Fudgy Raspberry Brownies

These uber fudgy raspberry brownies are made with a crackly top homemade brownie and bursting with fresh raspberry flavor. The juicy raspberries infuse each bite with juicy berries that perfectly offset the decadence of the brownies. Le drool.

Fudgy Raspberry Brownies

These fudgy fresh raspberry brownies are truly out of this world. I honestly have no words for them, so you’ll have to just scroll through these photos in silence until you reach the recipe.

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just kidding. I could go on about them for literally hours. And I will 🙂

What are raspberry brownies?

Picture the most incredible, fudgy, crackly topped brownie, LOADED with fresh, juicy raspberries. These rich, chocolatey brownie is perfectly complemented by the fresh raspberry flavor to create an explosion of flavors and textures that is truly out of this world. They also come together in under an hour, and they make a MEAN brownie ice cream sundae.

Ingredients for raspberry brownies

While throwing together a boxed mix of brownies is obviously the easiest way to whip up brownies, homemade brownies are *so* worth the extra effort. And this homemade brownie recipe is actually pretty easy to make. You’ll need just 8 ingredients to whip up these super tasty, bakery worthy brownies. Here’s your grocery list.

• Butter
• Brown Sugar
• Eggs
• Cocoa Powder
• Salt
• Vanilla Extract
• Flour
• Raspberries

How to make the most incredible raspberry brownies

Homemade brownies are pretty straightforward to make, but we do have a few tricks up our sleeves to guarantee you out of this world, tasty brownies every time!

• Use a high quality Dutch-processed cocoa powder: This is so crucial to homemade brownie baking. Homemade brownies call for just a few simply ingredients, so the quality of your ingredients will really shine through. We always use Rodelle Dutch-processed cocoa powder, but any other high quality cocoa powder will work too!
• Beat the eggs and sugar until pale and fluffy: This is the key to that crackly-top brownie! It’s easiest to do this in a stand mixer, but you can also do it by hand or with a hand mixer if thats all you have on hand!
• Don’t over mix the batter: Once you add the dry ingredients into the batter, only mix until just combined. The more you mix, the more glutens that develop which can lead to a tough brownie. You want soft, fudgy brownies so only fold the batter until not streaks of flour remain!
• Underbake the brownies slightly: Bake times for brownies can be a little tricky because ovens can run SO differently and brownies are, well, brown, so you can’t always tell if they’re getting overcooked just by looking at them! Be sure to keep an eye on your brownies starting at around 20 minutes to make sure you don’t accidentally over bake them. You’ll know they’re done when they’re set around the edges and a knife inserted into the center comes out with just a few moist crumbs on it!

How to store raspberry brownies

This pan of brownies is usually gone suspiciously quickly in our household, but if you do happen to have leftovers, we recommend storing these in an airtight container or tightly wrapped in the fridge. It’s important to store they brownies in the fridge (not on the counter at room temperature) because the fresh fruit can get a little funky!

Happy baking!

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• Author: Sarah Crawford
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies
• Category: dessert
• Method: oven
• Cuisine: american

Fudgy Raspberry Brownies

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These fudgy raspberry brownies are loaded with fresh raspberries in each bite! The juicy berries perfectly offset the decadence of the brownies. Le drool.

• Author: Sarah Crawford
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

8 x 8-inch pan

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parchment paper sheets

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mixing bowl

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rubber spatula

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Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup Dutch-process cocoa powder
• 1 teaspoon vanilla extract
• 1 3/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 cup fresh raspberries, frozen*
• 1/2 cup semisweet or bittersweet chocolate chips (or chopped chocolate) (optional)

Instructions

1. Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.
2. Place the melted butter, cocoa powder, and vanilla in a mixing bowl and whisk to combine until no lumps of cocoa remain. Set aside.
3. In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.
4. Add the butter mixture to the egg mixture and use a rubber spatula to fold together.
5. Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, gently fold in the raspberries and chocolate chips (if using)
6. Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven!

Notes

1. We like to make these with fresh raspberries, but to prevent them from breaking up when you fold them into the batter, we place them in the freezer for an hour to firm up! If you use store bought frozen raspberries they tend to emit more juice which can make your brownies more cakey!