Tessa’s Recipe Rundown
Taste: Tons of raspberry flavor, which pairs so perfectly with chocolate!
Texture: Ultra thick, rich, fudgy, and gooey.
Ease: Super simple and easy! 1 bowl, less than 1 hour.
Pros: Fun, flavorful, and festive twist on a classic brownie recipe.
Cons: Absolutely none.
Would I make this again? Absolutely, even though they’re dangerously addictive!!
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You guys know my love for brownie recipes is almost unmatched.
I would take a gooey fudgy rich brownie over a piece of cake ANY day.
Which is why I’m always experimenting with new brownie recipes, textures, and flavors.
I knew I wanted to create a simple chocolate recipe for Valentine’s Day and thought brownies would be perfect. They’re easy to make, transport, and share for any party or potluck.
So for this Raspberry Brownie recipe, I started with my Best Easy Brownies as the base. I made a few tweaks to produce brownies that are even more rich, moist, and fudgy. Then I added raspberries in TWO forms for the best flavor and texture.
The result? A Raspberry Brownie Recipe that probably won’t last longer than a day before it’s devoured.
Raspberry Brownie Recipe Tips
How to Make Fudgy and Gooey Brownies
- The extra egg yolk in the brownie batter helps to make super rich, chewy, and fudgy brownies.
- Don’t reduce the sugar. Learn more about sugar’s many roles in baking brownies here.
- Chocolate in three forms. These brownies contain melted semi-sweet chocolate, cocoa powder, and chocolate chunks. I find that for classic brownies using a combination of both melted chocolate and cocoa powder produces the best results. Tons of chocolate flavor but also still moist and fudgy.
- Very moist and rich batter. That’s why we use a relatively small amount of flour and cocoa powder. Just enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry.
- No leavener. You’ll notice there’s no baking soda or powder in this Raspberry Brownie recipe. That’s because that would create a cakey brownie. The whisking action in the recipe directions produces air bubbles, which helps to gently leaven the brownies so they’re not too dense but perfectly fudgy. Of course, the chocolate chunks and raspberries also help amp up the gooey factor here!
The Raspberries
In this Raspberry Brownie recipe, we add raspberries in multiple forms:
- Fresh or frozen raspberries are added to the batter. They become ooey-gooey as they bake! Don’t thaw first if using frozen.
- Add a tablespoon of raspberry liqueur to the batter, such as Chambord (this is optional)
- Sprinkle pulverized freeze-dried raspberries on top, for an additional burst of flavor and a natural pop of color!
You can find freeze-dried raspberries on Amazon or at Trader Joe’s or Target, near the other dried fruit. Pulverize with a blender, food processor, or simply in a plastic bag with a mallet, rolling pin, or heavy pan. Use a very fine mesh strainer (or this OXO Baker’s Dusting Wand) to sprinkle over the brownies. If you want to remove the dried raspberry seeds, filter the powder through the strainer a few times.
Measuring Correctly is KEY
To ensure you don’t add too much flour or cocoa (which is very easy to accidentally do), I would recommend using a digital kitchen scale. At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement. You can read more about how to measure flour correctly to improve your baking here.
Use a Metal Baking Pan for Brownies
I highly recommend using a metal baking pan for these raspberry brownies. This is my favorite baking pan for baking brownies, but you can use any quality 8×8-inch metal baking pan that is light in color. The darker the color, the more likely you are to have burnt or dry edges. Don’t use a glass or ceramic pan, as these pans will take LONGER to bake these brownies and the center may never cook through completely.
Baking Raspberry Brownies
Do NOT overbake brownies. There should still be moist crumbs attached to your cake tester or toothpick by the end of the baking time. Err on the side of underbaking, as the brownies will continue to cook from the residual heat after you pull them out of the oven.
Can I Double the Recipe?
Yes! Double the Raspberry Brownie recipe, bake in a 9 by 13-inch metal baking pan, and add a few minutes to the bake time.
