Introduction

These thick fudgy chocolate raspberry brownies combine rich, gooey chocolate with bursts of fresh raspberries for a perfect balance of sweet and tart. Easy to make and utterly delicious, they are a decadent treat for any occasion.

A close-up view of a tray of nine cut squares of thick chocolate brownies, each square showing a rich, dark brown top layer with a slightly cracked and textured surface. Swirls of glossy, deep red raspberry sauce are spread unevenly across each piece, creating a marbled effect with some fresh, whole raspberries visible mainly embedded near the center squares. The brownies have a dense and fudgy look with a moist, glossy texture from the sauce ribbons that highlight the fruity contrast against the dark chocolate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons unsalted butter
1 cup chocolate chips or chunks (high quality)
3 large eggs (room temperature)
1 cup light brown sugar (packed)
⅔ cup all-purpose flour (weighed in grams or spooned and leveled)
2 tablespoons cocoa powder
½ teaspoon salt
1 cup raspberries (fresh or frozen, do not thaw if frozen)
2 tablespoons raspberry jam (optional)

Instructions

Step 1: Preheat the oven to 350°F and line an 8-inch square metal pan with parchment paper.
Step 2: In a medium microwave-safe bowl or a pot over the stove, melt the butter and chocolate together until smooth. Let it cool slightly so it won’t cook the eggs in the next step.
Step 3: In a large bowl, beat the eggs and brown sugar on medium speed until light and airy, which should take a few minutes. Stir in the melted chocolate mixture until well combined.
Step 4: Whisk together the flour, cocoa powder, and salt. Fold the dry ingredients gently into the wet ingredients just until a few flour streaks remain. Then fold in the raspberries just until combined.
Step 5: Spread the brownie batter evenly into the prepared pan. If using, swirl raspberry jam on top and sprinkle with extra raspberries.
Step 6: Bake on the middle rack until the edges are set but the center is still slightly jiggly, about 20-30 minutes. A toothpick inserted in the center should come out with some moist crumbs.
Step 7: Allow the brownies to cool completely in the pan, then remove and cut into even squares. Enjoy!

Tips & Variations

Use high-quality dark chocolate for a richer flavor and better texture.
Gently folding the raspberries prevents them from breaking up too much and coloring the batter.
For extra indulgence, add a sprinkle of sea salt on top before baking.
You can substitute frozen raspberries with fresh ones if preferred, but keep frozen raspberries unthawed to avoid excess moisture.
Omit the raspberry jam if you prefer a less sweet, more intense chocolate-raspberry flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm a brownie in the microwave for 10-15 seconds to restore its fudgy texture. These brownies also freeze well; wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.

How to Serve

The image shows nine square pieces of raspberry chocolate brownies closely arranged in a single layer. Each piece has a rich brown top layer with a slightly cracked, soft texture. Inside the cracks, there are glossy swirls of deep red raspberry sauce with visible raspberry seeds and whole raspberry pieces, adding bursts of bright red color. The raspberry jam appears shiny and slightly sticky, blending with the darker chocolate surface. The brownies are placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry instead of raspberries?

Yes, blueberries, blackberries, or chopped strawberries can be used as a substitute, though the flavor and moisture content may vary slightly.

How do I know when the brownies are done baking?

The edges should be set and slightly pulling away from the pan, while the center remains slightly jiggly. A toothpick inserted into the center should come out with some moist crumbs, not wet batter.