September 7, 2019
Raspberry Brownies!
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Thick, gooey and oh so fudgey chocolate chip brownies with raspberries.. the perfect raspberry brownies.
Recipe!
So… who knew that SO MANY PEOPLE would want this recipe. Even just as I am writing this I have had a request for the recipe, so it seems a good fit! Definitely, a sought after one.
I realise that I put on a lot of recipes that they are requested recipes, but that’s genuine because they are! As I now have 475+ recipes on my blog, I rely on requests as I already have so many! If you ever wanted to request a recipe yourself, send me an email, or comment on a blog post!
Raspberry brownies
Anyway… back to these bad boys. I have done SO much experimenting to get these right, as I really do want them to be perfect. And from the start, I will say that the method to this recipe is different from my other brownies, but the ingredients are extremely similar.
The reasoning behind this is, the fruit can cause you mayhem in brownies, as they already have to be so exact, and the moisture from the fruit can ruin a brownie in seconds. These, however?! Perfection. If I can say so myself…
My other brownies, such as my triple chocolate brownies, or my Kinder Bueno brownies, for example, all use the whisking of eggs/sugar method, where you make it into as thick a mix as possible and fold everything together. I stand by these recipes as they really are EPIC.
However, after trying countless times, I just couldn’t get it to be how I wanted for these ones! Therefore, I tried a slightly different method. The quantity of chocolate and butter is the same, the sugar is the same, the eggs are the same, it’s just the dried ingredients are slightly increased to make the batter thicker.
Method
For these ones, you melt the chocolate, butter and sugar together in a pan till smooth. Then you (one by one) mix in the eggs once the mixture has cooled slightly. And then, you mix in the flour and cocoa powder. It creates a much thicker mixture compared to my other brownies and therefore means it’s much better for the fruit.
You can, of course, use this method for my other brownies too, but I do still utterly adore the other method and I won’t personally be changing them.
Raspberries and chocolate
I then add in fresh raspberries (as frozen can make them take longer to bake), and pour into the dish. Sprinkle on some chocolate chips and a few more raspberries, and you bake!
This recipe creates such thick and gooey brownies, that are oh so fudgy and utterly delicious. The fruit gives them a tartness that cuts through the sweetness, but the chocolate chips give them the chocolate pockets you crave. They really are heavenly.
Other recipes to try!
If you like the sound of these, you should check out some of my other recipes – white chocolate & raspberry blondies, lemon & blueberry blondies or my Terry’s chocolate orange brownies!
ENJOYYYY!! x
Raspberry Brownies!
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
- 4 medium eggs (or 3 Large)
- 150 g plain flour
- 50 g cocoa powder
- 300 g raspberries
- 150 g chocolate chips
Instructions
- Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper.
- Add your dark chocolate, butter and sugar to a pan, and melt on a low heat. Stir frequently so the chocolate doesn't burn, and melt until it's smooth.
- Transfer the mix to a bowl, and leave to cool for 10 minutes.
- Add in the eggs, one at a time, stiring in fully each time.
- Add in the flour, and cocoa powder, and stir until combined.
- Add in 2/3 of the raspberries, and stir through.
- Pour the mixture into the tin, and then sprinkle over the chocolate chips and the rest of the raspberries.
- Bake the brownies in the oven for 30-35 minutes!
- Leave the brownies to cool in the tin fully!
Notes
- PLEASE USE DARK CHOCOLATE IN THE MIX. It's very important - milk chocolate should be avoided for this bit.
- You can sprinkle on white/milk or dark chocolate, however.
- I used fresh raspberries as they were in season, and are delicious. You can use frozen, but be prepared that it can take a little longer to bake.
- Some brownies can naturally take longer to bake in some ovens as temperatures in ovens can often be incorrect without you knowing.
- Check the brownies after 25 minutes - mine took on average 32 minutes.
- These will last for 3-4 days once made!
ENJOY!
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J x
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Hands down the best brownies I’ve ever had! I needed to leave them in the oven for 40 minutes, then let them cool in the tin and then refrigerated them. Amazing!
Great recipe made them for my mother and she absolutely loved them couldn’t get enough. I also decided to use only 200g of sugar and it made the brownines not at sweet as usual ones so if you like the dark chocolate and rasberry combo but don’t like it being to sweet go for less sugar.
These are sooo thick and decadent! I can only eat one at a time so they were mostly given to my office but I’d absolutely make them again.
The tartness of the raspberries..richness of the brownie; a combination that was definitely not to my taste. This is not a recipe that I will be making again.
