These Dark Chocolate Raspberry Brownies are the ultimate chocolate lover snack. The super indulgent and fudgy brownie with raspberries will be equally loved by kids and adults!
How much do you love Chocolate and Raspberries together? For me, it is the ultimate combo. The rich, decadent taste of dark chocolate is perfectly balanced by the tart raspberries. A match made in heaven!
Whether it is in the form of chocolate dipped raspberries or a decadent Mini Chocolate Raspberry Tarts, Raspberry and Chocolate is always a winner in my books!
The ingredients needed to make these raspberry chocolate brownies are really straightforward.
If you are like me and like to always keep raspberries in the freezer, you should basically have all the ingredients in your kitchen already!
To make these super fudgy raspberry brownies, you will need:
- Unsalted Butter
- Dark Chocolate
- Brown Sugar
- Plain Flour
- Unsweetened Cacao Powder
- Raspberries - fresh or frozen
- Optional: Dark Chocolate Chips or Chopped Chocolate
More Brownie Recipes:
- Chocolate and Orange Brownies
- Easter Mini Egg Brownies
- Brownie Muffins
- Mini Brownie Bites
- Biscoff Brownies
Choosing the right Chocolate
More than ever, the quality of the chocolate you use will make a real difference in this dessert. As a proud Belgian, I will always recommend a good Belgian Cooking Chocolate like Callebaut.
I personally almost never use cooking chocolate with less than 70% cacao for 2 reasons:
- The taste, obviously... If you like dark chocolate, using anything that has less than 70% cacao in your baked goods will taste very sweet. You can even go for a higher percentage of chocolate if you can find some!
- Less cacao mass in your chocolate means more room for sugar and more fat instead. This will always have an impact on the taste and texture of your desserts.
How to make Raspberry Brownies
What I love the most about these chocolate and raspberry brownies - other than obvious ooey gooey fudgy texture - is how easy they are to make.
All you need is one bowl, a microwave and a whisk. Not that complicated, right!? Yes, this is a one-bowl brownie recipe so no need to worry about endless washing!
- Melt the Chocolate and Butter together
- Add the Brown Sugar, then the Eggs one at the time
- Sift in the dry ingredients: Flour, Cacao Powder and Salt
- Fold in the Raspberries and if you want, more chocolate chips / chopped chocolate
- Bake and enjoy!
I know, how easy is that!?
Make sure you are using a heat-proof AND microwave-safe mixing bowl to make the brownie batter. When it comes to melting ingredients in the microwave, I prefer to use glass mixing bowl like Pyrex.
More Chocolate Recipes
- Chocolate Raspberry Swirl Brioche Buns
- Chocolate Loaf Cake with Whipped Ganache and Raspberries
- French Chocolate Fondant Cake
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Fudgy Chocolate Raspberry Brownies
- 120 gr (1/2 cup) Unsalted Butter
- 200 gr (7oz) Dark Cooking Chocolate - preferably 70% recommended
- 70 gr (1/3 cup) Brown Sugar
- 2 Eggs
- 70 gr (1/2 cup) Plain Flour
- 20 gr (2 tbsp) Unsweetened Cacao Powder
- 1 pinch Salt
- 125 gr (1 cup) Fresh or Frozen Raspberries
- 60 gr (2 oz) Dark Chocolate Chips or Chopped Chocolate - Optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Preheat your oven on 160°C / 325°F.Line a rectangular baking pan with baking paper (about 20x30cm / 9x13 inch baking pan).
- Place the Butter and Dark Cooking Chocolate in a microwave-safe heat-proof bowl. Melt in the microwave in 30 seconds increments until fully melted, stiring well in between each time. Set aside to cool down for 5 minutes.
- Whisk in the Brown Sugar, then the Eggs one at the time - stiring well between each eggs.
- Sift in the Plain Flour, Cacao Powder and Salt and mix until combined.
- Quickly Fold in the Chocolate Chips / Chopped Chocolate (optional) and lastly the Raspberries (see note 1 if using frozen raspberries). Pour into the lined baking pan and bake for 15 to 20 minutes.
- Leave to cool down for 10 minutes when out of the oven before cutting into slices.
- If using frozen raspberries, take them out of the freezing before starting the recipe so that they they have time to get to room temperature. If you use them straight out of the freezer, they will tend to freeze the brownie batter around them when folded in.