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Fudgy Chocolate Raspberry Brownies! These delicious brownies with raspberries are moist, fudgy, fruity, and baked with only a little sugar!
This is one of my favorite brownie recipes ever! Raspberries make these brownies not only extra moist and fudgy but also fruity and leave them with a sweet raspberry flavor. Plus, raspberries sweeten the brownies naturally with fruit sugar, which allows you to reduce the amount of refined sugar in the recipe drastically! Win-Win! More, it’s such an easy recipe that is baked in not time with everyday ingredients.
This chocolate raspberry brownie recipe is truly a winner! So loved by everyone and comes with the most delicious chocolate flavor and beautiful pinkish color – feel free to surprise your sweetheart on Valentine’s Day with them! Although, you can serve them on any occasion.
I prefer to bake these summer brownies with fresh raspberries. But if you don’t have fresh raspberries on hand or want to conjure up something sweet in the winter, you can also use frozen raspberries. Add them frozen to the batter; no need to thaw them first.
These easy raspberry brownies will be especially beautiful (hello eye-catcher) if you don’t fold in all raspberries into the brownies batter. Instead, keep a few by the side to beautifully arrange them later on top of the batter before baking.
How To Make Raspberry Brownies – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
- Melt the chocolate and dairy-free butter over a water bath or in the microwave.
- In a large mixing bowl, mix melted butter, chocolate, and sugar. Add eggs and vanilla extract until combined.
- Add in flour, baking powder, and salt. Fold in raspberries. → Optional: Keep a few raspberries for the next step!
- Pour into the prepared pan. → Optional: Decorate with the leftover raspberries! Makes your brownies instantly more beautiful!
- Bake for 30-35 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
- Cut into 12 brownies & enjoy!
Recipe FAQ & Tips
How long does it stay fresh? Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to 2 days.
Can I freeze those brownies? Absolutely! Cut and freeze them in a freezer bag for up to 3 months. Defrost single brownies at room temperature or rebake for a few minutes at 355°F (180°C).
Sugar: This recipe is made with less sugar than most other Brownie Recipes, yet it’s still sweet enough. However, if you love your brownies super sweet, feel free to add each ¼ cup of white and brown sugar to the recipe.
Can I use frozen raspberries? Sure! Feel free to add them frozen to the brownie batter. However, I would go for fresh raspberries when in season!
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Raspberry Brownies
Ingredients
- ⅔ cup (120 g) semi-sweet chocolate chips or chopped chocolate bar
- ⅓ cup (75 g) dairy-free butter
- ¼ cup (50 g) brown sugar
- ¼ cup (50 g) white sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (65 g) spelt flour or all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (125 g) raspberries
Instructions
- Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
- Melt the chocolate and dairy-free butter over a water bath or in the microwave.
- In a large mixing bowl, mix together melted butter, chocolate, and sugar. Add eggs and vanilla extract until combined.
- Add in flour, baking powder, and salt. Fold in raspberries. → Optional: Keep a few raspberries for the next step!
- Pour into the prepared pan. → Optional: Decorate with the leftover raspberries! Makes your brownies instantly more beautiful!
- Bake for 30-35 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
- Cut into 12 brownies & enjoy!
Notes
- Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to 2 days.
- Freeze brownies in a freezer bag for up to 3 months. Defrost single brownies at room temperature or rebake for a few minutes at 355°F (180°C).
- Sugar: Those brownies are made with less sugar than regular brownies, thus they are less sweet. Feel free to add each ¼ cup white and brown sugar for sweeter brownies!
- Raspberries: Use fresh ones when in season! If using frozen raspberries, you can add them frozen to the brownie batter, no need to thaw them first.
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