Raspberry Brownies
These raspberry brownies are intensely fudgy and truffle-like, with a bold raspberry flavor and jammy bits of fruit in each bite. You’ll love my quick and easy recipe for chocolate raspberry brownies. They’re ready to eat in under an hour, so make a batch today.
If you’re a chocoholic, I’d like to introduce you to your new dessert obsession. A raspberry brownie recipe that tastes just like a candy truffle. These chocolate brownies have whole raspberries baked into the fudgy chocolate batter and an intense chocolate raspberry glaze.
This chocolate brownie recipe has been adapted from the King Arthur Flour Baker’s Companion Cookbook, and it’s a doozy not just for the result but also for the ease and simplicity of the recipe.
Table of Contents
Why you’ll love this recipe:
- It has a double dose of chocolate with cocoa powder and chocolate chips.
- You can assemble the batter in 20 minutes from start to finish.
- They’re fudgy with a distinctive raspberry flavor.
- Chocolate Raspberry Glaze is a thing!
- They look fancy, but they’re super easy to make.
Ingredients:
- Cocoa Powder – I used Hershey’s natural unsweetened cocoa powder for this. Don’t use Dutch Process cocoa powder.
- Granulated Sugar – Can’t make raspberry brownies without sugar.
- Salt- some folks don’t understand why you add salt to dessert recipes, but it’s an important aspect. Without it, your baked goods will taste one-note and flat. Don’t skip the salt.
- Seedless Raspberry Jam – This gives the brownie batter the flavor of raspberries and gives them a truffle-like consistency.
- All-Purpose Flour – you don’t need a lot of flour, just enough to bind the wet ingredients. Don’t use cake flour or bread flour, as they would change the structure of the raspberry brownies.
- Large Eggs – Egg sizes are sorted at the facility and large eggs measure about ¼ cup of liquid each. Using smaller or larger eggs can throw off the measurements.
- Semi-Sweet Chocolate Chips – I used Ghirardelli, but other chips work fine too.
- Raspberries – I recommend using fresh, but you can also use frozen berries as well. Add them to the batter while they’re still frozen to avoid “bleeding”.
Directions:
- Preheat the oven to 325°F and prepare a 13×9″ pan with parchment paper lining.
- Combine the cocoa, sugar and salt in a bowl.
- Stir in the melted butter and whisk to combine.
- Stir in the flour.
- Mix in the eggs one at a time.
- Whisk the jam into the brownie batter, briskly.
- Fold in the chocolate chips and raspberries.
- Spoon the chocolate mixture into the prepared pan and spread it evenly.
- Bake for 30-40 minutes. The center should be slightly wobbly — as the chocolate brownies with raspberries cool, residual cooking will firm them up and give them a fudgy, truffle-like bite.
- Let the brownies cool to room temperature before adding the raspberry chocolate glaze.
Pro-Tips
- Whisk the batter by hand and don’t overmix; otherwise the brownies can be tough.
- Don’t bake the bars until a toothpick comes out clean – the center should be slightly wobbly when you remove them from the oven. They will cool to the perfect texture.
- Using a glass pan to bake the brownies may take longer as glass isn’t a good heat conductor. I use a metal baking pan lined with parchment paper.Make it gluten-free by substituting a cup for cup gluten-free flour substitute.
- To slice the raspberry brownies into squares, use a long, thin, sharp knife that’s been run under hot water and wiped dry with a paper towel before each cut. This will give you clean, even slices.
Variations:
- Try it with other fruits like cherries and cherry jam for a Black Forest brownie.
- Make it gluten-free by substituting a cup for cup of gluten-free flour substitute.
- You can use dark, milk or white chocolate chunks instead of chocolate chips.
- If you don’t want to make the chocolate raspberry glaze, drizzle melted chocolate over the cooled brownies instead.
FAQ’s
For fudgy brownies, you want a greater ratio of fat to flour. The fat in this recipe includes butter as well as chocolate chips. Adding more flour will give you a more cakey brownie. Be careful not to add too much flour.
I’ll put an asterisk next to this answer because I’ve never actually used a brownie mix for this recipe. That said, I think it would work fine.
Just follow the directions on the package and mix in the raspberry jam, chocolate chips and fresh berries. Add the chocolate raspberry glaze after the brownies have cooled to room temperature.
For punchy raspberry flavor, skip the vanilla for this recipe. The raspberry jam will give it an excellent sweet-tart taste.
