Raspberry Brownies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Thick, gooey and oh so fudgey chocolate chip brownies with raspberries.. the perfect raspberry brownies.
Recipe!
So… who knew that SO MANY PEOPLE would want this recipe. Even just as I am writing this I have had a request for the recipe, so it seems a good fit! Definitely, a sought after one.
I realise that I put on a lot of recipes that they are requested recipes, but that’s genuine because they are! As I now have 475+ recipes on my blog, I rely on requests as I already have so many! If you ever wanted to request a recipe yourself, send me an email, or comment on a blog post!
Raspberry brownies
Anyway… back to these bad boys. I have done SO much experimenting to get these right, as I really do want them to be perfect. And from the start, I will say that the method to this recipe is different from my other brownies, but the ingredients are extremely similar.
The reasoning behind this is, the fruit can cause you mayhem in brownies, as they already have to be so exact, and the moisture from the fruit can ruin a brownie in seconds. These, however?! Perfection. If I can say so myself…
My other brownies, such as my triple chocolate brownies, or my Kinder Bueno brownies, for example, all use the whisking of eggs/sugar method, where you make it into as thick a mix as possible and fold everything together. I stand by these recipes as they really are EPIC.
However, after trying countless times, I just couldn’t get it to be how I wanted for these ones! Therefore, I tried a slightly different method. The quantity of chocolate and butter is the same, the sugar is the same, the eggs are the same, it’s just the dried ingredients are slightly increased to make the batter thicker.
Method
For these ones, you melt the chocolate, butter and sugar together in a pan till smooth. Then you (one by one) mix in the eggs once the mixture has cooled slightly. And then, you mix in the flour and cocoa powder. It creates a much thicker mixture compared to my other brownies and therefore means it’s much better for the fruit.
You can, of course, use this method for my other brownies too, but I do still utterly adore the other method and I won’t personally be changing them.
Raspberries and chocolate
I then add in fresh raspberries (as frozen can make them take longer to bake), and pour into the dish. Sprinkle on some chocolate chips and a few more raspberries, and you bake!
This recipe creates such thick and gooey brownies, that are oh so fudgy and utterly delicious. The fruit gives them a tartness that cuts through the sweetness, but the chocolate chips give them the chocolate pockets you crave. They really are heavenly.
Other recipes to try!
If you like the sound of these, you should check out some of my other recipes – white chocolate & raspberry blondies, lemon & blueberry blondies or my Terry’s chocolate orange brownies!
ENJOYYYY!! x
Raspberry Brownies!
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
- 4 medium eggs (or 3 Large)
- 150 g plain flour
- 50 g cocoa powder
- 300 g raspberries
- 150 g chocolate chips
Instructions
- Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper.
- Add your dark chocolate, butter and sugar to a pan, and melt on a low heat. Stir frequently so the chocolate doesn't burn, and melt until it's smooth.
- Transfer the mix to a bowl, and leave to cool for 10 minutes.
- Add in the eggs, one at a time, stiring in fully each time.
- Add in the flour, and cocoa powder, and stir until combined.
- Add in 2/3 of the raspberries, and stir through.
- Pour the mixture into the tin, and then sprinkle over the chocolate chips and the rest of the raspberries.
- Bake the brownies in the oven for 30-35 minutes!
- Leave the brownies to cool in the tin fully!
Notes
- PLEASE USE DARK CHOCOLATE IN THE MIX. It's very important - milk chocolate should be avoided for this bit.
- You can sprinkle on white/milk or dark chocolate, however.
- I used fresh raspberries as they were in season, and are delicious. You can use frozen, but be prepared that it can take a little longer to bake.
- Some brownies can naturally take longer to bake in some ovens as temperatures in ovens can often be incorrect without you knowing.
- Check the brownies after 25 minutes - mine took on average 32 minutes.
- These will last for 3-4 days once made!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Im a novice baker tried doing this woth my son, the sugar didnt melt into the chocolate butter mix very well. is there any reasons this may happen or tips to get around it
I have made this a few times and it has always been great. Today I made it with gluten free flour to accomodate a food allergy and it was equally as delicious. Thanks for a wonderful recipe!
Is there anything you’d change when doubling up the recipe?
In the oven now can’t wait until tomorrow morning guess what I’m having for breakfast 😋
These are absolutely fantastic and came out so perfectly thanks to the detailed recipe and explanations. Amazing- about to make a second batch for a dinner party.
Hi. What can I use instead of Raspberries?
I have frozen strawberries but a little worried to use. I’m thinking digestive biscuits. Would they work? Any other recommendations? Thanks
Do you beat the eggs before adding them them to the mix? Can’t wait to try this recipe.
Hiya – no you don’t as you mix them in the recipe!
Hands down the best brownies I’ve ever had! I needed to leave them in the oven for 40 minutes, then let them cool in the tin and then refrigerated them. Amazing!
Great recipe made them for my mother and she absolutely loved them couldn’t get enough. I also decided to use only 200g of sugar and it made the brownines not at sweet as usual ones so if you like the dark chocolate and rasberry combo but don’t like it being to sweet go for less sugar.
These are sooo thick and decadent! I can only eat one at a time so they were mostly given to my office but I’d absolutely make them again.
The tartness of the raspberries..richness of the brownie; a combination that was definitely not to my taste. This is not a recipe that I will be making again.
Hello – we received your other comment accusing Jane of censoring comments. Please be patient and allow adequate time for approval of comments as there are hundreds of comments every day, and the team cannot be on the blog throughout the day, every day, and every comment is held for approval to prevent spam comments. It’s a pity you didn’t like the brownies as raspberry and chocolate together are a delicious combination that many other people adore. Thanks! Team Jane.
That’s a shame. I love them, for me it’s great combination (and the various people I’ve shared them with love them too). But everyone has their own tastes!
Can I make these gluten free? If so what shall I use?
Hiya! Just straight swap the ingredients containing gluten with alternatives! Hope this helps! x
i am allergic to eggs..any subtitute for it.
Hiya! Take a look at my vegan brownie recipe, and add in raspberries! Hope this helps! x
Do you think these would work well using raspberry ruffles instead of raspberries?
I have not tried or tested this so unfortunately I cannot advise x
Can I ask what kind of dark chocolate do you use? Bournville type dark, or stronger like a 70%? Thanks so much,
In baking I always recommend 70% or darker – its the cocoa content that is important! xx