Irresistible Fudgy Raspberry Brownies with Dark Chocolate Chunks
Indulge in the ultimate decadent treat with these rich, fudgy, and utterly irresistible Raspberry Brownies. Boasting generous amounts of dark chocolate chunks and bright, fresh raspberries, these brownies are truly a must-try. Whether you’re celebrating Valentine’s Day, a special occasion, or simply craving a luxurious homemade dessert, these chocolate raspberry brownies hit all the right notes.
The classic combination of sweet-tart raspberries and deep, bittersweet dark chocolate is a match made in heaven. When infused into a supremely fudgy brownie base, it transforms into an exquisite experience. Each bite delivers delightful pools of melted dark chocolate alongside bursts of jammy raspberries, all baked into a perfectly dense and chewy texture. This is more than just a brownie; it’s a symphony of flavors and textures.
These delectable chocolate raspberry brownies are absolutely amazing enjoyed on their own, perhaps with a dusting of cocoa powder or powdered sugar. For an even more extravagant dessert, serve them slightly warmed with a generous scoop of vanilla ice cream, or get adventurous with a complementary flavor like this s’mores ice cream. They are versatile enough to be the star of any dessert table or a comforting treat for a quiet evening.
If you’re seeking more incredibly decadent and fudgy brownie options to satisfy your chocolate cravings, be sure to explore these fantastic recipes. Try our wholesome oat flour brownies for a twist, or venture into unique flavors with these rich tahini brownies, complete with a luscious chocolate tahini frosting!
Why You’ll Absolutely Love This Raspberry Brownie Recipe
Prepare to fall in love with these raspberry brownies from the very first bite. Here’s why this recipe will become your new go-to for chocolate and fruit perfection:
- These brownies offer a sensational triple chocolate experience, ensuring an intense and profound chocolate flavor in every square. We combine rich melted dark chocolate for the base, intense cocoa powder for depth, and generous dark chocolate chunks for delightful pockets of gooey chocolate throughout. It’s a chocolate lover’s dream!
- The addition of fresh raspberries provides a brilliant counterpoint to the deep chocolate. These vibrant berries bake into tender, jammy pockets that burst with a sweet and tart flavor, creating a wonderful balance and refreshing contrast against the fudgy brownie. They elevate the classic brownie to something truly special.
- Despite their sophisticated taste and appearance, these raspberry brownies are surprisingly simple to make. You won’t need any fancy equipment or an electric mixer; a couple of bowls, a whisk, and a spatula are all you require. This makes them an approachable baking project for both novice and experienced bakers alike, promising professional results with minimal effort.
Essential Ingredient Insights for Perfect Raspberry Brownies
Crafting the perfect fudgy raspberry brownies starts with understanding the role of each key ingredient. Here’s a deeper look into what makes these brownies so exceptional and why specific choices are recommended:
Chocolate – The foundation of our rich raspberry brownie batter is a luscious combination of melted chocolate and butter. For an intensely rich and bittersweet flavor, I highly recommend using extra dark chocolate with 70% cacao content or higher. However, you can achieve delicious results with dark or semi-sweet chocolate if that’s your preference. While chopped chocolate bars provide the best melting consistency and flavor, good quality chocolate chips can be used in a pinch; just be aware they contain stabilizers that might affect the smoothness of the melted base.
Sugar – This recipe specifically calls for granulated sugar, which might be a slight deviation if you typically bake with cane sugar or coconut sugar. While you certainly have the option to use all cane sugar, or a blend of cane sugar and coconut sugar for a slightly less sweet profile, granulated sugar plays a crucial role here. It’s instrumental in creating that desirable shiny, crackly crust on top of the brownies, which is a hallmark of a truly great brownie. It also contributes to the tender, moist crumb.
Flour – A single cup of all-purpose white flour provides the necessary structure for these dense and fudgy brownies. While I often bake with whole wheat flour for added nutrients, all-purpose flour is specifically chosen for this recipe to ensure the classic fudgy texture and density that is characteristic of an exceptional brownie. It creates a tender crumb without making the brownies cakey, allowing the rich chocolate flavor to shine.
