Chocolate Raspberry Brownies

Rich, fudgy chocolate raspberry brownies with bursts of dark chocolate chips and fresh raspberries throughout!

Ready in just over 30 minutes, these chocolate brownies make a decadent afternoon tea treat, or serve them warm with ice-cream or cream for a delicious chocolate dessert.

I'm always so tempted by the beautiful berries we have here in Australia!

They're simply perfect to bake with - raspberries, blackberries, blueberries and, of course, strawberries are all my favourites!

These raspberry brownies are the perfect combination of fresh and sweet raspberries with the intensity of a fudgy dark chocolate base!

Looking for more raspberry recipes?

For a twist on chocolate brownies, check out my raspberry and white chocolate blondies, or white chocolate and raspberry cheesecake slice.

Why You're Going To Love This Recipe

These chocolate raspberry brownies have universal appeal! Fudgy chocolate with bursts of fresh raspberries, who could possibly resist?

• The perfect combo - sweet and juicy raspberries pair so well with this intense fudgy chocolate brownie.
• One bowl mix - mix it all in one bowl in 5 minutes!
• Bake time - just 30 minutes cooking time! Have it prepped, baked and served in 35 minutes!
• Versatile - serve this brownie either as a slice, or warm it up for dessert with a big dollop of whipped cream or scoop of ice cream.
• Conventional and Thermomix - both simple methods are included in the recipe card below.

What You Need

For the very best chocolate raspberry brownies, make sure to use a good quality cocoa powder, and have your eggs at room temperature too, as this helps with the baking process.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter - I recommend using real, salted or unsalted butter rather than margarine or butter substitutes for the best flavour and texture.
• Caster sugar - or superfine sugar, as it's also known as. Being a much finer texture than regular granulated sugar, it dissolves more easily with other ingredients.
• Cocoa powder - it's important to use a good quality baking cocoa powder for a super rich chocolate flavour, so pick a well known brand such as Cadbury or Nestle made with 100% Dutch cocoa.
• Vanilla extract - or vanilla bean paste. Again, choose a quality brand vanilla that has been extracted from the vanilla bean, such as Queen's brand, not a synthetically flavoured imitation vanilla.
• Eggs - large (60g), at room temperature.
• Plain flour - also known as all purpose flour.
• Chocolate chips - I like to use dark chocolate chips in chocolate raspberry brownies for a really rich chocolate flavour, however you could mix it up with milk chocolate, or even white chocolate chips if you like.
• Fresh raspberries - I recommend using fresh raspberries in this recipe, rather than frozen, as they hold their shape much better and taste so divine! However, if frozen raspberries are all you can source, that's fine too!

Equipment Required

Raspberry brownies are really so simple - just mix in one bowl and bake!

• Mixing bowl, spatula and sifter - or Thermomix (optional).
• Microwave - for melting butter, or use stove top or Thermomix (optional).
• 20cm square baking tin - greased and lined with baking paper.
• Oven.

Step By Step Instructions

Just a few simple steps are required to create this delightful chocolate brownie, stuffed with fresh raspberries.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Melt The Butter

Firstly, preheat your oven to 160 degrees Celsius (fan-forced). Line a 20cm square tin with baking paper and set this aside.

Place the butter in a large microwave safe bowl, and heat for one minute, or until melted.

Step 2 - Add The Cocoa And Sugar

Add the caster sugar and sifted cocoa powder and stir.

Heat mixture in the microwave on 30 second bursts (50% power) until the sugar has dissolved and ingredients are combined - stirring each 30 seconds.

Allow to cool slightly before adding the eggs.

Step 3 - Add The Vanilla And Eggs

Add the vanilla extract and the eggs and whisk until combined.

Step 4 - Add The Flour & Chocolate Chips

Sift the plain flour into the bowl and gently fold through.

Add half of the chocolate chips and mix through, reserving the rest for sprinkling over the top of the brownie.

Step 5 - Sprinkle With Raspberries And Chocolate Chips

Pour the brownie mixture into the prepared tin and press the raspberries into the top. Sprinkle over the remaining chocolate chips.

Bake for 30-35 minutes, or until cooked. Test with a toothpick - see Expert Tips.

Leave chocolate raspberry brownies in the tin to cool completely before cutting.

Expert Tips

Follow these simple tips for decadent chocolate raspberry brownies, baked to perfection!

• Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
• Cocoa powder - whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too, if that’s what you have on hand.
• Sift the plain flour before adding it to the batter.
• Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
• Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
• For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
• For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set. 
• Cool before cutting - allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
• Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
• Storage - store raspberry brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

FAQs

Related Recipes

If you want to indulge your chocolate cravings some more, then try one of these luscious brownie recipes too!

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