Chocolate Raspberry Brownies
Chocolate Raspberry Brownies
Joanne Rappos
desserts
These brownies are gooey and ultra-fudgy brownies made double chocolate and fresh raspberries. They are simple and quick to make all in one bowl - no hand mixer required.
chocolate brownie recipe
chocolate, raspberries
chocolate, raspberries
These Raspberry brownies are a delicious dessert that combine the richness of chocolate with the sweet tartness of raspberries. They are gooey and ultra-fudgy brownies made double chocolate and fresh raspberries. They are simple and quick to make all in one bowl - no hand mixer required.
Raspberry Brownie Recipe Ingredients
- BUTTER: You will need unsalted butter for this recipe. It will be melted so no need to soften. You will need ½ cup or 1 stick
- CHOCOLATE: I typically use semisweet chocolate or bittersweet chocolate but for a sweeter batter you can use milk chocolate instead. The chocolate gets melted with the butter to make the batter. I also like to fold in semi sweet chocolate chips to the batter for extra pools of chocolate.
- EGGS: You will need 2 large eggs for this recipe - room temperature.
- FLOUR: I use all purpose flour for this recipe - I have not tested it with gluten free flour.
- COCOA POWDER: I use unsweetened cocoa powder - usually the baking kind for all my baking recipes.
- VANILLA: Pure vanilla extract is what I use for best flavor.
- RASPBERRIES: I like to use fresh raspberries for best flavor and texture. Frozen will work in a pinch but may add more moisture to the batter. I prefer fresh when possible. I like to pick out the most firm ones for the batter as they will not easily get mashed while folding them into the brownie batter.
How to Make Raspberry Brownies
- Prepare Pan: Preheat oven and prepare baking pan - grease and line
- Whisk Dry Ingredients: Whisk flour with baking powder and salt in a medium bowl.
- Prepare Brownie Batter: Melt butter and chocolate then whisk in sugar followed by eggs, and vanilla. Fold dry ingredients into the wet ingredients. Fold in berries and chocolate chips.
- Transfer Batter to Prepared Pan: Transfer batter and smooth evenly in pan. Top with some extra raspberries and chocolate chips. Lightly press them into the batter if needed.
- Bake: Transfer pan to preheated oven and bake 25 mins or until done
- Cool & Chill: Remove from oven once done, allow to cool in pan over cooling rack until room temperature, chill for 1-2 hours for extra fudgy brownies.
Tips For Making the Raspberry Brownies
- Just like any other brownie recipe you don’t want to over bake them. Over baking tends to dry them out. Essentially you want your brownies to be puffed up a bit out of the oven, mostly set and edges golden, with a bit of a wobble in the middle - that will ensure these are nice and fudgey.
- Brownies are great make ahead desserts and get better and fudgier after having some time in the fridge. Allow your brownies to cool In pan or rack to room temperature then refrigerate for 1-2 hours, then slice and serve. If leaving in the fridge over night - wrap with foil and slice when ready to serve.
- Because raspberries are more fragile be careful to lightly fold them into the batter so that they don’t fall apart or get too mashed up. That is why I tend to pick out the firmer ones from the bunch for this recipe. Some recipes call for sticking the fresh raspberries in the freezer for a few minutes while you prepare your ingredients and preheat the oven to firm them up a little without freezing them. I have not needed to try this but if you think you may need to do this because your raspberries are on the softer side - feel free to do that and remove them from freezer when ready to add them to the batter with the chocolate chips.
- Bake times will vary depending on ovens and bakeware. I always use a thermometer in the oven when I preheat it to ensure the oven is properly pre heated and I typically use a metal baking pan over ceramic as they conduct heat evenly and tend to bake up more predictably when it comes to baking time.
Raspberry Brownie Storage Tips and Freezing:
- Room Temperature: 1-2 days in an airtight container. Because the berries will continue to release their natural juices I tend to lean towards always storing these in the fridge.
- Refrigerator: 3–5 days (best for keeping them moist due to the fruit).
- Freezer: Up to 2–3 months; cooled then wrapped tightly in plastic wrap and place in an airtight container or freezer bag. Thaw overnight in the fridge.
- Preparation & Freezing Tip: For maximum freshness, store them uncut as a full block. I would say they freeze better this way too. Slice when ready to serve.
- Serving Tip: If refrigerated, let them sit at room temperature for ½ hour or so for softer texture.
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Recipe
Yields: One 8x8 inch pan
Servings: 9-12
Prep Time: 20 mins
Bake Time: 25-30 mins
Ingredients
- 3 oz semisweet chocolate chopped (or you can use morsels/chips)
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ teaspoon salt
- ¾ cup all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- ½ cup semi sweet chocolate chips, plus a few extra for topping
- ⅔ cups fresh raspberries, plus a few extra for topping
Directions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper with overhanging edges for easy removal from pan.
Combine Dry Ingredients
- In a small bowl or in measuring cup whisk together the flour, cocoa powder and salt. Set aside.
Make Brownie Batter
- In a medium size sauce pan over low heat melt the butter and the chocolate stirring often then remove pan from heat.
- Whisk in the sugar until combined. Followed by the vanilla. It will be grainy.
- dd the eggs while whisking vigoroulsy until emulsified and slightly foamy, approx 30-60 seconds.
- Then add in the flour cocoa mixture and use a spatula or wooden spoon to mix and fold it in to the batter until most of the flour has been mixed in. Do not over mix.
- Add the raspberries and chocolate chips and very gently fold them into the batter - try to avoid mashing the raspberries too much.
- Transfer batter into the prepared pan. Smooth the top. Batter will be thick and that is ok. Press in a few extra raspberries and extra chocolate chips over top the batter.
Bake & Chill
- Transfer brownies to preheated oven and bake for 25-30 minutes until set, slightly puffed and a toothpick or cake tester inserted into the center of the brownies comes out with moist crumbs.
- Let the brownies cool completely in pan over cooling rack and then refrigerate for 1-2 hours until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and slice into squares. If leaving in the fridge over night - wrap with foil and slice when ready to serve. Store brownies in the fridge for best texture in an airtight container or wrapped with aluminum foil for up to 5 days.