How to Perfectly Slice Brownies
I like to line my pan with parchment paper or aluminum foil, leaving an overhang so I can easily lift out the entire pan of brownies, once cooled. Here’s how to perfectly cut brownies:
- Allow the brownies to cool completely.
- Run a large, very sharp knife under hot water for 5-10 seconds. Carefully dry the knife with a towel.
- Carefully press the knife through the brownies in one firm slice.
- Repeat with the remaining brownies, continuing to run the knife under water and drying in between each slice.
Check out my How to Cut Brownies Cleanly in 5 Steps article for even more tips.
How to Serve Raspberry Brownies
Enjoy Raspberry Brownies chilled for an extra-fudgy texture, or at room temperature for softer chocolate chips. If you prefer your brownies warm, pop a square in the microwave for about 10 seconds or until the chocolate chunks are melty. Serve with homemade ice cream for additional decadence!
Storing Brownies
My Raspberry Brownie Recipe can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. Wrap slices in plastic wrap and store them inside an airtight container or freezer bag for up to 3 months. Defrost by placing in the fridge overnight, or at room temperature for an hour or two. For best results, wait until thawed before dusting with freeze-dried raspberry powder.
Baking Magic
If you’re still curious about how baking ingredients and techniques work, and how I create my recipes using the science of baking, then I have an invitation for you. Come join me in my online baking class The Magic of Baking. Everything in the class is already there, waiting for you to go through at your own pace and at your convenience. I go in-depth on how baking works, so you can have complete confidence every time you enter the kitchen. Learn more about The Magic of Baking here.
More Recipes You’ll Love:
- Best Ever Chewy Brownies
- Toffee Brownies
- Copycat Cosmic Brownies
- Raspberry Lemonade Cheesecake Bars
- Caramelized White Chocolate Raspberry Cookies

Raspberry Brownie Recipe
Ingredients
- 10 tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semi-sweet chocolate, chopped
- 1 cup (200 grams) granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon raspberry liqueur, optional
- 1 teaspoon vanilla extract
- 1/2 cup (64 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 3/4 cup (100 grams) semisweet chocolate chunks
- 1 cup (125 grams) fresh or frozen raspberries (do not thaw if using frozen)
- Freeze-dried raspberries, for garnish
Instructions
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, raspberry liqueur (if using), and vanilla extract and whisk vigorously for about 1 minute, or until the batter is very well combined and slightly ribbony. This helps create that shiny crust on top.
- Use a rubber spatula to stir in the flour, cocoa powder, and salt until just combined. Stir in the chocolate chunks and raspberries.
- Pour into prepared pan and smooth out evenly. Bake for 30 minutes. Let cool in pan for at least 30 minutes before slicing.
- Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.
- Before serving, pulverize the freeze dried raspberries either in a food processor, blender, or in a ziptop bag with a rolling pin or mallet. Use a fine mesh strainer to lightly garnish the pulverized raspberries over the brownies. For a finer texture and to remove the dried raspberry seeds, sift a few times before garnishing the brownies.
Photos by Ashley McLaughlin.
I made these this morning, but after baking for 30 min and leaving in the pan for 30 min to cool, they were still totally raw in the center. Any idea where I could have gone wrong? I followed instructions exactly and lined my metal pan with parchment. Thank you!
Hi Julia! How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.
Your oven might be running a little cool. Mine personally runs about 15°F off! Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!! If you don’t have an oven thermometer to ensure your oven is at the temperature it says it is, invest in one now! They are inexpensive and really help your baking so much! This oven thermometer is one of Tessa’s favorites.
Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
If I use frozen raspberries- should I toss them in flour prior and do I have to extend the baking time?
Hi Justyna! As Tessa mentions in the pink tip box above the recipe, “You can use fresh or frozen raspberries, just don’t thaw first if using frozen.” No need to roll in flour or extend the baking time 🙂 Be sure to read through all Tessa’s great tips, tricks and info in that tip box before giving these a try for yourself! Happy baking 🙂