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Home » Meals » dessert » Easy Raspberry Brownies (dairy free)

Easy Raspberry Brownies (dairy free)

February 13, 2022 by Savoring Italy

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Best Ever Chocolate Raspberry Brownies-These dairy-free raspberry brownies are an easy one bowl brownie recipe made with flour, cocoa powder, chocolate chips, and fresh raspberries.

overhead image of best ever chocolate raspberry brownies

If you love chocolate and raspberries, this is the brownie recipe for you! 

Easy chocolate brownies, these are really a perfect dessert recipe! They are really simple to make, kid friendly, and so decadent! Even more amazing topped with a scoop of your favorite vanilla ice-cream.

I have to admit that my salted caramel brownies are my favorite brownies, but these are a close tie!! In my top 3 are these lovely pumpkin swirl brownies (so good!!). 

Originally published June 12, 2012. Updated on February 13, 2022. These were one of the best brownies I’ve made! I thought they would be really great for Valentine’s Day tomorrow.

Contents hide
1 Why you’ll love these brownies
2 What ingredients are in this brownie recipe
3 How to make easy raspberry brownies
4 Some variations for this brownie recipe:
5 Recipe Tips and FAQ’s:
6 Can I use frozen raspberries?
7 Are these brownies dairy-free?
8 Can I make these brownies gluten-free?
9 Can I use butter or margarine?
10 Can I bake brownies in a glass baking dish?
11 How to store raspberry brownies
12 Can I freeze brownies?
13 FAQ’s
14 More brownie recipes to try:
15 Best Ever Chocolate-Raspberry Brownies
15.1 Ingredients
15.2 Instructions
15.3 Nutrition

Why you’ll love these brownies

  • These chocolate raspberry brownies are made with cocoa powder and chocolate chips, so they are very rich and decadent.
  • SUPER easy to make!
  • They are also perfect for whenever you crave a rich brownie.
  • They are made Dairy-Free- I melted the butter (or margarine) in a saucepan with the sugar and chocolate chips.

Like I said, a really easy brownie recipe that is absolutely divine!

When a recipe is titled “best ever”, I just have to try it. It’s almost impossible to let it go without testing it for myself.

Then when it’s described as “Squidgy and super moreish”, I’m baking it the same day. I had to bake it the same day because I had NO clue what squidgy and moreish meant;). It was my duty to bake them and let you know if they were the best ever and if they were squidgy and super moreish.

image of best every chocolate raspberry brownies

This is a recipe from a magazine from England called BBC Good Food. Squidgy means soft and gooey. I found the definition of moreish (or morish) here: “This word is used to describe desserts in my house, when a single helping is simply not enough. You need more! It applies to anything – not just desserts.” 

Back to the brownies! Were they squidgy? Oh, yes. They were definitely squidgy and amazing.

I brought the brownies by a dinner at a friends’ house and they disappeared as soon as I put them on the table. I ended up cutting them in bite size squares. They were so thick and rich that smaller bite-sizes seemed like a better idea.

image of chocolate dessert and red fruit on marble background

Everyone loved them and so did I. Next time I will bake it in a bigger tray. Best-ever? They are definitely a favorite. I tend to like cakey type brownies better. If you like your brownies more squidgy…these just may be your best ever brownies.:) Try them and let me know!

What ingredients are in this brownie recipe

  • dark or milk chocolate chips
  • salted butter
  • light brown sugar
  • eggs
  • all-purpose flour
  • cocoa powder
  • raspberries

How to make easy raspberry brownies

slightly adapted from Good Food May 2012

  • Directions:
    Heat oven to 180C/160C fan/gas 4. Line a 8 x 12-inch baking tray (I used a 9 x 9-inch) with baking parchment.
  • Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.
  • Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture.
  • Sift the flour and cocoa, over melted chocolate mixture and stir until combined well. Gently fold in a little more than half the raspberries.
  • With a spatula, scrape out the batter into the prepared baking tray. Scatter on the remaining raspberries.
  • Bake on the middle middle rack for 30 mins or, if you prefer a firmer texture, for 10 minutes more (I baked mine about 45 minutes in a 9 x 9-inch pan). 
  • Cool before slicing into squares.

