why make this recipe
Raspberry Chocolate Brownies are rich, fruity, and simple to make. You get deep chocolate flavor and bright raspberry notes in each bite. If you like trying other brownie styles, check the black bean brownies recipe for a different healthy twist.
introduction
This recipe makes thick, fudgy brownies with fresh raspberries and extra chocolate chips. The mix is quick to whisk and bakes in one pan. The raspberries give a fresh sharp taste that balances the dark chocolate.
how to make Raspberry Chocolate Brownies
- Preheat the oven and prepare the pan. Set the oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, leaving two sides to overhang for easy lifting.
- Whisk the eggs and sugars. In a large bowl add 100 grams (1/2 cup) caster or granulated sugar, 90 grams (1/2 cup) brown sugar, 1 teaspoon vanilla extract and 3 large cold eggs. Whisk by hand for 30 seconds until smooth and combined.
- Melt the butter and chocolate. In a heatproof bowl add 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped, and 200 grams (1 and 1/3 cup) dark or semi-sweet chocolate broken into pieces. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Let it cool for a few minutes if it is too hot to touch. For a sugar-free or lower sugar idea, you can also see the date-sweetened brownies.
- Combine wet and dry. Add the melted chocolate mixture to the whisked eggs and sugar. Whisk by hand to combine. Add 80 grams (1/2 cup + 2 teaspoons) plain flour, 20 grams (1/4 cup) sifted cocoa powder and a pinch of salt. Whisk until you have a smooth and thick batter.
- Fold in raspberries and chips. Gently fold in 125 grams (1 cup) fresh raspberries and 80 grams (1/2 cup) chocolate chips. Transfer the batter to the prepared pan and very gently smooth the top. Press a few extra raspberries into the top to decorate.
- Bake and cool. Bake for about 30–35 minutes or until cooked through. The edges should start to crack and the center should not wobble. Leave the brownie in the pan to cool completely before lifting out and cutting into squares.
Ingredients :
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
- 200 grams (1 and 1/3 cup) dark chocolate or semi-sweet chocolate (50-70% cocoa), broken into pieces
- 80 grams (1/2 cup + 2 teaspoons) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- Pinch of salt
- 125 grams (1 cup) fresh raspberries, plus extra for decorating
- 80 grams (1/2 cup) chocolate chips
Directions :
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add caster sugar, brown sugar, vanilla and eggs. Whisk by hand for 30 seconds until mixture is combined and smooth.
- In a separate heatproof bowl, add butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. If it’s hot to the touch, leave it for a few minutes to cool slightly.
- Add chocolate mixture to the whisked eggs and sugar. Whisk by hand to combine. Then add flour, cocoa powder and salt and whisk until you have a smooth and thick brownie batter.
- Fold in fresh raspberries and chocolate chips. Transfer brownie batter to prepared pan and very gently smooth the top. Press a few extra raspberries into the top.
- Bake brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave brownie in pan to cool completely before cutting into squares.
how to serve Raspberry Chocolate Brownies
Serve brownies at room temperature or slightly warm. Add a scoop of vanilla ice cream, a dusting of cocoa or a few fresh raspberries on top. To choose the best chocolate for topping, you can read a short Dubai chocolate guide about chocolate types and quality.
how to store Raspberry Chocolate Brownies
- Room temperature: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days. Let them come to room temperature before serving.
- Freeze: Wrap slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature.
tips to make Raspberry Chocolate Brownies
- Use fresh raspberries for bright flavor. If using frozen, do not thaw them first to avoid extra water in the batter.
- Do not overmix after you add the flour. Stir until just combined.
- Let the chocolate cool a bit before adding to eggs so you don’t cook the eggs.
- For a lighter or protein-rich take, you might like recipes such as cottage cheese brownies.
- Press a few raspberries into the top before baking for a pretty finish.
variation (if any)
- Add chopped nuts like walnuts or almonds for crunch.
- Swap raspberries for strawberries or cherries.
- Use white chocolate chips for a sweeter contrast.
- Make a swirl: add a little cream cheese or ganache on top and swirl lightly before baking.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Keep them frozen and fold in gently. They may make the batter a bit wetter.
Q: How do I know when brownies are done?
A: The edges should crack and the center should not wobble. A toothpick may come out with a few moist crumbs.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and check the bake time earlier. Start checking at 20 minutes.
Q: Can I use milk chocolate instead of dark?
A: Yes. Milk chocolate makes sweeter brownies. Dark chocolate gives deeper chocolate flavor.
Raspberry Chocolate Brownies
These rich, fudgy brownies are infused with fresh raspberries and extra chocolate chips, balancing deep chocolate flavor with a bright raspberry note in every bite.
Ingredients
Method
Preparation
- Preheat the oven to 180 C (350 F) standard or 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, leaving two sides to overhang.
- In a large bowl, add caster sugar, brown sugar, vanilla extract, and cold eggs. Whisk by hand for 30 seconds until smooth and combined.
- In a heatproof bowl, add unsalted butter and dark chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Allow to cool for a few minutes if too hot.
- Add the melted chocolate mixture to the whisked eggs and sugar. Whisk by hand to combine. Then, add flour, cocoa powder, and a pinch of salt, whisking until you achieve a smooth and thick batter.
Combining and Baking
- Gently fold in fresh raspberries and chocolate chips. Transfer the brownie batter into the prepared pan and smooth the top gently, pressing a few extra raspberries into the surface for decoration.
- Bake for about 30–35 minutes or until cooked through. The edges should start to crack, and the center should not wobble. Allow to cool completely in the pan before lifting out and cutting into squares.
Notes
Store brownies at room temperature in an airtight container for up to 2 days, in the fridge for 5 days, or freeze for up to 2 months.