Super Fudgy Raspberry Brownies: The Ultimate Sweet & Tart Dessert
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Indulge in the perfect harmony of rich, decadent chocolate and bright, tangy raspberries with these incredibly delicious raspberry brownies. If you’re a fan of fruit-infused desserts, especially those featuring the vibrant flavor of raspberries, this recipe is an absolute must-try. The intense tartness of fresh raspberries beautifully cuts through the deep sweetness of the fudgy brownie, creating a truly irresistible flavor combination that will tantalize your taste buds. Not only are these brownies remarkably easy to make, requiring minimal effort and no fancy equipment, but they’re also an elegant treat that’s perfect for any occasion, from a casual afternoon snack to a sophisticated dessert table. Serve them warm with a generous scoop of creamy vanilla ice cream for an extra special touch.
These raspberry brownies are nothing short of spectacular. Each bite delivers an explosion of chocolatey goodness, complemented by the refreshing burst of fresh raspberries. The texture is exactly what you crave in a brownie: gloriously gooey, intensely fudgy, and utterly melt-in-your-mouth soft. What makes this recipe even better is its simplicity. You won’t need a stand mixer or any specialized gadgets – just a hand whisk and a single large bowl are enough to bring this delightful dessert together. They are an ideal treat for any spring or summer gathering, offering a light, fruity contrast to the rich chocolate that everyone will adore. Prepare to impress your guests with these show-stopping brownies!
Looking for more delightful brownie variations? Be sure to explore our recipes for Espresso Brownies, where coffee notes enhance the chocolate, Lemon Brownies for a zesty twist, and Dairy Free Brownies for a delicious alternative that caters to different dietary needs.
WHY THIS RECIPE WORKS
This raspberry brownie recipe isn’t just another brownie; it’s designed for maximum flavor and ease. Here’s why you’ll love making and eating them:
- Bursting with Raspberries: Unlike some recipes that only hint at fruit, these brownies are generously loaded with fresh raspberries. The fruit is folded directly into the batter and sprinkled on top, ensuring that every square delivers a delightful tanginess that perfectly balances the sweetness of the chocolate. This abundance of raspberries is key to their signature fresh and vibrant taste.
- Irresistibly Fudgy Texture: Achieving that perfect fudgy, dense, and moist brownie texture is often a challenge, but not with this recipe. We’ve carefully balanced the fat-to-flour ratio and included cornstarch to ensure a wonderfully soft crumb that melts in your mouth without being cakey. These brownies stay deliciously fudgy for days, making them perfect for preparing ahead.
- Effortlessly Easy Dessert: Don’t let the decadent result fool you; these brownies are incredibly simple to prepare. With no need for an electric mixer and just one bowl for mixing the batter, cleanup is minimal. The straightforward steps make it a perfect baking project for beginners and experienced bakers alike, guaranteeing a crowd-pleasing dessert every single time.
ESSENTIAL INGREDIENT NOTES FOR PERFECT RASPBERRY BROWNIES
The quality and proper preparation of your ingredients are crucial for achieving the best possible raspberry brownies. Here are some key notes for the most important components of this recipe. For a full, detailed list of ingredients with precise measurements, please refer to the complete recipe card provided below.
- Butter: Use unsalted butter for better control over the saltiness of your brownies. The butter is melted with the dark chocolate, which helps create that signature fudgy texture by evenly dispersing the fats and chocolate flavor throughout the batter.
- Eggs: It is incredibly important to use large eggs that are at room temperature. Cold eggs can cause the melted butter and chocolate mixture to seize, leading to a lumpy batter. Room temperature eggs also emulsify better with the sugar and fats, resulting in a smoother, more uniform brownie texture and a higher rise. Take them out of the fridge at least 1 hour before you plan to start baking.
- Semi-sweet Dark Chocolate: The type of chocolate you choose significantly impacts the final flavor. I highly recommend using a good quality dark chocolate that’s on the sweeter side, typically around 54.5% cocoa solids. This provides a rich, deep chocolate flavor without any bitterness, allowing the sweetness of the brownie and the tartness of the raspberries to shine. Chocolate chips or a chopped chocolate bar will work well.
- Cornstarch: This secret ingredient is essential for achieving that ultra-soft and irresistibly fudgy brownie texture. Cornstarch acts by breaking down some of the gluten in the all-purpose flour. This reduction in gluten development prevents the brownies from becoming too tough or cakey, ensuring they remain wonderfully moist and dense.
- Cocoa Powder: For the most intense and complex chocolate flavor, I always opt for high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother, less bitter taste compared to natural cocoa. My personal favorite is from Valrhona, but any good quality brand will elevate your brownies.
- Fresh Raspberries: For these particular brownies, using fresh raspberries is paramount. While frozen raspberries might seem convenient, their higher liquid content will inevitably alter the batter’s consistency. This excess moisture can lead to a more cake-like brownie texture rather than the desired fudgy one. Fresh raspberries maintain their shape better and provide that delightful burst of tartness without adding unwanted water. Make sure they are gently washed and thoroughly dried before adding them to the batter.
