I would take a gooey fudgy rich brownie over a piece of cake ANY day.
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 this recipe helps to make super rich, chewy, and fudgy brownies. So does the chocolate in three forms: melted semisweet 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.
For fudgy brownies, it’s important that the batter is very moist and rich. That’s why we use a relatively small amount of flour and cocoa powder. 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.
You’ll notice there’s no baking soda or powder in this recipe. That’s because they would create cakey brownies. 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!
In this recipe we add raspberries to the batter. They become ooey and gooey as they bake! You can use fresh or frozen raspberries, just don’t thaw first if using frozen.
For a super pretty garnish and an extra dose of raspberry flavor, I like to sprinkle pulverized freeze dried raspberries on top. This makes for a perfect natural punch of color for Valentine’s Day! You could even make heart shaped powder stencils for a super adorable design.
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 to sprinkle over the brownies. If you want to remove the dried raspberry seeds, filter the powder through the strainer a few times.
This OXO Baker’s Dusting Wand is absolutely perfect for sprinkling powder over any baked goods.
If you want even more raspberry flavor, you can add a tablespoon of raspberry liqueur to the batter, such as Chambord.
Measuring Correctly is KEY
To ensure you don’t accidentally 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 this recipe I highly recommend using a metal baking pan as opposed to glass or ceramic pans. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to have burnt or dry eges
Glass or ceramic baking pans will take LONGER to bake these brownies and the center may never cook through completely.
Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here as the brownies will continue to cook from the residual heat after you pull them out of the oven.
Slicing, Serving, and Storing Brownies
I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve. A big sharp knife, or even a large plastic knife, helps to make neat squares. If you want even cleaner cuts, refrigerate the brownies before slicing.
I personally prefer these brownies served warm, so I’ll pop a square in the microwave for about 10 seconds or until the chocolate chunks are melty.
Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. To keep them as fresh as possible, only slice the brownies just before serving.
Can I Double the Recipe?
You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.
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 a little 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 time 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.
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 🙂
We did a double batch of these, with no issues. I added some freeze-dried raspberries right into the batter also. We did sprinkle on top also. These were a big hit, actually tasted like chocolate covered raspberries!
Fudgy and delicious, the perfect blend of bitter chocolate and sweet/tart raspberries.
Wonderful to hear that, Heather!! 🙂
The brownie is VERY GOOD! I like that u don’t have to add baking soda or powder. It is so easy to put it together! The flavour of the raspberry melds so well with the chocolate and adds to that nice gooey texture!! Thanks for the recipe. Is a keeper!! It is barely half an hour out of the oven and we have already eaten half!!
Yay! So happy to hear how much you love this recipe!
if i wanted to use brown butter for this recipe, would i have to make any other modifications??
Hi Iora! If you’re experimenting with browning butter in a recipe that doesn’t originally call for it, you may need to bump up the total amount of butter or add a splash of water to compensate for the difference. I’d suggest looking at some browned butter brownie recipes (like THIS ONE) beforehand to get an idea of the wet-to-dry ratio. Please let us know how it turns out!
These look amazing! I was thinking about using chopped freeze-dried raspberries on top of the brownies instead of pulverized powder. Do you know if it’s OK to sprinkle them on top BEFORE baking, so that they stick to the brownies better than if I wait until after? Or will they melt?
We haven’t tried that! Please let us know how it goes if you give it a try 🙂
Could you use Dutch process cocoa powder in these? Or would that not be recommended?
That should be fine as there’s no baking soda or powder in this recipe 🙂 Please check out our article detailing the differences between Natural Cocoa and Dutch Process Cocoa Powder, we actually discuss how to know if they can be substituted 🙂
Could these be frozen? Made too many and I will never finish them before they go off!!!
You’ll more than likely lose the freeze dried raspberries on top when they thaw, but the rest should be completely fine! Just make sure they’re cut into squares and kept in an air-tight container 🙂
Really an amazing recipe, including the raspberry dust on top. The only problem I had was I couldn’t get a brownie square out intact–just didn’t hold together. Didn’t impact the yummy factor tho. Might have taken a wrong step. Thanks for your creativity!
So glad the taste was spot on! Do you use a digital scale when measuring your ingredients? I’m wondering if one of them wasn’t measured correctly as to why the brownies didn’t hold together.
Made this a couple of times already and it is PERFECTION every time. So simple to make and yet so impressive and pretty with the freeze dried raspberry powder! This is my go-to brownie recipe starting now !
Yay! So glad you love these brownies, Isabelle!
These look soooo good!! I plan on making them tomorrow but I only have frozen raspberries.
Can I ask why you say not to thaw them? I’ve seen some recipes saying the same but some saying to thaw them a bit because it’ll take the batter way too long to cook in the middle otherwise. I’m so excited to make them, they look amazing.
WOW, just wow. I made these on a whim today, trying to pull something together quickly for a last-minute dinner invite. These were absolutely the hit of the dinner and unbelievably easy to make. I’m not usually a fan of room-temp brownies but the fudgey texture of these is so divine, they’re great even at room temp. I didn’t have the raspberries for dusting on top but they’re amazing without. Adding these to my go-to recipe list, they’re just so impressive and so good!
So glad you enjoyed these brownies!
Such a classy Valentine brownie. My entire family is loving these. Great texture and perfect combo of raspberry with chocolate. Yummmm.
So happy to hear this!
Very easy and oh so good!
I baked these today and used fresh strawberries. They are so fudgy and delicious.
Made this recipe twice with phenomenal results each time!! Exceptional when eaten the same day but also fantastic when reheated for a few seconds the next few days!!
I looks so delicious
I did not take a picture but I made these 3 times. Just want you to know how FABULOUS they are.
I used all (high quality) bittersweet chocolate & chocolate topping, couldn’t find freeze dried raspberries.
Just a Fantastic recipe especially if you are a chocolate lover….Oh My!
These turned out AMAZING! SO delicious. Chocolate and Raspberries are such a great combo.
Oh, Tessa. These brownies. HEAVEN!!!! I love the raspberry chocolate combo and this was just perfect!
Do you think that it would be good if i make a vegan version of the brownies with flax egg?
Thanks! Will they turn out very cakey or will they still be fudgy and chewy?
Totally agree that brownies > cake most of the time! LOVE the addition of raspberries. That dusting of the freeze dried raspberries on top is so pretty!
I’m not a huge fan of gooey brownies. Would they turn out well if I left out the chocolate chunks?
Yes, you can leave out the chocolate chunks.
I’m simply wondering if it’s possible to create a fresh raspberry whipped cream or buttercream topping. Which would be a better choice, if it is doable…so that the brownies wouldn’t end up soggy on top? Thank you!
Hi, Rita! You could use the raspberry buttercream from this recipe: https://handletheheat.com/nutella-stuffed-chocolate-raspberry-cupcakes/