Raspberry Brownies!

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Thick, Gooey and oh so Fudgey Chocolate Chip Brownies with Raspberries.. the perfect Raspberry Brownies.

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! 

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.

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. 

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. 

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!



Raspberry Brownies!

Thick, Gooey and oh so Fudgey Chocolate Chip Brownies with Raspberries.. the perfect Raspberry Brownies.
4.93 from 14 votes
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Chocolate, Raspberry
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Servings: 16 Pieces
Author: Jane's Patisserie


  • 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


  • 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 till 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 till 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!


  • 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!
Nutrition Facts
Raspberry Brownies!
Amount Per Serving
Calories 347 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 75mg25%
Sodium 29mg1%
Potassium 195mg6%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 27g30%
Protein 5g10%
Vitamin A 411IU8%
Vitamin C 5mg6%
Calcium 40mg4%
Iron 3mg17%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Kayla
    October 18, 2020 at 9:01 am

    5 stars
    Sorry – forgot to rate!

  • Kayla
    October 18, 2020 at 9:00 am

    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!

  • Hannah Attfield
    October 13, 2020 at 10:58 am

    hey – stupid question do you whisk egg before or just add in and then stir?

    • Jane's Patisserie
      October 13, 2020 at 11:30 am

      For this brownie recipe, no you don’t! Just add them in and stir! x

  • S
    October 6, 2020 at 7:56 pm

    Could I bake these in a circular tin and if so what size would it need to be?

    • Jane's Patisserie
      October 7, 2020 at 2:21 pm

      I usually say a square tin equals a circular tin, one inch bigger. So, a 9″ square is a 10″ round x

  • India
    October 5, 2020 at 5:04 pm

    5 stars
    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 😚😚

  • Sophia
    September 27, 2020 at 6:50 pm

    5 stars
    So so gooey and lovely. Absolutely Delish! Thanks Jane!

  • Claire
    September 25, 2020 at 3:05 pm

    5 stars
    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?

    • Jane's Patisserie
      September 25, 2020 at 5:25 pm

      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!

  • Hayls
    August 21, 2020 at 11:37 pm

    Do you store it in the fridge?

  • Fat cat
    August 18, 2020 at 6:05 pm

    5 stars
    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.

  • Jessica
    August 13, 2020 at 1:52 pm


    If you’re using frozen raspberries do they need to be defrosted first?

    • Jane's Patisserie
      August 13, 2020 at 2:28 pm

      No I would just use them from frozen!!

  • Chelsey
    July 18, 2020 at 8:46 pm

    5 stars
    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

  • Rads
    July 9, 2020 at 3:06 pm

    Hi Jane, could red currants be used instead of raspberries? I have a lot of red currants to use up. Thanks X

  • barbara langton
    June 28, 2020 at 12:35 pm

    Hi jane if I use frozen raspberries… can I freeze after been baked? Am wanting to make a large batch

    Thanks x

  • Vanessa
    June 18, 2020 at 3:33 pm

    Hi could I use normal granulated sugar instead of caster sugar ?

    • Jane's Patisserie
      June 18, 2020 at 7:16 pm

      Yes that’s fine! Just make sure the sugar crystals have dissolved properly as they are bigger!

  • Katy
    June 9, 2020 at 8:22 pm


    Could you substitute the raspberries for something like fudge or biscuit – I have an annoying daughter who is so fussy with fruit!

    Thank you

  • Angela Phillips
    June 5, 2020 at 2:09 pm

    Hi. I only have a 8×8 square tin. Would this still work?

    • Jane's Patisserie
      June 6, 2020 at 12:11 pm

      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

    • Angela
      June 7, 2020 at 3:39 pm

      5 stars
      Absolutely delicious just like every other recipe of Jane’s that I’ve tried. Highly recommend.

  • Susannah
    May 31, 2020 at 6:24 am

    5 stars
    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.

  • Emma
    May 30, 2020 at 1:18 pm

    Hi I was wondering if substituting the raspberries for strawberries would work as well?

    • Jane's Patisserie
      May 30, 2020 at 4:31 pm

      Sometimes strawberries can produce more moisture, and sometimes not have as much taste – but otherwise, they should work fine! x

  • Laura
    May 5, 2020 at 11:44 am

    5 stars
    Such a fabulous gooey brownie with just the perfect amount of sharpness from the raspberries 🤩 always swear by Jane’s recipes she is FANTASTIC ❤️

  • Lauren
    May 4, 2020 at 12:43 pm

    5 stars
    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

  • Abi
    May 3, 2020 at 7:59 pm

    5 stars
    So delicious! I used frozen raspberries and although it took longer to cook it was still gorgeous! Highly recommend this recipe

  • Sochi
    February 10, 2020 at 8:38 am

    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

  • Eilidh
    October 27, 2019 at 12:13 pm

    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!!

    • Jane's Patisserie
      October 27, 2019 at 12:16 pm

      These will last for 3-4 days once made!

  • Lisa
    October 13, 2019 at 4:31 pm

    Great recipe and followed to the book, though have struggled to get them cooked in the middle.

    • Jane's Patisserie
      October 15, 2019 at 9:20 am

      As mentioned in the post it can take a while due to the fruit, and ovens being incorrect temps!

  • Sarah Fewings
    September 28, 2019 at 8:28 am

    These look amazing! Can the butter, flour and chocolate be changed to make it gluten and dairy free?

    • Jane's Patisserie
      September 28, 2019 at 10:38 am

      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!

  • Lesley Crossland
    September 21, 2019 at 1:47 pm

    5 stars
    Beautiful brownies….raspberries cut the sweetness beautifully!

  • Emelia
    September 17, 2019 at 5:03 pm

    Does the sugar had to have fully dissolved before leaving it for 10 minutes or just the mixture to be smooth looking?

    • Jane's Patisserie
      September 17, 2019 at 8:31 pm

      Just smooth looking – the sugar will dissolve somewhat during melting of the butter and chocolate, so it’ll be enough!

  • Rabia
    September 14, 2019 at 3:12 am

    5 stars
    Hey, can you substitute the butter for oil?

    • Jane's Patisserie
      September 14, 2019 at 8:49 am

      I wouldn’t, I would stick to the recipe.

  • Charlie Marks
    September 8, 2019 at 6:29 pm

    4 stars
    It is delicious


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