Some variations for this brownie recipe:

  • Flour: In place of the all-purpose flour, you could use whole wheat flour. Or for gluten-free variations (1-1 gluten-free baking flours are best for this recipe).
  • Oil: Sub out the butter with margarine (I have baked it with unsalted butter and margarine). Or sub with coconut oil (melted), sunflower or even corn oil.
  • Extracts: Use a different flavorings of extracts. You could use vanilla, orange, or even almond extract.
  • Chocolate Chips: I used dairy-free dark chocolate chips, but you could use milk, semisweet or even white chocolate chips.
  • Sweeteners: I used organic sugar, you could use coconut sugar or brown sugar.
  • Fruit: Fresh raspberries are in this recipe, and I do not recommend frozen. You could use fresh strawberries, or even blueberries. Cherries would be great!
image of best every chocolate raspberry brownies on marble background

Recipe Tips and FAQ’s:

  • Measure the flour correctly: If using dry measuring cups spoon the flour in without packing it and use a knife to level it off. Packing in the flour will result in excess flour in the recipe.
  • Avoid over-mixing: Do not overtax the brownies. You’re just stirring it together to combine. Scrape down the sides and bottom of the bowl (or saucepan), and fold to combine.
  • Adding in the raspberries: Fold the raspberries in nice and gently. You do not want to break them up too much. It’s a very delicate berry.
  • Do not over bake: The brownies will seem soft when the time is up and that is fine. They are a more fudge like brownie, so better to have them seem under baked.

Can I use frozen raspberries?

I only make these when it’s raspberry season. The frozen berries would add extra moisture to the batter, so I don’t recommend frozen berries.

Are these brownies dairy-free?

Yes, they are dairy free. I used margarine and dairy-free dark chocolate chips. You could use salted butter and whatever chips you like if you aren’t dairy-free. I have made these with regular salted butter. SO either way, they are delicious!!

Can I make these brownies gluten-free?

Yes, you can! You could sub your favorite gluten-free 1-1 baking flour for the all-purpose flour (I like Bob’s Red Mill or King Arthur’s Flour). 

Can I use butter or margarine?

Yes, you can use salted butter or you could use margarine. If you use margarine and dark chocolate chips, the recipe will be dairy-free.

Can I bake brownies in a glass baking dish?

I prefer a metal baking pan for brownies. In case all you have is a glass pan, you’ll need to add about 5 extra minutes to baking time, so just keep that in mind.

How to store raspberry brownies

As soon as they’ve completely cooled down, you can store them in an airtight container. Best to keep them in the fridge if you’re not finishing them the same day. They’ll stay fresh in the fridge for up to a week.

Can I freeze brownies?

Yes, as soon as they completely cool down, store them in an airtight container or wrapped in plastic in a zipped lock freezer bag. Will keep in the freezer for up to 3 months. Defrost overnight on the counter (or in the refrigerator). 

  • Measure the flour correctly: If using dry measuring cups spoon the flour in without packing it and use a knife to level it off. Packing in the flour will result in excess flour in the recipe.
  • Avoid overmixing: Do not overtax the brownies. You’re just stirring it together to combine. Scrape down the sides and bottom of the bowl (or saucepan), and fold to combine.
  • Adding in the raspberries: Fold the raspberries in nice and gently. You do not want to break them up too much. It’s a very delicate berry.
  • Do not over bake: The brownies will seem soft when the time is up and that is fine. They are a more fudge like brownie, so better to have them seem under baked.

FAQ’s

What makes brownies fudgy vs cakey?

The texture of a brownie is determined by the ratio of flour, fat, and sugar that’s used in the recipe.The presence of melted chocolate in a brownie recipe also helps to give it its signature texture. If a brownie has more sugar, fat and/or melted chocolate, it will be softer and fudgier. If it has more flour, it will be more cake-like.

What is the secret to moist brownies?

The key to moist brownies is using enough fat, such as butter or oil, and opting for recipes that include melted chocolate. Also, be sure not to overbake the brownies – take them out of the oven a few minutes before they’re done baking so that the center remains slightly undercooked.

