pan and bake at 350°F for 30-40 minutes. Check at the 30 minute mark and bake longer if needed, mine were perfect at 35 minutes.
- Remove from the oven and allow to cool completely before slicing.
Notes
Adapted from my Fudgy Peanut Butter Cup Brownies.
I’m not really into Valentine’s Day either, but I do love everything red and pink this time of year! And thee brownies look SO good! I’m seriously craving these right now. I love how thick and fudgy these are. Definitely beats the boxed kind, especially with raspberries!
Thank you, Gayle!
Raspberry and chocolate is one of my favorite combinations! Valentine’s Day or no Valentine’s Day 😉
Raspberries and chocolate are one of my favorite, favorite combos and I’m getting starry eyes for these brownies!! The fruity flavors cuts through the rich chocolate so well 🙂 wish I had one…or three!
They definitely do! Thanks, Rachel 🙂
These brownies look plenty pretty to me, and I love that you added fresh raspberries — these would be irresistible!
These look soooo perfectly gooey. I want. Raspberries and chocolate is just the perfect combo– especially for Valentine’s Day!
Gooey brownies are the best! 😉
These look so delicious! Perfect for V day : )
Love brownies and raspberries. So this is a must try dish. Thanks for sharing this gorgeous recipe.
Raspberries and chocolate – that’s one of my favorite combinations! Look at this brownie – the texture is simply perfect! This is perfect for Valentine’s day! Pinning this right now!
You’re so kind, Melanie! Thank you 🙂
I have always tried only chocolate brownies. Would not mind trying raspberry with chocolate combination. The photographs are really well clicked! Thank you for sharing such an easy recipe.
Thank you, Megha!
Fantastic! This has become my go to brownie recipe with or without the raspberries. Thank you!
So glad to hear that, Mary! This is my go-to brownie recipe too, I use it all the time! 🙂
This is late October and I made these brownies. They are DELICIOUS! Hardest thing was rinsing the raspberries and measuring the flour – see, the recipe really is simple. Next time, I’m going to double and put in a 9×13 pan. You can use the brownie base for any kind of brownie you’d like to make – I’m going to try marshmallows in place of raspberries. Thank you Danielle!
I think marshmallows would be delicious too, Kecia! Glad you liked the brownies!
I used frozen raspberries and it was perfect too!
So glad to hear that, Karla!
Danielle – Thanks for posting a great recipe. These brownies were spectacular. I had bought a lot of rasberries and was looking for a good chocolate/ rasberry recipe and Google led me to your page. We normally use brownie mixes at home but these are much better using “real” ingredients especially with good quality cocoa and chocolate chips! I am going to try it with strawberries next time.
(PS my wife is normally the baker in the family for breads/desserts….)
So glad the brownies turned out great for you!
Hi! First off, I have tried several of your cookie recipes and they have ALL been a big hit!! So, thank you! Now… I’m not a brownie fan, but I know many fans and would like to make them a treat for V Day. A few questions about this recipe though.
1. Can I replace the cocoa powder for cacao powder? (I never use cocoa, but cacao is a staple in my home.)
2. Do you have the flour measurements in grams? I noticed that you have it in other recipes, and I find that I am able to get the perfect measurement using grams.
3. Do i need a handheld mixer, a plain old whisk, or would a spoon work?
Thank you! Hope to get an answer before the week is over!
Hi, Maru! I’d recommend using cocoa powder if possible. You could probably use cacao powder, just keep in mind that it’s more bitter so you may need to use less. It also absorbs more moisture so the brownie base may be a little drier, although the fresh raspberries may help with that. I recommend using a whisk to mix everything together and I just updated the recipe with gram measurements. Hope that helps!
Hi, I want to make this recipe but the only chocolate I have in the house is a small amount of chilli chocolate, and I don’t think that would work very well. Is it possible to just use cocoa powder or are the chocolate chips essential?
Hi Olivia! You can just omit the chocolate chips from the recipe.
First time making these and I doubled the recipe for a 9×13 pan. Mine turned out very dense, they definitely didn’t pour into the pan it was very thick. Not sure what happened, going to have these with vanilla ice cream on top.