EASY STEP-BY-STEP INSTRUCTIONS TO BAKE RASPBERRY BROWNIES
Get ready to bake the most incredible raspberry brownies with ease! This recipe is designed to be straightforward and accessible, requiring no electric mixer. All you’ll need is one large mixing bowl, a trusty hand whisk, and a spatula. Follow these simple steps for perfect results every time.
The complete recipe, with exact measurements and detailed instructions, is provided in the recipe card at the bottom of this post.
Before you begin, make sure your oven is preheated to 160ºC (325ºF) in a conventional oven setting. Prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
STEP 1: Combine Dry and Melt Chocolate. In a medium-sized bowl, sift together your all-purpose flour, cornstarch, and salt. Sifting helps to aerate the dry ingredients and prevent lumps, ensuring a smooth brownie batter. Set this bowl aside. In a separate microwave-safe bowl or a double boiler, gently melt the butter and semi-sweet dark chocolate chips together until smooth and fully combined. Once melted, pour this rich chocolate mixture into a large mixing bowl. Add the Dutch cocoa powder and stir it thoroughly with your hand whisk until it’s completely incorporated and the mixture is smooth and glossy.
STEP 2: Add Sugars and Eggs. To the chocolate mixture, add both the granulated sugar and the dark brown sugar. Whisk them together vigorously until they are well combined and the mixture looks smooth. The sugars will begin to dissolve, creating a beautiful sheen. Next, add the room temperature large eggs, one at a time, whisking well after each addition. Continue to whisk the eggs into the mixture for a good 1-2 minutes. This step is crucial as it incorporates air, which contributes to the fudgy yet slightly chewy texture of the brownies.
STEP 3: Incorporate Wet and Dry Ingredients. Pour in the vegetable oil (such as canola or avocado oil) and the vanilla extract into the chocolate-egg mixture. Whisk everything together until it’s just combined – be careful not to overmix at this stage. Now, gradually add the reserved dry ingredients to the wet batter. Using a spatula, gently fold the dry into the wet until no streaks of flour remain. The key here is gentle mixing to avoid developing too much gluten, which can lead to tough brownies. Finally, add half of your fresh raspberries and gently fold them into the batter with the spatula, distributing them evenly.
STEP 4: Bake to Perfection. Pour the prepared brownie batter into your parchment-lined baking pan. Use your spatula to spread the batter evenly across the pan. If the raspberries clump in one spot, gently redistribute them to ensure they’re scattered throughout for an even fruit distribution. Then, sprinkle the remaining half of the fresh raspberries on top of the brownie batter. Bake in the preheated oven for approximately 40-42 minutes. For doneness, the edges should be set, but the center should still have a slight jiggle. Allow the brownies to cool completely in the pan on a wire rack before attempting to remove them and cut into slices. This cooling period is vital for achieving the ultimate fudgy texture and clean cuts.
EXPERT BAKING TIPS FOR FLAWLESS BROWNIES
Achieving bakery-quality brownies at home is easy with a few expert tips. These insights will help you ensure your raspberry brownies are absolutely perfect every time, from the fudgy texture to the precise bake.
- Use a Kitchen Scale for Accuracy: While cup measurements are common, grams offer unparalleled precision, which is especially important in baking where ratios significantly impact texture. My recipes, including this one, default to grams for this reason. A kitchen scale ensures you’re adding the exact amount of each ingredient, leading to consistently perfect results. It eliminates discrepancies that arise from how ingredients are scooped or packed, making a noticeable difference in the final product.
- Avoid Overmixing Your Batter: Overmixing is one of the most common pitfalls in brownie baking. When you vigorously mix flour, you develop gluten, which can lead to tough, chewy, and cake-like brownies instead of the desired fudgy texture. Once you add the dry ingredients to the wet, mix just until no streaks of flour are visible. I always recommend using a spatula for a final gentle fold to ensure all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the batter. This ensures uniform mixing without compromising tenderness.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact how your brownies bake. For the very best results, I recommend an aluminum baking pan. These pans are typically light in color, which means they reflect heat rather than absorbing it. This allows for a more gentle and even bake, resulting in a softer, more consistently cooked brownie. Always grease your aluminum pan with butter and line the bottom with parchment paper for easy removal. Conversely, a dark-colored or non-stick pan absorbs more heat, which can lead to a darker, crispier crust and potentially a dryer brownie interior. While they can still work, adjust your baking time and keep a close eye on them to prevent overbaking.
- Cool Completely for Best Texture: Patience is truly a virtue when it comes to brownies. While it’s tempting to cut into warm brownies, allowing them to cool completely in the pan is crucial. As brownies cool, they continue to set and firm up, developing their ultimate fudgy and dense texture. Cutting them warm often results in a crumbly mess and a less cohesive texture. For perfectly clean slices, you can even chill them in the refrigerator for an hour or two after they’ve cooled to room temperature.
