The Ultimate Fudgy Raspberry Brownies Recipe (Rich & Easy!)

Are you looking for a dessert that strikes the perfect chord between intense, decadent chocolate and a vibrant, fruity sharpness? A bake that boasts a gooey centre, a signature paper-thin crackly top, and is studded with bursts of juicy berries? Your search is over. We believe we’ve perfected the recipe for the most delightful, indulgent, and remarkably straightforward Raspberry Brownies you’ll ever have the pleasure of making. This isn’t just a recipe; it’s your new secret weapon for birthdays, celebrations, or any evening that calls for a truly exceptional chocolate treat.

There is a certain alchemy in the pairing of chocolate and raspberry. The profound, slightly bitter character of dark chocolate is beautifully complemented and enlivened by the tart sweetness of the berries. Every mouthful is a delightful journey, from deep cocoa richness to a bright, fruity finale. It’s time to forget those shop-bought brownies that often disappoint with a dry, cake-like texture. We’re here to lead you, step by step, towards baking a tray of pure brownie bliss right in your own kitchen.

Why You’ll Love This Recipe

• Incredible Flavour Combination: The rich, dark chocolate and sharp, sweet raspberries are a pairing that feels utterly timeless. The flavours don’t clash; they enhance one another to create a truly sophisticated taste.
• Perfectly Fudgy Texture: We’ll share our secrets for achieving that dense, chewy, and wonderfully gooey centre every time. This is the ultimate fudgy brownie, a far cry from a dry, cake-like bake!
• Surprisingly Simple to Make: Despite the impressive results, this recipe calls for common kitchen ingredients and a clear, straightforward method. With no complex techniques or specialist equipment required, it’s ideal for bakers of all abilities.
• Visually Stunning: The striking contrast of crimson berries woven through the dark, glossy brownie creates a dessert that is a feast for the eyes. They look every bit as good as they taste, making them perfect for impressing your guests.
• Customisable to Your Taste: We provide suggestions on how you can tweak the recipe, whether you fancy adding white chocolate chunks for extra indulgence or a sprinkle of sea salt to make the flavours pop.

The Key to Perfect Chocolate Raspberry Brownies

The foundation of any truly great brownie lies in its ingredients. Using good-quality components will make a significant difference to the final taste and texture. We don’t require an extensive or complex list, just the right elements. Consider this your essential brownie-making kit.

• Unsalted Butter: This provides the brownies with their sumptuous, melt-in-the-mouth texture. Using unsalted butter means we have complete control over the seasoning.
• Good Quality Dark Chocolate: This is the heart and soul of the recipe. We suggest using a chocolate with a cocoa content of at least 70%. Its intensity is what offsets the sweetness and marries so well with the raspberries.
• Caster Sugar: The fine texture of this sugar allows it to dissolve seamlessly into the batter, which is vital for achieving that hallmark crackled crust.
• Eggs: Large, free-range eggs are preferable. They bind the mixture together while adding structure and richness. Ensure they are at room temperature for the best results.
• Plain Flour: We use only a modest amount. This is crucial for a fudgy result, as an excess of flour leads to a cakey brownie.
• Unsweetened Cocoa Powder: This contributes another layer of deep chocolate flavour. Sifting it first ensures you won’t find any lumps in your batter.

– Vanilla Extract: A dash of good vanilla extract enhances all the other flavours, particularly the chocolate.

• A Pinch of Salt: Never overlook the importance of salt in sweet baking! It wonderfully balances the sugar and intensifies the chocolate notes.
• Raspberries: The bright, fruity gems in our brownie. You can use either fresh or frozen; we’ll explain the best approach for both a little later.

How to Make Our Easy Raspberry Brownie Recipe

Are you ready to bake something wonderful? This is our reliable, tested method for the ultimate chocolate raspberry brownies. Follow these stages carefully, and a flawless traybake will be your reward. We assure you, it’s easier than you might imagine!

1. Get Everything Ready: First, preheat your oven to 180°C (160°C Fan/Gas 4). Grease a 20cm (8-inch) square baking tin and line it with baking parchment, allowing a little to hang over the sides. These overhanging edges will be your ‘handles’, making it much simpler to lift the cooled brownies out.
2. Melt the Chocolate and Butter: In a large, microwave-safe bowl, combine the butter and chopped dark chocolate. Melt them together in 30-second intervals, stirring between each one to ensure the mixture doesn’t scorch. You can also do this in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). For a helpful visual on this method, BBC Good Food has an excellent tutorial.
3. Combine the Wet Ingredients: When the chocolate mixture is completely smooth and glossy, take it off the heat. Add the caster sugar and whisk it in vigorously until fully incorporated. The mixture may appear slightly grainy, but this is perfectly normal. Next, add the eggs one at a time, followed by the vanilla extract, whisking well after each addition until you have a thick, shiny batter.
4. Fold in the Dry Ingredients: Sift the plain flour, cocoa powder, and salt directly over the wet ingredients. With a spatula, gently fold everything together. Take care not to overmix! You should stop as soon as the last streaks of flour have disappeared. This is one of the most critical steps for that perfect fudgy texture.
5. Assemble Your Brownies: Pour half of the brownie batter into your prepared tin, spreading it into an even layer. Gently push about two-thirds of the raspberries into this layer. Pour the rest of the batter on top, spreading it out to cover the berries. Finish by dotting the remaining raspberries over the surface, pressing them in lightly.
6. Bake to Perfection: Transfer the tin to the preheated oven and bake for 25–30 minutes. The brownies are ready when the edges are firm and the top has a delicate crackle. The centre should still have a very subtle wobble. A skewer inserted into the middle should emerge with moist, fudgy crumbs attached, not wet batter.
7. The Hardest Part: Patience! This step is non-negotiable. You must allow the brownies to cool entirely in the tin before you attempt to slice them. This gives them time to set properly, which guarantees clean cuts and that dense, fudgy consistency we all love. We suggest waiting at least a couple of hours.

