This recipe was updated on the 6th June, 2021 to improve flavour and texture. You can find the original raspberry brownie recipe here (see recipe notes).
I like my brownies as thick and fudgy as possible! These brownies and super rich and chocolatey with a fresh burst of raspberries.
If you're feeling particularly indulgent, I recommend having a warm slice of brownie with a scoop of ice cream. Trust me, there's nothing better!
Ingredients in Raspberry Brownies
- Dark or semi-sweet chocolate: I recommend using a dark or semi-sweet (NOT unsweetened) block of baking chocolate which melts easily.
- Using chocolate chips: you can also use 200 g / 7 oz (approximately 1 heaped cup) of dark or semi-sweet chocolate chips. Not all chocolate chips are designed to be melted down so make sure to use high-quality chips which are suitable for melting. Avoid brands marked as 'holds shape while baking.'
- Unsalted butter: you can use salted butter if that is all you have BUT you must omit the added salt from the recipe. I use cold butter straight from the refrigerator.
- Caster / super-fine sugar: this finer type of sugar dissolves into the batter more easily and gives you a beautiful, shiny top on the brownie.
- Using granulated sugar: If necessary, you can also use the same amount of regular granulated white sugar. You may have less of a crisp and shiny crust but the flavour and texture will be the same.
- Eggs: cold or room-temperature is fine. Cold eggs will make the batter firmer and more difficult to spread out.
- Vanilla essence OR extract: if possible, use a high-quality pure vanilla essence or extract which is not alcohol-based.
- Unsweetened cocoa powder: NOT hot cocoa powder. I avoid Dutch-processed 'cacao' powder as it can be very bitter. I recommend Hershey's brand (US, AUS) or Plainstowe/Homebrand (AUS).
- Plain / all-purpose flour: NOT self-raising flour.
- To make the recipe gluten free: substitute plain flour for an equal amount of gluten-free flour. Follow the recipe as written.
- Salt: omit if using salted butter. I use ground sea salt. Flaked salt may not dissolve and might give you a salty aftertaste in the cooked brownies.
- Raspberries: make sure they are fresh or thawed.
- For regular chocolate brownies: omit raspberries or replace with 1 cup of chocolate chips if you want regular chocolate brownies.
- Using frozen raspberries: frozen raspberries will cool the batter down. Make sure to add 10-15 minutes to the baking time to ensure the batter is cooked through.
How to Make Fudgy Raspberry Brownies
1. Combine the chopped chocolate and butter in a large microwave-safe bowl.
2. Microwave for 1 minute (less if your butter is soft) and stir well. Microwave in short 10 second bursts until mixture is smooth, shiny, and all the chocolate has melted.
3. Add the sugar.
4. Whisk until well combined. The mixture will be grainy - don't worry about this.
5. Add the eggs, one at a time, and whisk well in between. You want to whisk a fair amount in between each egg as this will help dissolve the sugar and give you a nice shiny crust.
6. Add the cocoa powder, flour and salt (no need to sift!).
7. Stir very well. The batter will become very thick, so I switch to a wooden spoon instead of a whisk. Make sure to scrape down the entire bowl so there are no lumps of flour.
8. Fold in half of the raspberries (i.e. ½ cup), being careful not to squish them too much.
9. Grease a 20 cm x 20 cm (8 x 8 inch) square cake tin. Line with baking paper.
10. Spread the batter into the tin.
11. Top with remaining raspberries (the other ½ cup).
12. Bake until the brownie doesn't wobble when gently shaken. It should be 'puffed up' evenly across the surface of the brownie without any sunken areas.
Top Tips + FAQs
- Can I use frozen raspberries in brownies?
- The short answer: yes. BUT you will need to add 10-15 minutes to the recommended baking time. Frozen raspberries will cool down the brownie batter and it will take longer to cook all the way through.
