Dessert · American

Chocolate Raspberry Brownies

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 29, 2026

Rich, fudgy brownies studded with juicy raspberries that keep every bite from tasting too sweet. The tart berries bake into little pockets of jam, and the double dose of chocolate makes these feel special even though they come together in one pan. Perfect for when you need a crowd-pleasing dessert without any fuss.

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Chocolate Raspberry Brownies

Why you'll love this

  • One pan, minimal cleanup, maximum chocolate.
  • Tart raspberries balance the deep fudgy sweetness.
  • Reliable crackly top and gooey center every time.
  • Looks impressive but is genuinely easy to pull off.

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 (about 7 oz) fresh raspberries

Equipment

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

Instructions

  1. Heat your oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out later.
  2. Put 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 it off the heat so the mixture cools slightly before you add the eggs.
  3. Stir in the eggs one at a time, mixing well after each one, until the batter is glossy and thick.
  4. Sift the flour and cocoa powder over the top, then stir gently just until no dry streaks remain, so the brownies stay tender rather than tough.
  5. Fold in half the raspberries, then scrape the batter into your prepared pan and smooth the top. Scatter the remaining raspberries over the surface so they stay whole and jammy.
  6. Bake on the middle rack for 30 minutes for gooey, fudgy centers, or 35 minutes if you like a firmer set. The top should look crackly and the edges should pull away slightly.
  7. Let the brownies cool completely in the pan before lifting them out and slicing into squares, since warm brownies fall apart when cut.

Tips from the kitchen

  • Cool the melted chocolate mixture a few minutes before adding the eggs, or you risk scrambling them.
  • For clean squares, chill the cooled brownies for an hour before slicing and wipe your knife between cuts.
  • Frozen raspberries work in a pinch, but add them straight from the freezer so they do not bleed too much into the batter.

Estimated nutrition per serving: 365 cal · 4g protein · 42g carbs · 21g fat

Make it your own

  • Swap the raspberries for chopped strawberries or a handful of dark chocolate chunks.
  • Add 1/2 cup toasted chopped walnuts or pecans for crunch.
  • Use all dark chocolate for a more intense, less sweet brownie.

Storing & make-ahead

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These also freeze well: wrap individual squares and freeze for up to 3 months, then thaw at room temperature.

Good to know

Why did my raspberries make the brownies soggy?
Too much moisture can pool if berries are overripe or thawed. Use firm fresh raspberries and add frozen ones straight from the freezer to keep the batter set.
How do I know when they are done?
The top should be crackly and the edges set, while the center still looks slightly soft. A toothpick will come out with moist crumbs, not wet batter.
Can I use only one type of chocolate?
Yes. All dark chocolate gives a richer, less sweet result, while more milk chocolate makes them sweeter and softer.
Do I need salted butter?
Salted butter adds a nice contrast to the sweetness, but unsalted works too. Just add a pinch of salt to the batter.

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