Dessert · American

Chocolate Raspberry Brownies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 27, 2026

These fudgy brownies pair deep dark chocolate with bursts of tart raspberry, and the contrast is what makes them so good. They come together in one pan and one bowl, so cleanup is minimal. Slice them into squares for a crowd or keep them all to yourself.

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Chocolate Raspberry Brownies

Why you'll love this

  • Rich, fudgy texture with bright bursts of raspberry
  • One pan and one bowl for easy cleanup
  • Feeds a crowd from a single tray
  • No mixer or fancy technique required

EveryDayMeal recipe

Chocolate Raspberry Brownies

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

Ingredients

  • 200g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 250g salted butter
  • 400g light brown soft sugar
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberries

Equipment

  • 20 x 30cm baking tin
  • Baking parchment
  • Saucepan
  • Wooden spoon
  • Sieve

Instructions

  1. Heat your oven to 180C (160C fan) and line a 20 x 30cm baking tin with parchment, leaving an overhang so you can lift the brownies out later.
  2. Put the dark chocolate, milk chocolate, butter, and sugar in a saucepan over low heat. Stir occasionally with a wooden spoon until everything melts into a smooth, glossy mixture, then take the pan off the heat so it does not scorch.
  3. Let the mixture cool for a few minutes, then beat in the eggs one at a time, stirring well after each, so the batter stays smooth and does not scramble the eggs.
  4. Sieve the flour and cocoa over the top and fold in gently until just combined, with no dry streaks remaining. Overmixing makes brownies tough, so stop as soon as it comes together.
  5. Stir in half the raspberries, then scrape the batter into your lined tin and smooth the top. Scatter the remaining raspberries over the surface so they sink in slightly as they bake.
  6. Bake on the middle shelf for 30 minutes for a fudgy center, or up to 35 minutes if you prefer a firmer set. The top should look cracked and set while the middle stays soft.
  7. Let the brownies cool completely in the tin before lifting them out and slicing into squares. They firm up as they cool, which gives you clean edges.

Tips from the kitchen

  • Cool the chocolate mixture slightly before adding eggs so they blend in smoothly instead of cooking.
  • For neat squares, chill the cooled brownies for 30 minutes before cutting and wipe the knife between slices.
  • Frozen raspberries work too, but add them straight from the freezer to keep them from bleeding into the batter.

Estimated nutrition per serving: 340 cal · 4g protein · 40g carbs · 19g fat

Make it your own

  • Swap raspberries for chopped strawberries or cherries.
  • Add a handful of white chocolate chips for extra sweetness.
  • Stir in toasted hazelnuts or pecans for crunch.

Storing & make-ahead

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual squares wrapped tightly for up to 3 months and thaw at room temperature.

Good to know

How do I know when the brownies are done?
The top should be cracked and set while the center stays soft. A skewer should come out with moist crumbs, not wet batter.
Can I use all dark chocolate?
Yes, though using all dark will make them less sweet and more intense. Add a little extra sugar if you prefer them sweeter.
Why did my brownies turn out cakey?
Overmixing the flour or overbaking are the usual causes. Fold gently and pull them out while the center is still soft.
Can I make these ahead?
Absolutely. They actually taste better the next day once the flavors settle, so bake them a day ahead and store covered.

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