- This is why I HIGHLY recommend using fresh raspberries or making sure to thaw out your frozen raspberries for at least 1 hour prior to baking.
- Will brownies harden as they cool?
- Yes, the brownies will firm up as they cool down. They should still remain chewy and rich.
- Will brownies harden in the fridge?
- Yes, brownies will get a lot firmer if you refrigerate them. They should still remain chewy and full of flavour.
- If you prefer a softer texture: microwave a square of brownie for 10-15 seconds before eating (this is my favourite way to eat brownies!).
- Why did my brownies sink in the middle?
- Your brownie is undercooked: make sure to follow the recommended cooking time. Increase the cooking time if you are using frozen raspberries. Always bake brownies in the top half of the oven.
- You overbeat the batter: this brownie batter is very forgiving, however if you incorporate too much air into the batter it may rise on the edges and collapse in the middle. Always whisk this brownie batter by hand instead of using an electric mixer. Once you add the dry ingredients, stir just until the batter is combined.
- How can I make these brownies gluten free?
- Use gluten-free flour: Brownies are one of the best gluten-free desserts! Substitute the wheat flour with an equal amount of gluten-free flour and follow the recipe as normal.
- How do I tell if my brownie is fudgy or undercooked?
- Check for a shiny, crackly top: your brownies are cooked when they have an even, shiny surface. Any particular dark or sunken patches, particularly in the centre, may indicate undercooked batter which needs more baking time.
- Check for a slight wobble: if you shake the tin of the brownies just slightly, the brownies should wobble just a little. If they wobble a lot or sink down, the batter requires more baking time.
How Do I Store Raspberry Brownies?
- You can store the baked raspberry brownies in an airtight container in the refrigerator for up to 4 days.
- To freeze the batter: scrape the prepared batter into an airtight container. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator then bake as normal.
- Note: I don't recommend freezing the baked brownie squares.
- 200 g (7 oz) dark chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, roughly chopped
- 1 cup (240 g) caster / super-fine sugar
- 3 large eggs
- 1 teaspoon (5 mL) vanilla essence OR ½ teaspoon (3 mL) vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (75 g) plain / all-purpose flour
- ½ teaspoon (3 g) salt
- 1 cup (130 g) fresh or thawed raspberries, divided
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brownie.
- Place chopped chocolate and butter in a large heat-proof bowl. Microwave for 1 minute on full power. Stir until smooth. Microwave in further 10 seconds bursts, if needed, until completely melted.
- Whisk in the sugar.. Add the eggs, one at a time, whisking well in between, until pale and creamy. Add vanilla and whisk until combined.
- Add the cocoa powder, flour and salt. Stir well (the batter will be quite thick). Carefully fold in HALF (½ cup) of the raspberries.
- Scrape batter into the prepared tin. Top evenly with remaining (½ cup) of raspberries. Bake for 35 mins or until the brownie has puffed up evenly and doesn't wobble when you gently shake the tin. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. NOTE: if you are using FROZEN raspberries, allow for 40-45 minutes cooking time.
- I recommend refrigerating the brownies to keep the raspberries fresh. Refrigerate in an air-tight container for up to 4 days. OR keep un-refrigerated in an airtight container for up to 2 days.
- To freeze the brownies, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Raspberries: you can substitute raspberries with the same amount strawberries or your favourite berries. You can also omit the raspberries entirely if you want regular brownies.
- Chocolate: you can substitute 200 g of chopped dark chocolate for 1 heaped cup of dark chocolate chips. If you use milk chocolate, the brownie will be a lot sweeter.
Nutrition Information:Serving Size: 1 Square (1/16th of Brownie)
Amount Per Serving: Calories: 220Total Fat: 11.5gSaturated Fat: 6.9gTrans Fat: 0gUnsaturated Fat: 2.1gCholesterol: 51.5mgSodium: 15.2mgCarbohydrates: 27.5gFiber: 1.6gSugar: 21.9gProtein: 3g