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 the brownie batter helps to make super rich, chewy, and fudgy brownies.
- 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!
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!
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.
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.