Go Back
–+ servings
Raspberry Brownies

Decadent Raspberry Brownies for an Irresistible Treat

These raspberry brownies combine gooey chocolate and tart raspberries, creating an irresistible dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 200 grams Dark Chocolate Opt for high-quality semi-sweet for the best results.
  • 115 grams Unsalted Butter Feel free to substitute with margarine for a dairy-free treat.
  • 3 large Eggs Using room-temperature eggs helps them incorporate better.
  • 250 grams Granulated Sugar Sweetens your brownies and locks in moisture.
  • 50 grams Brown Sugar Enhances flavor with a hint of molasses.
  • 50 grams Cocoa Powder Choose unsweetened Dutch-processed cocoa for extra richness.
  • 100 grams All-Purpose Flour For gluten-free brownies, substitute with oat flour or a gluten-free blend.
  • 1/4 teaspoon Salt Balances sweetness and enhances overall flavors.
For the Raspberry Layer
  • 200 grams Raspberries Fresh or frozen, they infuse flavor and moisture.
  • optional Freeze-Dried Raspberries Offers a decorative touch and a unique burst of flavor.

Equipment

  • Oven
  • 9-inch brownie pan
  • Double boiler or microwave-safe bowl
  • Mixing Bowls
  • Rubber spatula
  • Parchment Paper
  • wire rack

Method
 

Step-by-Step Instructions for Raspberry Brownies
  1. Preheat your oven to 175°C (350°F) and prepare a 9-inch brownie pan.
  2. Melt unsalted butter and dark chocolate using a double boiler or microwave until smooth.
  3. Whip together the eggs, granulated sugar, and brown sugar until pale and fluffy.
  4. Slowly mix in the melted chocolate and butter to the egg mixture.
  5. Sift together flour, cocoa powder, and salt, then fold into the wet mixture.
  6. Pour the batter into the pan and press fresh raspberries into the top.
  7. Bake for 40 to 45 minutes until the edges are set and a toothpick comes out with moist crumbs.
  8. Let the brownies cool completely in the pan before slicing.
  9. Optionally dust with freeze-dried raspberries before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Follow tips for weighing ingredients and using room temperature eggs for best results.

Tried this recipe?

Let us know how it was!