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These super fudgy and incredible delicious Raspberry Brownies are perfect for anyone who loves raspberry desserts. The tartness of the raspberries and the sweetness of the brownie make for a perfect combination in this easy-to-make dessert, plus it's perfect to serve with a scoop of vanilla ice cream.
These raspberry brownies are so delicious and the raspberries gives the perfect freshness to the brownies. This gooey and fudgy brownie recipe is so full of raspberry and chocolate flavor and you only need a hand whisk to whisk it together. They are perfect to serve with a scoop of vanilla ice cream for any spring/summer gathering.
For more brownie recipes, try Espresso Brownies, Lemon Brownies and Dairy Free Brownies.
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WHY THIS RECIPE WORKS
- Raspberries: This brownie is full of fresh raspberries.
- Fudgy texture: These brownies are so soft and has a delicious fudgy texture.
- Easy dessert: It is super easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge about 1 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Fresh raspberries: For these brownies it's best to use fresh raspberries and not frozen raspberries. Frozen raspberries will change the texture and result in a more cakey brownie as they have more liquid.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Raspberry Brownies. This recipe doesn't need an electric mixer. Just one large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: In a bowl, sift together the flour, cornstarch and salt and set it aside. Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.
STEP 2: Then add the brown sugar and granulated sugar, whisk it together. Then add the eggs, and give them a good whisk for 1-2 minutes.
STEP 3: Then add the oil and vanilla extract and whisk it until combined. Finally add the dry ingredients to the batter and gently whisk it together until combined. Add half of the raspberries and gently fold them into the batter.
STEP 4: Pour the brownie batter into the prepared baking pan and even it out. Then add the other half of the raspberries. Bake for about 40-42 minutes. Let it cool down completely before removing it from the pan and cutting it into slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
Yes, absolutely. This brownie get super rich and fudgy by staying in the fridge overnight.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
STORAGE
Store the raspberry brownies in the fridge in an airtight container. It's best enjoyed within a 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Brownies
Equipment
Ingredients
RASPBERRY BROWNIE
- 60 g butter melted
- 50 g semi-sweet dark chocolate chips
- 20 g unsweetened Dutch cocoa powder
- 85 g granulated sugar
- 85 g dark brown sugar
- 2 large eggs room temperature
- 45 g vegetable oil e.g. canola or avocado
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- 100 g fresh raspberries washed and dried *see notes
Instructions
RASPBERRY BROWNIE
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
- In a bowl, sift together the flour, cornstarch and salt and set it aside.50 g all-purpose flour, 2 teaspoon cornstarch, ¼ teaspoon salt
- Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.60 g butter, 50 g semi-sweet dark chocolate chips, 20 g unsweetened Dutch cocoa powder
- Then add the brown sugar and granulated sugar, whisk it together.85 g granulated sugar, 85 g dark brown sugar
- Then add the eggs, and give them a good whisk for 1-2 minutes.2 large eggs
- Then add the oil and vanilla extract and whisk it until combined.45 g vegetable oil, 1 teaspoon vanilla extract
- Finally add the dry ingredients to the batter and gently whisk it together until combined. Add half of the raspberries and gently fold them into the batter.100 g fresh raspberries
- Pour the batter into the prepared baking pan and even it out. If the raspberries land all in the same place, then try to gently move them so they are more scattered throughout the brownie. Then add the other half of the raspberries on top of the brownie batter.
- Bake for about 40-42 minutes. You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
- Let it cool down completely before removing it from the pan and cutting it into slices.
- Optional, serve it with a scoop of vanilla ice cream.
Viviana
This recipe is delicious!! I also did this recipe for my granddaughter 13 years old birthday and I everyone love it ! I duplicated the recipe and I use a rectangular cake pan! Thank you for such a great recipe !