More brownie recipes to try:

  • Easy Peppermint Brownies
  • Vegan Matcha Brownies
  • Nutella Skillet Brownies

decadent. delightful. must try these! 🙂

Did you make this? Please RATE THE RECIPE below:)

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closeup raspberry chocolate brownies
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5 from 1 vote

Best Ever Chocolate-Raspberry Brownies

Best Ever Chocolate Raspberry Brownies-These chocolate raspberry brownies are an easy one bowl brownie recipe made with flour, cocoa powder, chocolate chips, and fresh raspberries.
Prep Time10 mins
Cook Time38 mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, raspberries
Calories: 3972kcal
Author: Lora

Ingredients

  • 1 ½ cups dark or milk chocolate chips
  • 1 ¼ cup margarine or salted butter
  • 1½ cups light brown sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 2 cups raspberries

Instructions

  • Heat oven to 350F. Line a 8 x 12-inch baking tray (I used a 9 x 9-inch) with parchment paper. Spray with baking spray.
  • Melt chocolate: Add the chocolate, margarine (or butter ) and sugar in a medium sized sauce pan and gently melt on medium low heat. Using a wooden spoon, keep stirring the chocolate mixture while it's melting. Lower heat if it seems to be too hot. Remove from the heat and let it cool down a few minutes.
  • You could use the same sauce pan (once it’s cooled down for a few minutes), or add this chocolate mixture to a medium sized bowl.
  • Add eggs: Add in the eggs, one at a time, stirring after each addition into the chocolate mixture.
  • Add in the flour: Sift the flour and cocoa, over melted chocolate mixture and stir until combined well. Or add the ingredients directly to the melted chocolate mixture (I've done it both ways with same results).
  • Add raspberries: Gently fold in a little more than half the raspberries. With a spatula, scrape out the batter into the prepared baking tray. Scatter on the remaining raspberries.
  • Bake the brownies: Bake on the middle middle rack for 30 mins or, if you prefer a firmer texture, for 10 minutes more (I baked mine about 40 minutes in a 9 x 9-inch pan).  Cool before slicing into squares.

Nutrition

Calories: 3972kcal | Carbohydrates: 475g | Protein: 27g | Fat: 237g | Saturated Fat: 51g | Polyunsaturated Fat: 61g | Monounsaturated Fat: 114g | Sodium: 2782mg | Potassium: 1708mg | Fiber: 35g | Sugar: 332g | Vitamin A: 10229IU | Vitamin C: 63mg | Calcium: 493mg | Iron: 16mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. Mari says

    June 10, 2012 at 2:08 am

    Yum! They do look amazing! It's a must bake recipe 🙂

    Reply
  2. A Thought For Food says

    June 10, 2012 at 2:26 am

    I could eat a while pan of these myself!

    Reply
  3. A Thought For Food says

    June 10, 2012 at 2:26 am

    whole*

    Reply
  4. scrambledhenfruit says

    June 10, 2012 at 3:01 am

    I love squidgy brownies AND raspberries. These sound perfect! 🙂

    Reply
  5. Laura (Tutti Dolci) says

    June 10, 2012 at 3:02 am

    These look amazing, I love the raspberries!

    Reply
  6. Amy says

    June 10, 2012 at 3:12 am

    These sound delicious Lora! Just the perfect amount of fudgy! The raspberries would be wonderful here :)!

    Reply
  7. Katrina says

    June 10, 2012 at 3:17 am

    Yum! These are a must-try for me. I love chocolate and raspberries!

    Reply
  8. Angie's Recipes says

    June 10, 2012 at 4:34 am

    Saw the recipe on BBC, but yours looks so good that I want to rush to the kitchen and bake some too.

    Reply
  9. simple baking says

    June 10, 2012 at 4:38 am

    Bookmarked this one. Love squidgy, love berries, love chocolate…what more can one ask for??? Thanx Lora for sharing.

    Reply
  10. Lisa says

    June 10, 2012 at 6:30 am

    I love the words squidgy and moreish. and now you know they'll show up in posts every so often. I also love these brownies because not only do they look super fudgy, but I'm a slave to the raspberry. They look so pretty whole in the brownies! Safe travels to Milano!! xo

    Reply
  11. Lubna Karim says

    June 10, 2012 at 8:01 am

    Really soft and gooey looking brownie pieces…..love them…..

    Reply
  12. Eva {not your mama's dinner} says

    June 10, 2012 at 8:21 am

    These babies look amazing! Soooo pretty! I can't wait to try them out.

    Reply
  13. Gaz says

    June 10, 2012 at 10:13 am

    The raspberries look pretty in those brownies…very summery!

    Reply
  14. Marnely Rodriguez-Murray says

    June 10, 2012 at 12:06 pm

    Yes please! These look amazing!

