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Few desserts satisfy both the chocolate lover and the fruit enthusiast quite like these raspberry chocolate brownies. Not overly fudgy nor cakey, they strike that middle ground with fragrant bursts of berry and just the right amount of gooey chocolate in every bite. What makes these stand out is the way real raspberries bake into jammy pockets, set against a deep cocoa backdrop and occasional melted chocolate chip surprises.
Every time I make these brownies for book club or a weekend treat, someone asks for the recipe. Their balance of sweet and tart seems to win over even those who claim they are not dessert people.
Ingredients
- unsalted butter: look for a block that smells creamy and has a bright color for best flavor
- semi sweet chocolate: use real chocolate bars for a smoother melt and genuine taste
- granulated and light brown sugar: create a shiny top and a chewy crumb
- large eggs: room temperature helps achieve thick batter for structural chew
- vanilla extract: go for real extract not imitation for depth
- all purpose flour: opt for unbleached for a more tender bite
- cocoa powder: dutch process yields a richer chocolate presence
- fine sea salt: balances the sugars and accentuates chocolate notes
- raspberries: pick plump bright berries or if using frozen make sure they are whole and unsweetened
- chocolate chips: optional but scoop up that extra goo factor
Instructions
- Prep the Pan:
- Line your eight inch square pan with parchment paper leaving enough overhang along the sides so you can lift it later. Grease the sides to prevent sticking and ensure easy release.
- Melt the Butter and Chocolate:
- Combine butter and chopped chocolate in a heatproof bowl. Melt them together using a double boiler setup or by microwaving in short bursts. Stir until no lumps remain and the mixture is smooth and shiny. Let the mixture cool for a couple of minutes before moving on.
- Mix Sugars and Eggs:
- Whisk both white and brown sugars into the chocolate base until glossy and incorporated. Add one egg at a time whisking vigorously so the batter thickens slightly. Mix in the vanilla until everything looks smooth and unified.
- Fold in Dry Ingredients:
- Sift flour cocoa powder and salt right into the chocolate mixture. With a gentle hand fold just until you no longer see streaks of flour. Overmixing can make your brownies tough so stop as soon as everything’s combined.
- Add Raspberries and Chips:
- Carefully fold the raspberries into the batter being cautious not to crush them. If frozen add them straight from the freezer so they hold up during baking. Sprinkle in chocolate chips if you want extra gooey bites scattered throughout.
- Bake It:
- Pour the batter into your prepared pan smoothing the top. Bake in a preheated oven at 350 degrees Fahrenheit for about twenty five to thirty two minutes. The trick is to check with a toothpick — you want a few moist crumbs attached, not a clean stick. This keeps them fudgy.
- Cool and Slice:
- After baking let the brownies cool on a rack for a full hour. This patience makes slicing far easier. Lift out of the pan using the parchment handles and cut with a warm knife for those clean bakery style edges.
Fresh raspberries are always my favorite for this recipe. The way they bake into the top reminds me of summer desserts my grandmother made where simple ingredients became the star. Sometimes I even sneak a few into the pan just before baking for extra berry impact.
Storage and Leftover Tips
These brownies keep beautifully at room temperature for up to two days if stored in an airtight container. For longer storage refrigeration is fine but let them come back to room temperature for best texture. They also freeze well just wrap slices in parchment and store in a freezer bag so you can grab a square any time the craving hits.
Easy Ingredient Swaps
If raspberries are not around try chopped strawberries or diced cherries for a similar juicy tartness. Swapping out part of the semi sweet chocolate with dark or milk chocolate gives a slightly different mood and flavor. Gluten free flour blends that swap one to one with all purpose also work for a wheat free treat.
Perfect Ways to Serve This
These brownies shine on their own but are even more stunning with a dusting of powdered sugar or a scoop of vanilla ice cream. For parties try cutting them into small squares and topping with a fresh raspberry for simple elegance. They also make charming gifts wrapped in wax paper and tied with string.
One little batch turns an ordinary day into something a bit more special and comforting. All it takes is quality chocolate and a handful of berries to create a treat that never goes unnoticed at any table.
Recipe Q&A
- → How can I ensure fudgy brownies?
Bake until a toothpick shows a few moist crumbs; avoid overbaking for maximum fudginess.
- → Should I use fresh or frozen raspberries?
Both work well. If using frozen raspberries, keep them frozen before folding into the batter.
- → What type of chocolate is best?
Semi-sweet chocolate offers rich flavor without excessive sweetness; you can also use dark chocolate.
- → Can chocolate chips be omitted?
Chocolate chips add gooey texture but are optional. The brownies remain delicious without them.
- → How should brownies be cut for neat edges?
Allow brownies to cool fully, then cut with a warm, clean knife for tidy slices.