Hello – we received your other comment accusing Jane of censoring comments. Please be patient and allow adequate time for approval of comments as there are hundreds of comments every day, and the team cannot be on the blog throughout the day, every day, and every comment is held for approval to prevent spam comments. It’s a pity you didn’t like the brownies as raspberry and chocolate together are a delicious combination that many other people adore. Thanks! Team Jane.
That’s a shame. I love them, for me it’s great combination (and the various people I’ve shared them with love them too). But everyone has their own tastes!
Can I make these gluten free? If so what shall I use?
Hiya! Just straight swap the ingredients containing gluten with alternatives! Hope this helps! x
i am allergic to eggs..any subtitute for it.
Hiya! Take a look at my vegan brownie recipe, and add in raspberries! Hope this helps! x
Do you think these would work well using raspberry ruffles instead of raspberries?
I have not tried or tested this so unfortunately I cannot advise x
Can I ask what kind of dark chocolate do you use? Bournville type dark, or stronger like a 70%? Thanks so much,
In baking I always recommend 70% or darker – its the cocoa content that is important! xx
I absolutely love these brownies! Have made them a few times now.
I find after the cooking time you suggested they are still not cooked. I end up cooking them for 25mins extra. Am I doing something wrong? I follow the recipe exactly as stated and have the size tin suggested. I had a gas oven previously and thought could be that. We now have a fan assisted oven and I have the same problem. Should I just be taking them out at the time specified even though there is still a ‘wobble’ on the top?
Thank you 😊
Hello, what dark chocolate do you use and how are you mixing it?xx
Normally you take brownies out when they’re still gooey on top and then they set while they’re cooling down! X
Once frozen what is the best way to defrost please?
Thanks
Hey! Just at room temp on the side xx
Beautiful brownie.
Quick question…can they be frozen after cooked and what would be the best way to defrost them xx
Hello! Yes they can, leave them at room temperature or microwave them!xx
Hi, could you sprinkle gold /silver edible dust over the raspberry brownies for Christmas. Thanks.
Yes absolutely you can! Enjoy! x
Can I add white chocolate chunks to this Brownie recipe?
Hey! Yes if you would like xx
This recipe is amazing 🤩 if I want to freeze them should I cut them first and then freeze? Or leave in one piece? Thank you for all your recipes
You can do either!
THE BEST raspberry brownie recipe! I love this recipe so much the brownies are absolutely amazing 🙂 thank you!!
(This is my go-to brownie recipe now haha thank you Xx)
Thank you sooo much! I am so glad you love it as much as I do xx
hello Jane, if I would like to do a bigger batch should I like double time of baking? for at least 45-60 min?
It depends on the size of tin, but generally for best results you would use the tin size specified!
How many calories are in one serving?
Made these last night, I did one third of the recipe in a 2 lb loaf pan (20ish mins), all dark choc and really decadent. Just what the grown ups needed!! Don’t tell my kids, we just finished them for breakfast 🤫 Thanks!! x
Hi
Do you use a mixer for this recipe or stir in the ingredients by hand?
I do this one by hand x
I love this recipe, my family’s favourite.
Can you use stork instead of butter?
Ahh yay! And yes you can xx
A Google search tells me that caster sugar is a fine sugar. Would that be powdered sugar for us Americans? Thank you. This sounds delicious!
I believe our caster sugar is just your superfine sugar according to google!
Hi, absolutely love your recipes.
Do you cut the raspberries? Or place them in whole? Will they sink to the bottom?
Thank you 🥰
I leave them whole, and they didn’t sink for me x
Another excellent recipe – love the different method. Very easy and extremely lovely fudgey brownies. I mixed some of the chocolate chips in when putting in the raspberries and then put the rest on top as per the recipe. I baked for around 32/33 mins and they were perfection !!
My new favourite brownie recipe – absolutely delicious and came out perfectly (as do all Jane’s recipes!)
Loved this recipe! I put upside down magic stars on top 🙈
Love a your brownie recipies. I just wondered why this particular recipe method is different to all your other brownie recipies? For example whisking the egg and sugars first then adding in the melted butter and chocolate?
That’s explained on the post x
Sorry – forgot to rate!
These were delicious. I used frozen raspberries so had to bake them just shy of an hour but the wobble tip was very helpful!
I chopped up some chocolate instead of using chocolate chips and that worked just fine.
Perfect with a scoop of ice cream. Although it was sooooo hard to let them cool and not scoff them straight out of the tin!
hey – stupid question do you whisk egg before or just add in and then stir?
For this brownie recipe, no you don’t! Just add them in and stir! x
Could I bake these in a circular tin and if so what size would it need to be?