Cocoa – For an even deeper, more intense chocolate flavor and a beautiful dark color, these brownies feature Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a milder, less bitter chocolate taste and a darker hue compared to natural cocoa. This enhances the overall chocolate experience and contributes to the brownies’ luxurious appearance. Please note that I have not tested this recipe with natural cocoa, and substituting it may alter the taste and texture due to its acidic nature reacting differently with the baking powder.
Raspberries – You’ll need a full cup of fresh raspberries to achieve the perfect balance of fruit and chocolate in this recipe. When selecting your raspberries, look for plump, firm berries that are uniform in color and free from any soft spots or mold. Freshness is key here; soft or mushy raspberries are likely past their prime and will break apart too easily when gently folded into the thick brownie batter, potentially creating a less appealing texture and appearance in the finished product. Fresh berries maintain their shape and provide those delightful bursts of flavor.
Step-by-Step Guide: How to Make Decadent Chocolate and Raspberry Brownies
Creating these rich raspberry brownies is a straightforward process that yields incredibly rewarding results. Follow these simple steps to bake your perfect batch of fudgy, fruit-filled chocolate goodness:
Begin by sifting together the dry ingredients: flour, Dutch-processed cocoa powder, baking powder, and a pinch of salt into a medium bowl. Sifting is highly recommended, especially for cocoa powder, as it tends to clump and can make your batter lumpy if not properly incorporated. Set this mixture aside.
In a large, microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. While a double boiler on the stovetop is a perfectly valid method for melting, I find the microwave to be quicker and more convenient. Heat in 30-second intervals, stirring thoroughly after each to prevent scorching, until the mixture is completely smooth and glossy.
Once the chocolate and butter are melted, whisk in the granulated sugar until well combined. Allow this mixture to cool slightly for about 5 minutes; this crucial step prevents the eggs from scrambling when added. Then, whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the vanilla extract for an aromatic boost.
Gently add the sifted dry ingredients to the wet chocolate mixture. Stir just until combined, being careful not to overmix, which can lead to tough brownies. The batter will be notably thick at this stage. Finally, with a light hand, fold in the fresh raspberries and the extra chopped dark chocolate chunks, reserving a few for sprinkling on top.
Prepare a 9-inch square baking pan by greasing it and then lining it with parchment paper, ensuring the paper overhangs on two sides. This makes for effortless lifting and removal once your brownies have cooled. Spread the thick, luscious brownie batter evenly into the prepared pan. For an extra touch of visual appeal and flavor, scatter the reserved fresh raspberries and chopped chocolate over the top of the batter before baking.
Bake your raspberry brownies in a preheated oven at 350°F (175°C) for approximately 33-37 minutes. The key to perfect fudgy brownies is not to overbake them. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs attached, rather than completely clean. Overbaking can lead to dry, cakey brownies, so keep a close eye on them during the last few minutes of baking.
Storage and Freezing Instructions for Your Raspberry Brownies
To ensure your delicious raspberry brownies stay fresh and enjoyable for as long as possible, proper storage is key. Here’s how to best store them, whether you plan to eat them in a few days or save them for a later treat:
For immediate enjoyment, these brownies can be stored at room temperature. Place them in an airtight container to prevent them from drying out. They will remain wonderfully fresh and fudgy for about 1-2 days, perfect for a quick indulgence or sharing with friends and family.
If you wish to extend their shelf life, storing them in the refrigerator is an excellent option. Transfer the cooled brownies to an airtight container and place them in the fridge, where they will stay fresh for 3-5 days. You can enjoy them chilled for a denser chew, or bring them back to room temperature (or slightly warm them) before serving.
For long-term storage, these raspberry brownies freeze beautifully. Once completely cooled, cut them into individual squares. Arrange the squares in a single layer in an airtight, freezer-safe container. If you need to stack layers, place a piece of parchment or wax paper between each layer to prevent sticking. They can be stored in the freezer for up to 1 month without compromising flavor or texture. When you’re ready to enjoy, simply defrost them at room temperature for an hour or two, or gently warm them in the microwave for a few seconds.
