Raspberry Chocolate Brownies
These homemade Raspberry Chocolate Brownies are moist and very easy to make. If you love chocolate with raspberries, this is the recipe for you! Fresh raspberries adding intersting twist to a classic taste of brownies.
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Ingredients needed
- Dark chocolate. Chocolate chips or any of your favorite dark chocolate will work for this recipe.
- Butter. Two sticks of unsalted butter is used to melt the chocolate for the brownie batter.
- Eggs. Large eggs.
- Sugar. Granulate white sugar used for this recipe.
- Oil. Vegetable or light olive oil can be used in this recipe.
- Vanilla extract.
- Flour. All-purpose white flour is used for this recipe.
- Cocoa powder. For best result use Cacao Barry Extra Brute Cocoa Powder.
- Baking powder
- Pinch of salt
- Fresh raspberries. Fresh raspberries work great for this.
How to make Raspberry Chocolate Brownies
Heat oven to 350oF. Line a 9 x 9-inch (or 9 x13-inch) baking tray with parchment paper. Spray with baking spray (optional).
In a saucepan over medium heat, melt chocolate and butter. Set aside to cool 10-15 minutes.
In the mixing bowl whisk together eggs, sugar, oil, and vanilla extract. Add the cooled chocolate mixture into the egg mixture.
Whisk together flour, cocoa powder, and salt. Sift these dry ingredients into the chocolate batter until no streaks remain.
Pour brownie batter into prepared baking pan. I used 9×13-inch pan. Spread with spatula. Add fresh raspberries on top. Bake at 350F 30-40 minutes. Cool and cut into bars before serving.
How to store brownies
Store brownies in an airtight container in the refrigerator for up to 3 days. I would not recommend freezing these brownies.
Tips for making raspberry chocolate brownies
- Fresh raspberries are in this recipe. I do not recommend using frozen.
- You can use fresh strawberries or other berries for this recipe.
- Use good quality chocolate.
- I used 9 x 13-inch baking pan. If you are going to use bigger pan, you will need to double the recipe.
How to serve Brownies
Brownies are taste better when they served warm.
Serve brownies with generous scoop of vanilla ice cream on top.
You can also add Cream Cheese Whipped cream.
If you make these Raspberry Chocolate Brownies, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Chocolate Lava cake
- Fall cookies
- Chocolate Brownie cookies
- Dark Chocolate Raspberry macarons
- Chocolate Swirl Meringue cookies
Raspberry Chocolate Brownies
Equipment
- 1 whisk
- 1 baking pan
Ingredients
- 2 cups dark chocolate
- 1 cup unsalted butter (2 sticks)
- 4 eggs, large
- 1 ¼ cups granulate sugar
- 3 Tbsp oil (vegetable or light olive oil)
- 1 Tbsp vanilla extract
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- 1 cup fresh raspberries
Instructions
- Heat oven to 350oF. Line a 9 x 9-inch (or 9 x13-inch) baking tray with parchment paper. Spray with baking spray (optional).
- In a saucepan over medium heat, melt chocolate and butter. Set aside to cool 10-15 minutes.
- In the mixing bowl whisk together eggs, sugar, oil, and vanilla extract.
- Add the cooled chocolate mixture into the egg mixture.
- In the separate mixing bowl whisk together flour, cocoa powder, and salt.
- Sift these dry ingredients into the chocolate batter until no streaks remain.
- Pour brownie batter into prepared baking pan.
- Spread with spatula.
- Add fresh raspberries on top.
- Bake at 350oF for 35-40 minutes.
- Cool and cut into bars before serving.