These fudgy raspberry brownies are rich, chocolatey, and dotted with bursts of tart raspberry flavor. They’re easy to make with minimal cleanup in one bowl and are perfect when you want a simple dessert that still feels a little special.
These fudgy brownies are one of those recipes that feel fancy but are actually very easy to make. Everything comes together in just one bowl, which means less mess and more time enjoying eating the brownies.
These brownies were adapted from my popular better than box mix brownie recipe. The brownies bake up rich and dense with a deep, dark chocolate flavor, while the raspberries add a bright pop that adds a tart brightness.
They’re great for everything from casual get-togethers to holidays, and they’re especially nice when you want a dessert that’s a little different from classic brownies without being overly complicated.
Ingredient notes and substitutions
- Butter: If using salted butter, reduce the salt to 1/2 teaspoon salt.
- Brown sugar: Light or dark brown sugar will work.
- All-purpose flour: I highly recommend weighing the flour for the most accurate measurements (click on “metric” just above the ingredients for the weights). You can also stir or sift the flour, lightly spoon it into the measuring cup, and level. Be careful to avoid packing the flour as that will give you dry or cakey brownies.
- Unsweetened cocoa powder: I’ve only used unsweetened cocoa powder and haven’t tried using Dutch-process cocoa powder in this recipe.
- Salt: If using table salt, halve the amount of salt.
- Raspberries: You can use a different type of berry, like blueberries, if you prefer. Just be careful with berries like strawberries as they can have a lot more moisture which will affect the brownie batter texture.
- Chocolate chips: The brownies are more dark-chocolate flavored. If you would like sweeter brownies, you can use milk chocolate chips or even white chocolate chips.
How to make fudgy chocolate raspberry brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Line a 9×13 baking pan with parchment paper.
Step 2: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and vanilla until well combined. Please don’t use a hand mixer for this recipe as that will beat too much air into your batter, and you won’t get fudgy/dense brownies.
Step 3: Whisk eggs, one at a time, until thoroughly blended together.
Step 4: Add dry ingredients (flour, cocoa powder, and salt). Stir until just combined, but don’t overmix! Overmixing will give you cakey brownies.
Step 5: Using a rubber spatula, fold the chocolate chips into the brownie batter.
Step 6: Add raspberries, then use the spatula to gently fold them in.
Step 7: Pour batter into the prepared pan. Add a few additional raspberries and chocolate chips over the tops of the brownies.
Step 8: Bake for about 30-40 minutes. The edges should look dry and set, but there should still be fudgy crumbs when a toothpick is inserted into the middle.
Step 9: Cool in the pan until room temperature before cutting and serving.
Recipe Tips!
- Checking for doneness: These brownies will have a thin, shiny crust on top. They’ll be set at the edges and still look a little fudgy in the middle. When a wooden toothpick is inserted in the center, it should come out with just a few moist crumbs attached. If you bake the brownies until the toothpick comes out clean, the brownies won’t be as moist and fudgy.
- Add-ins: Feel free to stir in add-ins like chopped nuts along with the mini chocolate chips.
- Glass pan: If using a glass pan, decrease the temperature by 25F and begin checking about 5 minutes sooner.
Storage
I like to store brownies in an airtight container in the refrigerator because it helps to make them chewier and fudgier. It also makes them last a little longer.
If stored in the fridge, the brownies will keep for up to 4 or 5 days. If stored, covered, at room temperature, the brownies will keep 2-3 days.
More easy brownie recipes!
If you’ve tried this fudgy chocolate raspberry brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram, Pinterest, and YouTube for even more delicious food.
Fudgy Chocolate Raspberry Brownies (Easy One-Bowl Recipe)
Equipment
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs at room temperature
- 1 ¼ cups sifted all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup semi sweet chocolate chips
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking pan with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and vanilla until well combined.1 cup unsalted butter, 1 ½ cups light brown sugar, ½ cup granulated sugar, 1 tablespoon vanilla extract
- Whisk eggs, one at a time, until thoroughly blended together.4 large eggs
- Add flour, cocoa powder, and salt. Stir until just combined, but don’t overmix!1 ¼ cups sifted all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon kosher salt
- Using a rubber spatula, fold in the chocolate chips.1 cup semi sweet chocolate chips
- Add raspberries, then use the spatula to gently fold them in.2 cups fresh raspberries
- Pour batter into the prepared pan. Top with a few additional raspberries and chocolate chips.
- Bake for about 30-40 minutes. The edges should look dry and set, but there should still be fudgy crumbs when a toothpick is inserted into the middle.
- Cool in the pan until room temperature before cutting and serving.
Notes
- Butter: If using salted butter, reduce the salt to 1/2 teaspoon salt.
- Brown sugar: Light or dark brown sugar will work.
- All-purpose flour: I highly recommend weighing the flour for the most accurate measurements (click on “metric” just above the ingredients for the weights). You can also stir or sift the flour, lightly spoon it into the measuring cup, and level. Be careful to avoid packing the flour as that will give you dry or cakey brownies.
- Unsweetened cocoa powder: I’ve only used unsweetened cocoa powder and haven’t tried using Dutch-process cocoa powder in this recipe.
- Salt: If using table salt, halve the amount of salt.
- Chocolate chips: The brownies are more dark-chocolate flavored. If you would like sweeter brownies, you can use milk chocolate chips or even white chocolate chips.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Katie says
Delicious brownies! Easy to make. Different, distinctive look. Irresistible. This recipe us a keeper!
Kate Dean says
Thank you so much!
Penny Pinsker says
Can this recipe be halved? There are just two of us and a 9×13 pan makes way too much.
Kate Dean says
Hi! I haven’t halved this recipe to say for certain, but I would guess so.
Katie says
Penny, I halved it, 8×8 pan. Baked up beautifully.
Kate Dean says
Thank you!
M says
If fresh raspberries aren’t available, could frozen be used? If so, what would need to be adjusted? Thanks!