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.

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. They are also perfect for whenever you crave a rich brownie.

These chocolate raspberry brownies are made with cocoa powder and chocolate chips, so they are very rich and decadent. Just how easy are they to make? SUPER easy! 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.

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.

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

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!

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 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.

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.

More brownie recipes to try:

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

Best Ever Chocolate-Raspberry Brownies

slightly adapted from Good Food May 2012

200g (1 1/2 cups) dark or milk chocolate chips
250g (1 1/4 cup) pack salted butter
400g (2 cups but I used 1 1/2 cups) light brown sugar
4 large eggs
140g (1 cup) all-purpose flour
50g (1/4 cup) cocoa powder
200g (2 cups) raspberries

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.

decadent. delightful. must try these! 🙂

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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

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.

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