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Sliced raspberry brownie squares on a cooling rack, showing the fudgy, dark chocolate interior, melted chocolate chips, and whole red fresh raspberries baked into the batter.

Raspberry Brownies

Rich, fudgy chocolate brownies bursting with fresh raspberries — the perfect mix of sweet and tart in every bite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1 cup fresh raspberries or frozen, unthawed
  • 1/2 cup chocolate chips optional

Equipment

  • Mixing Bowl
  • Whisk
  • 8x8 inch baking pan

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper.
  2. In a mixing bowl, whisk together melted butter and sugar until smooth.
  3. Add eggs and vanilla extract; whisk until well combined.
  4. Stir in cocoa powder, flour, and salt until just combined. Do not overmix.
  5. Gently fold in raspberries and chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25–30 minutes, until the center is set but still slightly fudgy. Cool completely before slicing.

Notes

For extra flavor, sprinkle a few raspberries and chocolate chips on top before baking. These brownies store well in an airtight container for up to 3 days.