These fudgy raspberry brownies are a game-changer! Each bite gives you a hit of rich, gooey chocolate balanced perfectly with juicy, tangy raspberries—talk about dessert heaven!
What are Raspberry Brownies?
Raspberry brownies are a delightful twist on the classic chocolate brownie. They combine the deep, rich flavor of chocolate with the bright, tart notes of raspberries. The raspberries add a refreshing burst of flavor that cuts through the sweetness of the brownie, creating a perfectly balanced dessert. These brownies are moist, fudgy, and loaded with chocolate chips, making them super delish.
Fudgy Raspberry Brownies Ingredients
- Unsalted Butter: Adds richness and helps achieve that perfect fudgy texture.
- Light Brown Sugar: Keeps the brownies moist and adds a hint of caramel flavor.
- Eggs: Provide structure and make the brownies nice and chewy.
- Vanilla Extract: Enhances the flavor of the chocolate and adds a lovely aroma.
- Unsweetened Cocoa Powder: Gives the brownies their deep, chocolatey flavor.
- All-Purpose Flour: Just enough to give structure without making the brownies cakey.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Baking Powder: Helps the brownies rise slightly, creating a nice, tender texture.
- Frozen Raspberries: Provide a tart, juicy contrast to the rich chocolate.
Best Tips & Practices
- Beat the eggs and sugar until pale and fluffy: this will help you get more of a crackly top brownie! It's easiest to do this in a stand mixer, but I have also used a hand mixer.
- Don't overmix the batter: once you add the dry ingredients you do not want to over mix. Gently fold until there are no more streaks of flour left.
- Slightly underbake the brownies: baking brownies can be tricky because every oven is so different. At around the 20 minute mark, keep an eye on your brownies to make sure you do not overbake them! You will know they are done when they're set around the edges and a knife comes out with just. afew moist crumbs on it!
How to Store Fudgy Raspberry Brownies
To keep your fudgy raspberry brownies fresh and delicious:
- At Room Temperature: Store them in an airtight container for up to 3 days.
- In the Refrigerator: Keep them in an airtight container for up to a week. Just bring them to room temperature before serving for the best texture.
- In the Freezer: Wrap individual brownie squares in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours.
FAQS
Can I use fresh raspberries instead of frozen?Absolutely! Fresh raspberries work just as well. Just be gentle when folding them into the batter to avoid breaking them up too much.
Can I make these brownies gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. They’ll still be deliciously fudgy and flavorful.
What if I don’t have semisweet chocolate chips?A: No problem! You can use dark chocolate chips, milk chocolate chips, or even chop up your favorite chocolate bar. Just keep the measurements the same.
Can I add nuts to these brownies?A: Sure thing! Chopped walnuts or pecans would add a lovely crunch. Just fold in about 1/2 cup of nuts with the chocolate chips and raspberries.
How can I make these brownies even fudgier?A: For extra fudginess, you can reduce the flour to 1/2 cup. This will make the brownies even more dense and gooey.
Can I double the recipe?A: Yes! Simply double all the ingredients and bake in a 9x13 inch pan. You may need to adjust the baking time slightly, so keep an eye on them and use the toothpick test to check for doneness.
If you make these Fudgy Raspberry Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Fudgy Raspberry brownies
Ingredients
- 1/2 cup unsalted butter melted
- 1 1/2 cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2/3 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup frozen raspberries
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Sift in the cocoa powder, all-purpose flour, salt, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
- Gently fold the frozen raspberries into the brownie batter until evenly distributed. The raspberries will start to thaw as you mix, creating swirls of raspberry goodness throughout the brownies.
- Pour the brownie batter into the prepared 8×8 inch baking pan and spread it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as you want the brownies to be fudgy.
