Best Fudgy Raspberry Chocolate Brownies Recipe-These dairy-free raspberry brownies are an easy one-bowl brownie recipe made with flour, cocoa powder, chocolate chips, and fresh raspberries.
I have to admit that my salted caramel brownies are my favorite brownies, but these are a close tie!! In my top 3 are also these lovely pumpkin swirl brownies (so good!!).
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.
These fudgy raspberry chocolate brownies are the ultimate dessert for chocolate lovers! With a rich brownie batter made from unsweetened cocoa powder, melted chocolate chips, and juicy fresh raspberries, this recipe creates a perfect combination of flavors.
Whether you're baking for a crowd or indulging in a personal treat, this easy raspberry brownie recipe is sure to impress!
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.
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Why you'll love this Raspberry Brownie Recipe
- Fudgy Perfection: The combination of melted chocolate chips, brown sugar, and processed cocoa powder ensures these brownies are rich and gooey.
- Easy to Make: Using just one mixing bowl, these brownies come together quickly with minimal cleanup.
- Bursting with Flavor: Fresh raspberries add a tangy contrast to the chocolate, making every bite unforgettable.
- Dairy-Free : This raspberry brownies recipe can suit dairy-free diets by using margarine and dairy-free chocolate chips. Can be made with butter for those not dairy-free.
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!
🛒 Ingredients
- Milk or dark chocolate chips
- Salted butter or margarine (room temperature)
- Light brown sugar
- Eggs
- All-purpose flour
- Cocoa powder or unsweetened cocoa powder
- Fresh raspberries
- Vanilla extract
How to make fudgy raspberry brownies
- Preheat Your Oven: Heat the oven to 350°F (175°C) and line an 8 x 12-inch baking tray (or 9 x 9-inch for thicker brownies) with parchment paper.
- Melt Chocolate Mixture: In a medium saucepan over low heat, melt the chocolate chips, butter, and brown sugar. Stir occasionally until smooth. Remove from heat and let it cool slightly.
- Mix the Batter: In the same saucepan or a large mixing bowl, whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- Add Dry Ingredients: Sift the flour and unsweetened cocoa powder over the chocolate mixture. Gently fold until just combined.
- Incorporate Raspberries: Fold in about 1 ½ cups of fresh raspberries, being careful not to crush them.
- Prepare for Baking: Pour the brownie batter into the prepared pan. Scatter the remaining raspberries on top for a beautiful finish.
- Bake: Bake for 30-40 minutes, depending on your desired texture. For a firmer brownie, bake for an additional 5-10 minutes. Let the brownies cool completely before slicing.
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!
Storage Tips
- Airtight Container: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing Instructions: Wrap individual brownie squares in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Recipe Tips
Proper Preparation of Ingredients: Ensure your ingredients, particularly butter (or margarine) and eggs, are at room temperature before starting. This helps with even mixing and better texture.
Melting Chocolate Mixture: When melting your chocolate, butter, and sugar, use low heat to avoid burning the chocolate. Constant stirring is key to a smooth mixture. Allow it to cool slightly before adding eggs to prevent them from scrambling.
Mixing Eggs: Add the eggs one at a time, mixing thoroughly after each addition. This ensures that the eggs are fully incorporated into the mixture, contributing to a smoother batter.
Sifting Dry Ingredients: Sifting the flour and cocoa powder not only helps to remove any lumps but also aerates the ingredients, leading to a lighter texture in the brownies.
Folding in Raspberries: Be gentle when folding in the raspberries to maintain their integrity. Crushing them could lead to too much moisture and potentially soggy brownies.
Pan and Oven Accuracy: Double-check the size of your baking pan. A smaller or larger pan than suggested can affect the thickness and baking time of the brownies. Also, consider using an oven thermometer to ensure your oven is at the correct temperature.
Testing for Doneness: Check the brownies a few minutes before the timer goes off to avoid overbaking. They are done when a toothpick inserted in the center comes out with a few moist crumbs attached. If it's clean, they're overbaked; if there's wet batter, they need more time.
Cooling: Allow the brownies to cool in the pan on a wire rack to prevent them from continuing to cook from the residual heat of the pan. Cooling before cutting not only makes slicing easier but also improves the texture and flavor as they set.
FAQ's
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.
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.
While fresh raspberries are best, you can use frozen raspberries in a pinch. Just thaw and strain them to remove excess moisture before folding them into the batter.
Fudgy brownies, like these, have a higher fat-to-flour ratio and use less mixing, resulting in a moist and dense texture.
Top them with a scoop of ice cream or drizzle with chocolate sauce for an extra indulgent treat.
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).
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.
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.
More brownie recipes to try:
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Fudgy Raspberry Chocolate Brownies Recipe
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 Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Proper Preparation of Ingredients: Ensure your ingredients, particularly butter (or margarine) and eggs, are at room temperature before starting. This helps with even mixing and better texture.
- Melting Chocolate Mixture: When melting your chocolate, butter, and sugar, use low heat to avoid burning the chocolate. Constant stirring is key to a smooth mixture. Allow it to cool slightly before adding eggs to prevent them from scrambling.
- Mixing Eggs: Add the eggs one at a time, mixing thoroughly after each addition. This ensures that the eggs are fully incorporated into the mixture, contributing to a smoother batter.
- Sifting Dry Ingredients: Sifting the flour and cocoa powder not only helps to remove any lumps but also aerates the ingredients, leading to a lighter texture in the brownies.
- Folding in Raspberries: Be gentle when folding in the raspberries to maintain their integrity. Crushing them could lead to too much moisture and potentially soggy brownies.
- Pan and Oven Accuracy: Double-check the size of your baking pan. A smaller or larger pan than suggested can affect the thickness and baking time of the brownies. Also, consider using an oven thermometer to ensure your oven is at the correct temperature.
- Testing for Doneness: Check the brownies a few minutes before the timer goes off to avoid overbaking. They are done when a toothpick inserted in the center comes out with a few moist crumbs attached. If it's clean, they're overbaked; if there's wet batter, they need more time.
- Cooling: Allow the brownies to cool in the pan on a wire rack to prevent them from continuing to cook from the residual heat of the pan. Cooling before cutting not only makes slicing easier but also improves the texture and flavor as they set.
Lovely, and I learned some new words!
Squidgy and super moreish. Love it! and they do look good!
Mmmmm, they do look gooey and rich! Love the fresh raspberries in there:)
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. 🙂
They look so chocolaty and moist...bet they taste amazing!
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. 🙂
Yes please! These look amazing!
The raspberries look pretty in those brownies...very summery!
These babies look amazing! Soooo pretty! I can't wait to try them out.
Really soft and gooey looking brownie pieces.....love them.....
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
Bookmarked this one. Love squidgy, love berries, love chocolate...what more can one ask for??? Thanx Lora for sharing.
Saw the recipe on BBC, but yours looks so good that I want to rush to the kitchen and bake some too.
Yum! These are a must-try for me. I love chocolate and raspberries!
These sound delicious Lora! Just the perfect amount of fudgy! The raspberries would be wonderful here :)!
These look amazing, I love the raspberries!
I love squidgy brownies AND raspberries. These sound perfect! 🙂
whole*
I could eat a while pan of these myself!
Yum! They do look amazing! It's a must bake recipe 🙂