Our Top Tips for the Best Fudgy Raspberry Brownies

Over the years, we’ve baked more batches of brownies than we can remember. In that time, we’ve discovered a few indispensable tips and tricks to ensure success. Keep these pointers in mind for flawless results.

Don’t Overmix the Batter

As soon as you add the flour, you start developing gluten. The more you stir and mix, the more gluten forms, which results in a tough, cake-like brownie. We are aiming for the opposite! Gently fold the flour in with a spatula and cease mixing as soon as it is incorporated. A few small lumps are absolutely fine.

Fresh or Frozen Raspberries?

You can use either with great success in this recipe! For fresh raspberry brownies, just add them as they are. If you are making frozen raspberry brownies, there’s no need to defrost them. Add them directly from the freezer. A helpful trick is to toss frozen berries in a tablespoon of plain flour before adding them to the batter; this helps prevent them from sinking and making the brownies too wet.

Getting That Perfect Crackly Top

That beautiful, paper-thin, crackly crust is what every baker strives for. The secret is in the reaction between the sugar and the eggs. When you whisk the sugar into the warm, melted butter and chocolate, it begins to dissolve. Then, by whisking the eggs in with gusto, you create a very thin, meringue-like layer on the surface as it bakes. This is what produces that signature glossy sheen and crackle.

Don’t Overbake!

This is the number one mistake in brownie making. An overbaked brownie is a dry, disappointing one. It’s always better to be cautious and take them out a moment too soon rather than a moment too late. They will carry on cooking from the residual heat as they cool in the tin. Remember the skewer test: a skewer should come out with damp, fudgy crumbs attached. If it’s covered in wet batter, they need more time, but if it’s clean, they’re likely overbaked!

Variations and Add-ins

While we believe this easy raspberry brownie recipe is wonderful just as it is, we always encourage a bit of creativity in the kitchen! Here are some ideas to help you personalise your next batch:

• Extra Chocolate Decadence: Fold a generous handful of white or milk chocolate chips into the batter with the raspberries for extra pockets of melted chocolate.
• A Pinch of Spice: A little ground cinnamon or a tiny pinch of chilli powder can introduce a lovely warmth that pairs beautifully with the dark chocolate.
• A Touch of Crunch: Toasted walnuts, pecans, or hazelnuts will add a fantastic crunchy texture to contrast with the soft brownie and juicy fruit.
• Sweet and Salty: To add another layer of flavour, sprinkle a little flaky sea salt over the top of the batter just before baking.

If you enjoy experimenting with sweet bakes, you might also like the unique flavours in our Apple Cider Whoopie Pies, which offer a delightful taste of autumn.

FAQ

A Perfect Treat for Any Occasion

So there you have it—your complete guide to baking the most decadent, fudgy, and flavour-packed Raspberry Brownies. This recipe is a genuinely impressive bake, delivering a rich chocolate experience that is perfectly balanced by the bright, zesty raspberries. They are an ideal make-ahead dessert for a dinner party, a fantastic contribution to a bake sale, or simply a delicious way to treat yourself.

We can’t wait for you to try this Raspberry Brownies recipe. When you do, please pop a comment below and let us know how you got on! We love hearing about your baking adventures. And for another simple, crowd-pleasing bake that is certain to vanish in minutes, why not take a look at our amazing Biscoff Rice Krispie Treats?

Fudgy Raspberry Brownies

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A perfect marriage of rich, dark chocolate and sharp, juicy raspberries, these brownies are irresistibly fudgy and surprisingly simple to bake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies

Ingredients

• 185g unsalted butter, cubed
• 185g dark chocolate (70% cocoa), chopped
• 275g caster sugar
• 3 large free-range eggs
• 85g plain flour
• 40g unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
• 150g fresh or frozen raspberries

Instructions

1. Preheat oven to 180°C (160°C Fan). Grease and line a 20cm square tin.
2. Melt the butter and dark chocolate together in a bowl over simmering water or in the microwave until smooth.
3. Remove from the heat and whisk in the sugar. Add the eggs one by one, whisking well, then stir in the vanilla.
4. Sift the flour, cocoa powder, and salt into the bowl. Fold gently until just combined. Do not overmix.
5. Pour half the batter into the tin, scatter over two-thirds of the raspberries, then top with the remaining batter and remaining raspberries.
6. Bake for 25-30 minutes, until the top is crackly and a skewer inserted into the centre comes out with moist crumbs.
7. Allow to cool completely in the tin before slicing into 16 squares. This is essential for a fudgy texture.

Nutrition (per serving):
Calories: 250 kcal
Protein: 3g
Carbs: 25g
Fat: 15g