Dessert · American

Chocolate Raspberry Brownies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 28, 2026

These fudgy brownies combine two kinds of chocolate with bursts of tart fresh raspberries. The fruit cuts the richness so every bite tastes balanced instead of overwhelming. They come together in one pan and one bowl, which is exactly what you want from a dessert.

Jump to recipe
Chocolate Raspberry Brownies

Why you'll love this

  • Two kinds of chocolate for deep, rich flavor.
  • Tart raspberries keep them from tasting too sweet.
  • One pan and one bowl, minimal cleanup.
  • Fudgy in the middle with a crackly top.

EveryDayMeal recipe

Chocolate Raspberry Brownies

Prep
15m
Cook
30m
Total
45m
Serves
16
Level
Easy

Ingredients

  • 7 oz dark chocolate, chopped
  • 3.5 oz milk chocolate, chopped
  • 2 sticks plus 2 tablespoons (1 1/8 cups) salted butter
  • 2 cups light brown sugar, packed
  • 4 large eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups fresh raspberries

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large saucepan
  • Wooden spoon
  • Fine mesh sieve

Instructions

  1. Heat your oven to 350F and line a 9x13 inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out later.
  2. Combine the dark chocolate, milk chocolate, butter, and brown sugar in a large saucepan over low heat. Stir occasionally with a wooden spoon until everything is melted and smooth, then take the pan off the heat so the eggs won't scramble.
  3. Let the mixture cool for a few minutes, then stir in the eggs one at a time until the batter looks glossy and combined.
  4. Sift the flour and cocoa powder over the top, then fold them in gently just until you no longer see dry streaks, so the brownies stay tender.
  5. Stir in half the raspberries, scrape the batter into the prepared pan, and scatter the remaining raspberries over the top.
  6. Bake on the middle rack for 30 minutes for a fudgy center, or 35 minutes if you like a firmer set. The top should look set with a slight crackle.
  7. Cool completely in the pan before lifting out and slicing into squares, since warm brownies fall apart and cool ones cut cleanly.

Tips from the kitchen

  • Cool the melted chocolate mixture slightly before adding eggs so they blend in instead of cooking.
  • Line the pan with parchment overhang for easy lifting and clean cuts.
  • Wipe your knife between cuts for tidy squares without smeared raspberry.

Estimated nutrition per serving: 320 cal · 4g protein · 38g carbs · 18g fat

Make it your own

  • Swap raspberries for chopped strawberries or fresh cherries.
  • Add a handful of chocolate chips for extra pockets of melt.
  • Sprinkle flaky sea salt on top before baking for contrast.

Storing & make-ahead

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well wrapped tightly for up to 3 months.

Good to know

Can I use frozen raspberries?
Yes, but don't thaw them first. Fold them in frozen to keep them from bleeding too much into the batter.
How do I know when they're done?
The top should be set with a slight crackle and a toothpick should come out with moist crumbs, not wet batter.
Can I make these ahead?
Absolutely. They taste even better the next day once the flavors settle, so bake a day ahead.
Why did my brownies turn out cakey?
Overmixing or overbaking is usually the cause. Fold gently and pull them out while the center is still slightly soft.

Related recipes