Though it may be tempting to glaze your raspberry brownies immediately when they come out of the oven, you need to give them a chance to cool to room temperature first. That way the glaze will set without running or soaking into the crumb.
Glazing the brownies:
- Melt the chocolate chips, raspberry jam, corn syrup and butter in a saucepan over medium heat, stirring constantly, until smooth and shiny.
- Drizzle the glaze over the cooled brownies and set aside so the glaze can set. (I like to give it a Jackson Pollock effect with splatters and drops that zig and zag over the bake.
Storage
Store the the raspberry chocolate brownies in an airtight container at room temperature for up to 3 days.
If stacking the brownies, lay a piece of wax paper or parchment between the layers to prevent them from sticking.
What our tasters said:
“These brownies are so fudgy and you can really taste the raspberry flavor in the chocolate.” — Emily
“Are you kidding me? Raspberry brownies and a chocolate raspberry glaze? So freakin’ good!” — Cassie
“The texture of these brownies reminds me of a candy truffle. I’m going to need a few more.” — Scott
What goes with raspberry brownies?
- A tall glass of milk.
- Hot cup of coffee.
- Irish Mocha Latte
- Hot Buttered Rum
- A scoop of ice cream
- Whipped Cream
This is the ultimate raspberry brownies recipe and these fudgy brownies will be the undisputed star of any get-together, potluck, bake sale or party.
I got rave reviews from my tasters and was asked more than once when the recipe would be on the blog. Well, here it is…
More chocolatey desserts:
- Banana Bundt Cake Recipe
- Dark Chocolate Pecan Cookies
- Chocolate Snack Cake with Maple Glaze
- Turtle Cupcakes
More bars and brownie recipes you’ll love:
- Cheesecake Brownies
- Cinnamon Walnut Apple Bars
- Fluffer Nutter Brownies
- Pink Grapefruit Dessert Bars
- Salted Coconut Pecan Bars
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Raspberry Brownies
INGREDIENTS:
For Brownie Batter:
- ¾ cup cocoa powder I used Hershey’s natural unsweetened
- 1¾ cups sugar
- ½ teaspoon salt
- 1 cup unsalted butter melted
- ⅔ cup seedless raspberry jam
- 1 cup all purpose flour
- 4 large eggs
- 1 cup semisweet chocolate chips I used Ghirardelli chocolate chips
- 1 cup fresh raspberries optional
For Chocolate Raspberry Glaze:
- ¼ cup seedless raspberry jam
- ¾ cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 2 tablespoons butter
DIRECTIONS:
- Preheat the oven to 325°. Spray a 13×9 inch pan with vegetable spray and line it with a piece of parchment paper that covers the bottom of the pan but drapes over the long sides (like handles). Set aside.
- In a large bowl, combine the cocoa, sugar and salt and whisk to combine. Stir in the melted butter and whisk until well combined.
- Stir in the flour. Add the eggs one at a time, and stir until combined before adding the next egg. Add the jam, and whisk briskly into the cocoa mixture. Stir in the chocolate chips and raspberries until well blended.
- Spread the batter into a prepared pan and sprinkle evenly with remaining raspberries.
- Bake for 30-40 minutes or until a cake tester comes out clean. Center should be slightly wobbly. Cool the brownies for at least one hour before glazing.
For The Glaze:
- In a small over medium heat, combine the chocolate chips, raspberry jam, corn syrup and butter. Stir constantly until the the glaze is smooth and shiny.
- Drizzle the glaze over the cooled brownies and let rest for several hours to set up. To slice, run a thin sharp knife under hot water and make slices to the brownies, wiping the knife after each cut and heating it under the hot water again to keep the slices “clean”.
NUTRITION:
Pin “Ultimate Raspberry Truffle Brownies” For Later!
I really appreciate your creativity!! I like the combination of Chocolate and Raspberry.
Thank you so much for sharing 🙂
I love this recipe. I made it for some guests and I couldn’t get them to leave until I made copies for them. Thanks. Janet
I’m so glad everyone enjoyed it! Thanks for sharing!
Oh wow – these look and sound incredible! There’s just something about chocolate and raspberry, it’s seriously the perfect pair!
OMG pinning these to try for sure! I only buy Ghirardelli when I bake and I love the combo of chocolate and raspberry. These brownies look epic!
just the thought of these two flavors together makes my mouth water delicious!
Love how thorough and detailed your recipe is! The photos are gorgeous and the flavor combo is perfect!
I adore the combination of chocolate and raspberries. Delicious and so pretty! I will try these!
They are outrageous! Let me know how you like them!