4.3 from 75 votes
Raspberry Brownies
This Raspberry Brownies recipe blends rich cocoa and chocolate chunks with fresh or frozen raspberries, creating a moist, fudgy dessert with bursts of tart fruit. The batter incorporates melted butter and a combination of granulated and brown sugar for balanced sweetness and texture. Baking in a parchment-lined pan ensures easy removal, resulting in tender, chocolatey squares with raspberry pockets.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
24
Calories:
229 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter melted and slightly cooled
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 egg large
- 1 tablespoon vanilla extract pure
- 1 cup all-purpose flour
- 1 cup cocoa powder or unsweetened cocoa powder, Dutch processed
- 1 teaspoon espresso powder optional
- 1 teaspoon kosher salt
- 1 1/4 cups chocolate divided, chopped
- 1 1/2 cups raspberry fresh or frozen
Instructions
- Preheat oven to 350°F. Spray a 9x13" metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract and whisk until smooth and combined.
- Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined. Don't over mix.
- Fold in 1 cup of chopped chocolate and the raspberries. Stir carefully so you don’t break up the raspberries.
- Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares.
Cup of Yum
Notes
- If using frozen raspberries, add them directly without thawing to maintain texture.
- Do not overbake; remove brownies when just set to the touch as they firm while cooling.
- Lining the pan with parchment paper with overhang makes lifting the brownies easier after baking.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
48mg
(16%)
Sodium
173mg
(7%)
Potassium
149mg
(3%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
283IU
(6%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 173mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.