Frequently Asked Questions About Raspberry Brownies
Here are some common questions and helpful answers to ensure your raspberry brownie baking experience is a complete success:
I strongly advise against using frozen raspberries for these brownies. Frozen berries release a significant amount of moisture as they thaw and bake, which can introduce too much water into the brownie batter. This excess moisture can alter the delicate balance of the recipe, potentially leading to a less fudgy, more cake-like, or even gummy texture, and may also affect the baking time and overall structural integrity of the brownies. For the best results and the desired firm-yet-jammy pockets of fruit, fresh raspberries are essential.
The ideal baking time for these brownies is between 33-37 minutes. However, oven temperatures can vary significantly, so relying solely on time isn’t always foolproof. The most reliable method to check for doneness is the toothpick test. Insert a toothpick into the center of the brownies; it should come out with just a few moist crumbs attached. If it comes out completely clean, your brownies are likely overbaked and might be dry and chewy. If it’s still wet batter, they need more time. Be vigilant not to overbake, as this is the primary cause of dry, crumbly brownies.
Yes, you can certainly use an 8-inch square pan if you prefer a thicker, taller brownie. When switching to a smaller pan, the batter will be deeper, meaning it will require a slightly longer baking time to cook through evenly. I recommend increasing the baking time by approximately 5 minutes, but always keep a close eye on them and perform the toothpick test to ensure they are baked to perfection without overcooking.
Absolutely! To adapt this recipe for a dairy-free diet, you will need to make a couple of simple substitutions. Replace the regular chopped dark chocolate with a high-quality dairy-free dark chocolate (ensure it’s labeled as such). Similarly, substitute the unsalted butter with a reliable dairy-free butter alternative. Be aware that some dairy-free chocolates or butters might have a slightly different fat content or composition, which could make the brownie batter a little thinner and potentially extend the baking time slightly. You might also be interested in trying our salted almond butter brownies, which are naturally dairy-free and incredibly delicious!
Key Recipe Tips for Baking the Best Raspberry Brownies
Achieving perfectly fudgy and flavorful raspberry brownies every time involves a few essential techniques. Keep these expert tips in mind for a truly successful baking experience:
- Melting Chocolate Correctly. When melting the chocolate and butter together, precision is key. If using a microwave, heat in short 30-second bursts, stirring diligently after each interval until the mixture is completely smooth and free of lumps. This prevents the chocolate from scorching, which can lead to a grainy texture and burnt flavor. Alternatively, a double boiler on the stovetop is a gentler method, allowing for more controlled melting.
- Accuracy with Weighted Measurements. For optimal results and consistency, I highly recommend using a kitchen scale for this recipe, especially for dry ingredients like flour and cocoa. Weighted measurements (in grams) offer far greater accuracy than volumetric cup measurements. If you are using cups, remember to use the “spoon and level” method: gently spoon the flour and cocoa into your measuring cup until overflowing, then level it off with a straight edge. Scooping directly from the bag can compact the ingredients, leading to too much flour or cocoa and affecting the brownie’s texture.
- The Magic of Parchment Paper. Don’t skip lining your brownie pan with parchment paper! After lightly greasing the pan, cut a piece of parchment paper to fit the bottom and extend up two opposite sides. This “sling” acts as handles, allowing you to easily lift the entire slab of cooled brownies out of the pan without any sticking or damage. It makes slicing and serving incredibly simple and mess-free.
- Cooling the Melted Chocolate Mixture. This is a crucial step that prevents a common baking mishap. After incorporating the sugar into the melted chocolate and butter, allow the mixture to cool for about 5 minutes. Adding eggs to a hot mixture can cause them to scramble, resulting in an unappealing texture. A slightly cooled mixture ensures the eggs emulsify smoothly into the batter, contributing to a truly fudgy brownie.
- Room Temperature Eggs for Smoothness. For the best incorporation and a uniformly smooth batter, ensure your eggs are at room temperature before adding them. Cold eggs can cause the melted chocolate mixture to seize or become lumpy. Room temperature eggs blend more easily and create a more homogenous batter, leading to a superior final texture.
- Gently Fold in the Raspberries. When it’s time to add the fresh raspberries, handle them with care. Gently fold them into the thick brownie batter using a spatula. While a few berries might naturally break apart, the goal is to keep most of them intact. This preserves their structural integrity, ensuring you get delightful bursts of whole, jammy raspberries in every bite, rather than a uniformly mushy texture.
