Fudgy Raspberry Brownies with Chocolate – A Decadent Homemade Treat

If you’re a chocolate lover, these Fudgy Raspberry Brownies with Chocolate are your new go-to dessert. Combining rich, velvety chocolate with the tart sweetness of fresh raspberries, these brownies are perfect for indulgent evenings, parties, or gifting. The fudgy texture will melt in your mouth, while the raspberries add a refreshing contrast. In this guide, we’ll cover ingredients, instructions, expert tips, and variations to make the perfect batch every time.

Ingredients

• For the Brownie Batter:
  • 1 cup (225g) unsalted butter, melted
  • 8 oz (225g) dark chocolate, chopped
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup fresh raspberries
• For the Chocolate Drizzle (Optional):
  • 2 oz (55g) dark chocolate, melted
  • 1 tsp coconut oil

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a small overhang for easy removal.
2. Melt Chocolate and Butter
   In a heatproof bowl over a double boiler, melt the dark chocolate with the butter until smooth. Stir occasionally to avoid burning.
3. Mix Wet Ingredients
   In a large bowl, whisk together the sugar, eggs, and vanilla extract until pale and slightly fluffy.
4. Combine Chocolate with Eggs
   Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture. Mix gently until fully incorporated.
5. Add Dry Ingredients
   Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture, careful not to overmix to keep the brownies fudgy.
6. Add Raspberries
   Gently fold in fresh raspberries, leaving some whole for visual appeal.
7. Bake the Brownies
   Pour batter into the prepared baking pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool Completely
   Allow brownies to cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
9. Chocolate Drizzle (Optional)
   Melt chocolate with coconut oil and drizzle over cooled brownies. Let set for 10 minutes before slicing.
10. Serve and Enjoy
    Cut into squares, serve on a plate with extra fresh raspberries or a scoop of vanilla ice cream for a decadent treat.

Tips for Perfect Fudgy Brownies

• Room Temperature Eggs: Using room temperature eggs helps create a smoother batter and better rise.
• Don’t Overmix: Folding in dry ingredients just until combined keeps brownies soft and fudgy.
• Raspberry Placement: Reserve some raspberries to press gently on top before baking for a pretty presentation.
• Check Baking Time: Ovens vary; start checking at 28 minutes to prevent overbaking.
• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

Variations

• White Chocolate & Raspberry: Substitute dark chocolate with white chocolate and drizzle dark chocolate on top for contrast.
• Nutty Brownies: Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
• Gluten-Free: Use almond flour or a gluten-free flour blend instead of all-purpose flour.
• Vegan: Substitute eggs with flax eggs and use dairy-free butter and chocolate.

Serving Suggestions

• Pair these brownies with a scoop of vanilla or raspberry sorbet.
• Garnish with fresh mint leaves for a fresh, gourmet look.
• Serve at afternoon tea or as part of a dessert platter for gatherings.

Fun Facts

• Brownies were first created in the U.S. at the end of the 19th century, and their name supposedly comes from the “brown” color of the chocolate.
• Adding fruit, like raspberries, balances the intense chocolate richness and adds antioxidants.
• Fudgy brownies are different from cakey brownies due to a higher fat-to-flour ratio, giving them a soft, dense texture.

Fudgy Raspberry Brownies with Chocolate

Decadent fudgy brownies with fresh raspberries and rich chocolate, perfect for dessert or snacking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 290

Ingredients

  

Brownie Batter

• 1 cup unsalted butter melted
• 8 oz dark chocolate chopped
• 1.5 cups granulated sugar
• 4 eggs large
• 2 tsp vanilla extract
• 0.75 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.25 tsp salt
• 1 cup fresh raspberries

Chocolate Drizzle (Optional)

• 2 oz dark chocolate melted
• 1 tsp coconut oil

Equipment

• Mixing bowls
• Baking pan
• Wire rack
• Double Boiler or Microwave-Safe Bowl

Method

 

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. Melt dark chocolate and butter over a double boiler until smooth.
3. Whisk together sugar, eggs, and vanilla extract in a large bowl.
4. Fold melted chocolate-butter mixture into egg mixture until combined.
5. Sift flour, cocoa powder, and salt; fold into chocolate mixture carefully.
6. Gently fold in fresh raspberries.
7. Pour batter into prepared pan and smooth the top. Bake 30-35 minutes or until toothpick comes out with a few moist crumbs.
8. Cool in pan 15 minutes, then transfer to wire rack to cool completely.
9. Optional: Melt chocolate with coconut oil and drizzle over cooled brownies. Let set 10 minutes.
10. Slice into squares and serve.

Notes

Store in airtight container at room temperature for up to 3 days or refrigerate for 5 days.