FREQUENTLY ASKED QUESTIONS ABOUT RASPBERRY BROWNIES
Determining the perfect brownie doneness is key to a fudgy texture. You’ll know your brownie is done when the edges appear set and slightly pulled away from the pan, but the center still has a slight wobble. To test, insert a butter knife or a wooden toothpick into the center of the brownie. If it comes out with wet batter clinging to it, bake for another 5 minutes and retest. If it comes out with moist crumbs attached (not liquid batter), your brownie is ready to be removed from the oven. Remember, brownies continue to cook slightly as they cool.
Absolutely! These raspberry brownies are fantastic when made a day in advance, and some even argue they taste even better after resting overnight. The flavors have a chance to meld together, and the texture often becomes even richer and more fudgy. Simply bake the brownies according to the recipe, let them cool completely, and then store them properly (as described in the Storage section) until you’re ready to serve.
For consistent and even baking, I always recommend using a metal baking pan, preferably aluminum. Metal pans conduct heat more efficiently and evenly, ensuring that your brownies bake through properly without burning the edges or leaving the center undercooked. Glass pans, on the other hand, tend to absorb and retain heat more, which can lead to uneven baking. The edges might cook faster and become overdone, while the center remains less baked. If you only have a glass pan, you might need to reduce the oven temperature by about 25°F (about 15°C) and increase the baking time slightly to compensate.
STORAGE TIPS FOR FRESHNESS
To maintain the delicious fudginess and freshness of your raspberry brownies, store them in an airtight container at room temperature for up to 2-3 days. For longer storage or if you prefer a denser, chewier texture, you can keep them in the fridge for up to 5 days. Just be sure to bring them back to room temperature or gently warm them before serving for the best experience. The raspberries keep them moist, but proper storage is key to preventing them from drying out.
Other Irresistible Brownie Recipes To Try
If you loved these raspberry brownies, you’re in for a treat! Explore more of our delectable brownie and dessert recipes that are sure to satisfy any sweet craving. From nutty delights to chocolatey marvels, there’s always a new favorite to discover.
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
We hope you adore these Raspberry Brownies as much as we do! If you tried this recipe and loved it, please make sure to leave a STAR REVIEW in the recipe card below. Your feedback helps us and other bakers! Don’t forget to tag me on Instagram @juliemarieeats to share your delicious creations. For more baking inspiration and recipe ideas, be sure to follow me on Pinterest.
Raspberry Brownies
Pin Recipe
Equipment
- 20×20 cm baking pan
Ingredients
RASPBERRY BROWNIE
- 60 g butter melted
- 50 g semi-sweet dark chocolate chips
- 20 g unsweetened Dutch cocoa powder
- 85 g granulated sugar
- 85 g dark brown sugar
- 2 large eggs room temperature
- 45 g vegetable oil e.g. canola or avocado
- 1 teaspoon vanilla extract
- 50 g all-purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- 100 g fresh raspberries washed and dried *see notes
Instructions
RASPBERRY BROWNIE
- Before starting, preheat your oven to 160ºC (325ºF) in a conventional oven setting. Prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal of the baked brownies.
- In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Sifting helps prevent lumps and ensures a light, airy texture. Set this dry mixture aside.50 g all-purpose flour, 2 teaspoon cornstarch, ¼ teaspoon salt
- In a large, microwave-safe bowl (or using a double boiler), melt the butter and semi-sweet dark chocolate chips together until smooth and fully combined. Once melted, add the unsweetened Dutch cocoa powder to this mixture and stir vigorously with a hand whisk until thoroughly incorporated and glossy.60 g butter, 50 g semi-sweet dark chocolate chips, 20 g unsweetened Dutch cocoa powder
- Add the granulated sugar and dark brown sugar to the chocolate mixture. Whisk well until the sugars are mostly dissolved and the mixture appears smooth and shiny.85 g granulated sugar, 85 g dark brown sugar
- Next, add the two large, room-temperature eggs. Whisk them into the batter for about 1-2 minutes until the mixture lightens slightly in color and becomes slightly thicker. This step incorporates air for a better texture.2 large eggs
- Stir in the vegetable oil (such as canola or avocado oil) and the vanilla extract. Whisk until they are just combined, being careful not to overmix.45 g vegetable oil, 1 teaspoon vanilla extract
- Add the previously sifted dry ingredients to the wet batter. Gently fold them in with a spatula until just combined and no dry flour streaks remain. Then, add half of the fresh raspberries and very gently fold them into the batter, distributing them as evenly as possible without crushing them.100 g fresh raspberries
- Pour the brownie batter into your prepared baking pan and spread it out evenly using a spatula. If the raspberries appear clustered, gently spread them out. Sprinkle the remaining half of the fresh raspberries evenly over the top of the brownie batter.
- Bake for approximately 40-42 minutes. The brownies are done when the edges are set and a butter knife or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The center should still appear slightly gooey.
- Allow the brownies to cool down completely in the pan on a wire rack before attempting to remove them and cut into slices. This crucial cooling step ensures the brownies set properly and achieve their ultimate fudgy texture.
- For an extra special treat, serve these delightful raspberry brownies with a scoop of vanilla ice cream.