Name: Raspberry Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup unsalted butter; 8 oz dark chocolate (chopped); 1.5 cups granulated sugar; 0.75 cup brown sugar (packed); 4 eggs (large, room temperature); 2 tsp vanilla extract; 1 cup all-purpose flour; 0.75 cup unsweetened cocoa powder; 0.5 tsp salt; 1.5 cups fresh raspberries (or thawed frozen); 1 tbsp granulated sugar; 1 tsp cornstarch

Jump to Recipe Print Recipe

If you’re searching for the ultimate brownie upgrade, these Raspberry Brownies are everything you’ve been craving. They’re thick, ultra-fudgy, and laced with sweet-tart raspberries that perfectly balance the rich chocolate base. Every bite is decadent — soft in the middle, slightly crisp at the edges, and dotted with juicy berries that melt into little pockets of flavor.

This dessert is for true chocolate lovers who want something extra special — perfect for holidays, date nights, or simply when you need a mood-lifting chocolate fix. With their deep cocoa flavor and beautiful raspberry swirls, these brownies look fancy but are surprisingly easy to make from scratch.

Why You’ll Love These Raspberry Brownies

🍫 Thick & Fudgy Texture: No cakey brownies here — just dense, rich, melt-in-your-mouth goodness.
🍓 Fresh Raspberry Flavor: The tartness cuts through the sweetness for perfect balance.
🕒 Easy Homemade Recipe: Simple ingredients, one bowl, and no mixer required.
🎁 Beautiful for Gifting: Pretty enough for holidays, Valentine’s Day, or bake sales.
🔥 Small-Batch or Big-Batch Friendly: Easily double for parties or freeze leftovers.

Ingredients You’ll Need

For the Brownie Batter:

1 cup (2 sticks) unsalted butter
8 oz dark chocolate, chopped (or chocolate chips)
1 ½ cups granulated sugar
¾ cup brown sugar, packed
4 large eggs, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp salt

For the Raspberry Swirl:

1 ½ cups fresh raspberries (or frozen, thawed and drained)
1 tbsp granulated sugar
1 tsp cornstarch

Optional Toppings:

Extra raspberries for garnish
Dusting of powdered sugar
Melted chocolate drizzle

How to Make Thick & Fudgy Raspberry Brownies

Step 1 – Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2 – Melt the Chocolate and Butter

In a microwave-safe bowl, combine butter and dark chocolate.
Microwave in 20–30 second bursts, stirring until smooth and glossy. Let cool slightly.

Step 3 – Mix the Wet Ingredients

Whisk in granulated and brown sugars until fully combined.
Add eggs one at a time, whisking well after each. Stir in vanilla extract.
The mixture should be shiny and thick — this step helps create that classic chewy texture.

Step 4 – Add Dry Ingredients

Sift together flour, cocoa powder, and salt.
Gently fold into the chocolate mixture until just combined.
Be careful not to overmix — a few streaks of flour are okay!

Step 5 – Prepare the Raspberry Swirl

In a small saucepan, heat raspberries, sugar, and cornstarch over low heat for 3–4 minutes until thickened.
Mash lightly with a fork, leaving some berry chunks for texture. Remove from heat and let cool slightly.

Step 6 – Assemble and Bake

Pour half the brownie batter into your prepared pan.
Spoon half the raspberry mixture over it, swirling gently with a knife.
Add the remaining batter on top, then finish with more raspberry swirls.
Bake for 35–40 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).

Step 7 – Cool and Cut

Allow brownies to cool completely in the pan before slicing.
For neat squares, chill for 1 hour before cutting with a sharp knife.