These easy and chewy Chocolate Raspberry Brownies are super fudgy, have a sweet raspberry sauce swirled on top and are filled with chunks of delicious chocolate. They are easy to make and do not use cocoa powder. The batter is made with melted chocolate instead, which makes these rich brownies extra scrumptuous!
Making these Chocolate Raspberry Brownies is quite simple and doesn't require any special equipment. Besides the saucepan that the butter is melted in, the rest of this recipe is made in just one bowl!
Adding the sweet raspberry sauce to the top of these moist brownies really gives them a beautiful look and adds a great fruity flavor which compliments the chocolate brownie so well.
This is a great recipe to make during the height of berry season, for Valentine's Day, special occasions, or any time of the year, really!
If you are looking for more delicious treats with berries, try one of these: Raspberry and White Chocolate Blondies, Oatmeal Blueberry Banana Muffins or Easy Strawberry Lemon Muffins with Crumb Topping.
Why You Will Love These
- They are chewy. These come out pefectly chewy which is what makes them so good! Baking these fudgy brownies until they just start to pull away from the pan gives them the most perfect texture that isn't too cakey.
- The raspberry sauce. The sweet raspberry sauce swirled on top of the rich brownie batter is super pretty and also quite delicious! Raspberry and chocolate are the perfect combination for this easy brownie recipe.
- The chunks of chocolate. The chunks of chocolate that you fold into the batter provide an added texture element to the chewy brownies! It also adds to the rich chocolate flavor of the batter.
- Raspberries: Fresh raspberries work great for this. You could also use frozen, if that is what you have on hand.
- Sugar: Granulated white sugar and brown sugar are both used for this recipe.
- Butter: One stick of unsalted butter is used to melt the chocolate for the brownie batter.
- Chocolate: I like to use a 70% cocoa dark chocolate bar for the brownie batter. For the chocolate chunks that are mixed in to the batter, the options are endless! I prefer to use a coarsley chopped raspberry dark chocolate bar but chocolate chips or your favorite kind of chocolate bar would work too!
- Egg: You will need one egg and one egg yolk.
- Vanilla extract: I prefer to use vanilla bean paste but regular vanilla extract will work too.
- Flour: All-purpose white flour is used for this recipe.
- Baking powder
Step by Step Instructions
Here is how to make these delicious raspberry chocolate brownies. Be sure to check out the recipe card below for the full ingredient list and instructions.
Make the Raspberry Sauce
STEP 1: In a small saucepan, add the raspberries, sugar and water. Heat over medium-low heat for 5 minutes, stirring occasionally.
STEP 2: Transfer the raspberry mixture to a blender. Puree the mixture until it is smooth.
STEP 3: Pour the mixture back into the saucepan through a fine mesh sieve. Using a whisk, stir the pureed raspberry mixture through, leaving the solids in the sieve to be discarded.
STEP 4: Cook the raspberry mixture over medium-low heat for 10 minutes or until slightly thickened. Set it aside to cool slightly while you prepare the brownie batter.
Make the Brownies
STEP 1: Heat the oven to 350°F. Line an 8x8-inch square baking pan with a 6-inch strip of parchment paper and a light coating of cooking spray on the bottom and sides of the pan.
STEP 2: Heat the butter in a small saucepan over medium heat just until melted. Add the chopped chocolate and stir until fully melted and smooth. Set aside to cool slightly.
STEP 3: In a medium mixing bowl, add the butter, brown sugar, egg, egg yolk, and vanilla. Stir with a whisk until the ingredients are fully combined.
STEP 4: Whisk the melted chocolate mixture into the butter mixture until the ingredients are fully combined.
STEP 5: Add the flour, baking powder, salt and chopped chocolate to the chocolate mixture. Fold all the ingredients together with a rubber spatula just until the ingredients are combined.
STEP 6: Transfer mixture to the prepared pan. Using an offset spatula, spread the batter in an even layer making sure to push it to the edges and corners.
STEP 7: Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
STEP 8: Place the pan in the preheated 350°F oven and bake for 25-27 minutes or until the edges are just beginning to pull away from the edges and the center is set.
STEP 9: Remove from the oven and let the brownies cool completely in the pan, at least 1 hour.
STEP 10: Using the parchment paper, pull the brownies out of the pan and place them on a cutting board. Cut the brownies into squares, or your desired shape and size.
When you put hot stuff into the blender, be sure to leave the top off a crack to allow steam to escape. Simply put a kitchen towel over the crack before blending to prevent any messes.
To get perfectly smooth cuts, allow brownies to cool on the counter and then place in the refrigerator for 20 minutes before cutting.
If you overcook the brownies, they will come out cakey instead of chewy. Be sure to take them out when the edges are just beginning to pull away from the pan for best results.
Yes. You can use frozen raspberries in place of the fresh raspberries.
I think this would be equally as delicious with strawberries! Just substitute 1 cup of chopped strawberries for the raspberries.
Baked raspberry brownies can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.
Store brownies in an airtight container or zip top bag in the freezer for up to 3 months. Thaw them on the counter for about one hour before eating.
Other Recipes to Try
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Chewy Chocolate Raspberry Brownies
- 1 cup raspberries
- ¼ cup sugar
- 1 tablespoon water
- 8 tablespoons unsalted butter
- 3.5 ounces 70% cocoa dark chocolate bar, coarsley chopped
- ¾ cup packed brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate, coarsley chopped
- In a small saucepan, add the raspberries, sugar and water. Cook over medium-low heat for 5 minutes, stirring occasionally.1 cup raspberries, ¼ cup sugar, 1 tablespoon water
- Transfer raspberry mixture to a blender leaving the top ajar to allow steam to escape. Puree raspberry mixture until smooth.
- Pour the raspberry mixture back into the saucepan through a fine mesh sieve, using a whisk to stir the sauce through the sieve. Discard the remaining solids in the fine mesh sieve.
- Return the pan to medium-low heat and continue to cook for 10 minutes or until thickened. Remove from heat and let cool slightly.
- Preheat oven to 350°F. Line a square baking pan with parchment paper or coat with cooking spray.
- Heat butter in a small saucepan over medium heat until melted. Remove from heat and add the chopped dark chocolate. Stir until fully melted and smooth. Set aside to cool slightly.8 tablespoons unsalted butter, 3.5 ounces 70% cocoa dark chocolate bar, coarsley chopped
- In a medium bowl, combine the brown sugar, egg, egg yolk and vanilla. Stir with a whisk until well combined.¾ cup packed brown sugar, 1 egg, 1 egg yolk, 2 teaspoons vanilla
- Add the chocolate mixture to the brown sugar mixture and stir with a whisk until fully combined.
- Add the flour, baking powder, salt and chopped chocolate to the chocolate mixture. Using a rubber spatula, fold in the ingredients just until combined.1 cup flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup chocolate, coarsley chopped
- Transfer mixture to prepared baking pan. Spread evenly.
- Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
- Bake in 350°F oven for 25-27 minutes.
- Remove from the oven and let cool completely before cutting into squares.