Easy Chocolate Raspberry Brownies

These gooey raspberry chocolate brownies truly melt in your mouth. Made with real dark chocolate and fresh raspberries, they'll be gone in minutes.

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It's not very easy to come across an easy-to-make brownie recipe, especially when fruits are involved, as so many things could go wrong.

From brownies going soggy because of the fruit to cardboard-like texture because you kept the brownies too long in the oven, everyone has a horror story about brownies that went horribly wrong.

Not this easy brownie recipe, though. From the first time I made it, these raspberry brownies were just perfect, and they continued to be every time I made them after that. So, if you've been on the lookout for an easy, yummy brownie recipe, you've just found it.

What do you need to make this easy homemade brownie recipe?

The secret to making the best dark chocolate raspberry brownies is to use quality dark chocolate. Any chocolate with over 60% cocoa solids will work, but I found 70% dark chocolate to be the sweet spot.

You'll also need very fresh free-range or organic eggs and the freshest raspberries you can find. The raspberries must be firm and not overripe if you want them to maintain their texture in the brownies.

These raspberry fudge brownies have a fudgy centre and a perfect crinkly top that makes them irresistible.

You can add more raspberries than mentioned in the recipe if you like, but you might also need to adjust baking times to prevent your brownies from becoming soggy.

How to make easy raspberry brownies from scratch?

It couldn't be easier to make these brownies with real raspberries and the good news is that you can have a square in your mouth in about an hour.

To make these easy brownies, follow these straightforward steps:

1. Preheat the oven to 170°C/325°F. Line a 9-inch square cake tin with parchment paper.
2. In a pan, melt the chocolate and butter and allow to cool slightly.
3. In a mixing bowl, whisk the eggs by hand or with an electric hand mixer until thick. Add the sugar and vanilla essence and continue to mix until you obtain a thick and glossy mixture.
4. Add the melted chocolate mixture and continue to beat.
5. Fold the sifted flour, baking powder, and a pinch of salt.
6. Pour half of the mixture in the tin, scatter the raspberries evenly and cover with the rest of the mixture.
7. Bake for 35-40 minutes. Test the brownies with a skewer and remove them from the oven when just a bit of mixture adheres to the skewer.
8. Remove to a wire rack and allow to cool for 15 to 20 minutes before cutting into squares.

If you liked the sound of this chocolate raspberry brownies recipe, have a look at some of my other desserts:

• Pecan Nut Fudge Brownies
• Cantuccini Toscani (Italian Almond Biscuits)
• Coconut Cookies with Mixed Nuts

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Easy Chocolate Raspberry Brownies

These gooey raspberry chocolate brownies truly melt in your mouth. Made with real dark chocolate and fresh raspberries, these raspberry brownies will be gone in minutes.

4.62 from 13 votes

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Course: Dessert

Cuisine: British

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 9

Calories: 320kcal

Author: Alice | Skinny Spatula

Ingredients 

1x2x3x

• ▢ 175 g (6 oz) dark chocolate , (minimum 60% cocoa solids)
• ▢ 125 g (4.5 oz) unsalted butter
• ▢ 2 medium eggs
• ▢ 125 g (4.5 oz) dark muscovado sugar
• ▢ 100 g (3.5 oz) plain flour, sifted
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon vanilla essence
• ▢ A pinch of salt
• ▢ 100 g (3.5 oz) fresh raspberries

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Instructions

• Preheat the oven to 170 C/325 F. Line a 9-inch square cake tin with parchment paper.
• In a pan, melt the chocolate and butter and allow to cool slightly.
  175 g dark chocolate

  125 g unsalted butter
• In a mixing bowl, whisk the eggs by hand or with an electric hand mixer until thick. Add the sugar and vanilla essence and continue to mix until you obtain a thick and glossy mixture.
  2 medium eggs

  125 g dark muscovado sugar

  1 tsp vanilla essence
• Add the melted chocolate mixture and continue to beat.
• Fold the sifted flour, baking powder, and a pinch of salt.
  100 g plain flour

  1 tsp baking powder

  A pinch of salt
• Pour half of the mixture in the tin, scatter the raspberries evenly and cover with the rest of the mixture.
  100 g fresh raspberries
• Bake for 35-40 minutes. Test the brownies with a skewer and remove them from the oven when just a bit of mixture adheres to the skewer.
• Remove to a wire rack and allow to cool for 15 to 20 minutes before cutting into squares.

Notes

Recipe adapted from "Sue Lawrence's Scottish Kitchen"

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 75mg | Fiber: 2g | Sugar: 24g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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