    Reply
  15. Maureen @ Orgasmic Chef says

    June 10, 2012 at 12:19 pm

    Squidgey is a great word, I must use it. Moreish I have used but not very often.

    Squidgey is a perfect adult word for ooey gooey. 🙂

    Reply
  16. Magic of Spice says

    June 10, 2012 at 8:28 pm

    They look so chocolaty and moist…bet they taste amazing!

    Reply
  17. Jean (Lemons and Anchovies) says

    June 10, 2012 at 11:28 pm

    I can't tell you how much I love chocolate and raspberries together–I think they're one of the best combos ever. These brownies look so, so good! Now I also have two new terms to describe super good brownies like these. 🙂

    Reply
  18. Sue says

    June 11, 2012 at 7:02 am

    Mmmmm, they do look gooey and rich! Love the fresh raspberries in there:)

    Reply
  19. Carolyn says

    June 11, 2012 at 12:01 pm

    Squidgy and super moreish. Love it! and they do look good!

    Reply
  20. Lael Hazan @educatedpalate says

    June 11, 2012 at 2:00 pm

    Lovely, and I learned some new words!

    Reply
  21. Debra Eliot says

    June 12, 2012 at 1:14 am

    These do look BEST EVER!

    Reply
  22. Happy When Not Hungry says

    June 12, 2012 at 1:22 am

    These brownies look so chewy and delicious! I love the fresh raspberries in there too. Yum!

    Reply
  23. Jersey Girl Cooks says

    June 12, 2012 at 2:18 am

    Raspberry and chocolate go so well together.

    Reply
  24. Anonymous says

    June 12, 2012 at 9:11 pm

    My kids actually like boxed brownies and although I have tried many recipes for brownies I haven't converted them yet. I love the looks and the description of your brownies and they sound very delish. If they don't convert I am willing to bet the entire pan is gone in a flash anyways!

    Reply
  25. Bestfoodies says

    June 12, 2012 at 9:14 pm

    I could eat this entire pan by myself I am sure…with a huge glass of milk….will so be trying these and if they are squidgy they will become my go to brownie recipe!

    Reply
  26. Claudia says

    June 12, 2012 at 9:33 pm

    I'm going to be saying "squidgey" for days to come. Love, love, the combo of chocolate and raspberries. And here I was – just telling myself to calm down with eating sweets… tomorrow.

    Reply
  27. Ilke says

    June 12, 2012 at 11:18 pm

    I tend to like thicker, cake like brownies as well, especially gooey ones. I am glad you "had" to bake it 🙂

    Reply
  28. Chic & Gorgeous Treats says

    June 13, 2012 at 1:37 am

    You can certainly say that again Squidgy and moreish.. Yummmm
    I love brownies when they are not on their own, and these have raspberries baked in them too. Bookmarking this and when it's not too hot, I will be making these for my family. Have a good week ahead Lora! Take care now.. huggss, Jo

    Reply
  29. Patti@Bakeify.com says

    June 14, 2012 at 6:04 am

    Squidgy? Doesn't sound like something to describe something so delicious!!

    Reply
  30. Paula says

    June 14, 2012 at 10:28 pm

    I would have never thought to put fruit in brownies. I'm certainly glad that you did 🙂

    Reply
  31. Julia says

    June 21, 2012 at 6:32 pm

    I'm always looking for new brownie recipes… and with raspberries being so incredible right now, I'll have to give this a whirl!

    Reply
  32. KonstantKraver says

    June 27, 2012 at 3:32 am

    Your recipes never fail to leave me drooling 🙂

    Reply
  33. Yuri - Chef Pandita says

    July 12, 2012 at 1:35 pm

    Passing by to say hi! Brownies look amazing 🙂 xoxo

    Reply
  34. Marlena says

    January 10, 2023 at 7:54 am

    These look delicious! I do have a question. Do you have to toss the raspberries in flour before you fold them into the batter? Just wondering, since I know that you have to do that for cake.

    Thanks!

    Reply
    • Lora says

      January 10, 2023 at 8:19 am

      Hi Marlena-That’s a good questions…but no, there is no need to toss the berries in flour. It all bakes up perfectly! Hope you enjoy!

  35. Anne says

    January 10, 2023 at 8:20 am

    5 stars
    Just love these brownies! They are so decadent and so easy to make!

    Reply

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