- Patience is Key: Cool Before Cutting. It can be tempting to slice into warm brownies, but for clean, perfectly shaped squares and the ultimate fudgy texture, it’s essential to let them cool completely on a wire rack. As brownies cool, they continue to set and firm up. Attempting to cut them while warm often results in crumbly, uneven edges and a messier presentation.
We hope you love baking and enjoying these incredible raspberry brownies as much as we do! If you make this recipe, we’d absolutely love to hear what you think and see your beautiful creations in the comments below!
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Print Recipe
Fudgy Raspberry Brownies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Leanne
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 brownies
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Description
These rich, fudgy, and utterly indulgent Raspberry Brownies are a symphony of flavors and textures, featuring premium cocoa, melted dark chocolate, generous dark chocolate chunks, and vibrant fresh raspberries. Perfect for any celebration or a luxurious everyday treat!
Ingredients
- 1 cup (140g) all purpose white flour
- 1/3 cup (35g) Dutch-processed cocoa, sifted if lumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces (170g) dark chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 1 1/2 cups (315g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (130g) fresh raspberries
- 2.5 ounces (70g) chopped dark chocolate or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and meticulously line a 9-inch square baking pan with parchment paper, ensuring it overhangs on two sides to create a convenient sling for lifting.
- In a clean, medium-sized bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and fine sea salt. This sifting step is important to remove any lumps, especially from the cocoa, ensuring a smooth and even batter. Set the bowl aside.
- In a large, microwave-safe bowl, combine the 6 ounces (170g) of chopped dark chocolate and the 1/2 cup (113g) of unsalted butter. Microwave in 30-second intervals, stirring thoroughly after each, until the chocolate and butter are completely melted and the mixture is smooth and glossy.
- Add the 1 1/2 cups (315g) of granulated sugar to the melted chocolate mixture and whisk until well combined. Allow this mixture to cool slightly for about 5 minutes; this prevents the eggs from cooking when added.
- One at a time, whisk in the 3 large room temperature eggs until each is fully incorporated into the mixture. Stir in the 1 teaspoon of vanilla extract until fragrant.
- Gradually add the sifted dry ingredients to the wet chocolate mixture. Stir gently with a spatula until just combined. Be careful not to overmix; overmixing can lead to tougher brownies. The batter will be quite thick.
- Gently fold in most of the 1 cup (130g) fresh raspberries and the 2.5 ounces (70g) of chopped dark chocolate or chocolate chips, reserving a small amount of both for scattering on top of the brownies.
- Transfer the thick brownie batter into the prepared 9-inch square pan. Use an offset spatula or the back of a spoon to spread the batter evenly to all corners. Scatter the remaining reserved raspberries and chopped chocolate over the top for an appealing finish.
- Bake for 33-37 minutes. To check for doneness, insert a toothpick into the center of the brownies; it should come out with just a few moist crumbs attached, indicating a perfectly fudgy texture. Avoid overbaking.
- Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack within the pan. Once cool, use the parchment paper overhang to lift the brownies out and then cut them into neat squares for serving.
Notes
- If you prefer not to use a microwave, a double boiler on the stovetop is an excellent alternative for gently melting the chocolate and butter together. Place a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water, and stir until smooth.
- For consistent baking results, especially with dry ingredients, using a kitchen scale for weighted measurements is always recommended. If you rely on cup measurements, remember to always use the “spoon and level” technique for flour and cocoa: gently spoon the ingredient into the measuring cup until it overflows, then level it off with the back of a knife or a straight edge. This prevents compacting and over-measuring, which can make your brownies dry.
- Allowing the melted chocolate mixture to cool for about 5 minutes after adding the sugar is a critical step. This ensures the mixture isn’t too hot when the room temperature eggs are incorporated, preventing them from scrambling and helping to create a beautifully smooth, cohesive batter.
- When folding in the fresh raspberries, exercise a gentle hand. While it’s perfectly fine if a few berries break apart slightly, the aim is to keep the majority intact. This ensures you get distinct, juicy pockets of fruit throughout your brownies, rather than a uniformly pink or pulpy texture.
- For more in-depth advice on ingredient choices, troubleshooting, and storage, please refer to the detailed sections above the recipe card. These sections provide comprehensive insights to help you perfect your raspberry brownies.