I usually say a square tin equals a circular tin, one inch bigger. So, a 9″ square is a 10″ round x
These are the most AMAZING gooiest moistest brownies I have EVER made 🤤 will definitely be making again. I actually kept my oven at 160 then cranked it to 180 for the last 10 mins and they’ve came out perfectly, thanks for sharing 😚😚
So so gooey and lovely. Absolutely Delish! Thanks Jane!
Hi Jane. I adore your receipes. Mase these last night and they turned out perfect. Just wondering can you use this method to make the your raspberry and white chocolate blondies. Thanks
Mine are currently in the oven and smell amazing! They are looking very good so far but not quite cooked yet from last time I checked. Do you have any tips to know when they are done because I know brownies can look super gooey when you take them out the oven but tend to harden once cooled?
I usually look for a small wobble in the tray and then let it cool fully – you can then also put it in the fridge for a few hours to firm up wonderfully! I find the skewer test a bit awkward with brownies, but if its covered in batter they aren’t done!
Do you store it in the fridge?
I don’t, no!
Delicious brownies! This is now my favourite recipe. I love the gooey inside and the raspberries on top. Instead of using chocolate chips I used more Berry’s! I love this and I would 100% recommend.
Hey
If you’re using frozen raspberries do they need to be defrosted first?
No I would just use them from frozen!!
The most yummy brownies you’ll ever eat! Mine took about 45 minutes to cook but they are so gooey, thick and chocolatey! The raspberry’s give them such a lovely flavour and really goes well with the chocolate. Great recipe x
Hi Jane, could red currants be used instead of raspberries? I have a lot of red currants to use up. Thanks X
Yeah I’m sure that would work!
Hi jane if I use frozen raspberries… can I freeze after been baked? Am wanting to make a large batch
Thanks x
Yes you can xx
Hi could I use normal granulated sugar instead of caster sugar ?
Yes that’s fine! Just make sure the sugar crystals have dissolved properly as they are bigger!
Hello,
Could you substitute the raspberries for something like fudge or biscuit – I have an annoying daughter who is so fussy with fruit!
Thank you
X
Yes you can do! x
Hi. I only have a 8×8 square tin. Would this still work?
Hey! So the volume is about 1/5 less, so it would obviously make them deeper and take longer to bake, or you can reduce the quantities slightly x
Absolutely delicious just like every other recipe of Jane’s that I’ve tried. Highly recommend.
Loved this, as did EVERYONE who ate them. Turns out you can’t eat just one! Chopped up white chocolate instead of choc chips. Also because of lockdown sugar was in short supply in the shops today so I used a mix of what I had left in the house- caster/soft brown/granulated.
Hi I was wondering if substituting the raspberries for strawberries would work as well?
Sometimes strawberries can produce more moisture, and sometimes not have as much taste – but otherwise, they should work fine! x
Such a fabulous gooey brownie with just the perfect amount of sharpness from the raspberries 🤩 always swear by Jane’s recipes she is FANTASTIC ❤️
Amazing recipe! I used it as a basic brownie recipe and substituted the raspberries for more chocolatey goodness (caramel nibbles) and they are so amazing! Thank you for this lovely recipe xx
So delicious! I used frozen raspberries and although it took longer to cook it was still gorgeous! Highly recommend this recipe
Hello I want to bake this today and I’m off to the mart. I would like to know if I can swap the fresh or frozen rasperries with dried berries. I have a big pack of craisins in my pantry and I’m looking to use them instead but with your other brownie method since it doesn’t need to be thick cos of the fresh /frozen berries. What are your thoughts please?
P.S I love your page and content alot.
God bless
How far in advance can I make these if I’m storying in air-tight tub? I need them for this Thursday. Can’t wait to try these!!
These will last for 3-4 days once made!
Great recipe and followed to the book, though have struggled to get them cooked in the middle.
As mentioned in the post it can take a while due to the fruit, and ovens being incorrect temps!
These look amazing! Can the butter, flour and chocolate be changed to make it gluten and dairy free?
Hey! The dark chocolate you use can be dairy-free by itself, butter can easily be switched, and the flour may make it softer – but as long as the eggs are still in there, and the rest of the ingredients, they’d be fine!
Beautiful brownies….raspberries cut the sweetness beautifully!
So glad you like them!!
Does the sugar had to have fully dissolved before leaving it for 10 minutes or just the mixture to be smooth looking?
Just smooth looking – the sugar will dissolve somewhat during melting of the butter and chocolate, so it’ll be enough!
Hey, can you substitute the butter for oil?
I wouldn’t, I would stick to the recipe.
It is delicious