Raspberry Chocolate Brownies
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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 add an interesting twist to the classic taste of brownies.
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.You can also use vanilla bean paste.
- Flour. All-purpose white flour is used for this recipe.
- Cocoa powder. For best result use Cacao Barry Extra Brute Cocoa Powder.
- Baking powder. Do not substitute with baking soda.
- Pinch of salt. Used for taste.
- Fresh raspberries. Fresh raspberries work great for this.
How to make this recipe
Heat oven to 350oF (175oC). 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 for 10-15 minutes. In the mixing bowl whisk together eggs, sugar, oil, and vanilla extract. Add the cooled chocolate mixture to 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 a 9×13-inch pan. Spread with a spatula. Add fresh raspberries on top. Bake at 350oF (175oC) for 30-40 minutes. Cool and cut into bars before serving.
Expert Tips
- 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 a 9 x 13-inch baking pan. If you are going to use a bigger pan, you will need to double the recipe.
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Recipe FAQs
Store brownies in an airtight container in the refrigerator for up to 3 days.
I would not recommend freezing these brownies. Fresh raspberries will become soggy after defrosting.
Brownies are taste better when they served warm. Serve brownies with a generous scoop of vanilla ice cream on top. You can also add Cream Cheese Whipped cream on top.
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Recipe
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 (175oC). 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 for 10-15 minutes.
- In the mixing bowl whisk together eggs, sugar, oil, and vanilla extract.
- Add the cooled chocolate mixture to 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 a spatula.
- Add fresh raspberries on top.
- Bake at 350oF (175oC) for 35-40 minutes.
- Cool and cut into bars before serving.