Name: Thick Fudgy Chocolate Raspberry Brownies
Prep time: 15 min
Cook time: PT-491162H46M29S
Total time: PT-491162H46M29S
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter; 6 oz (170g) semi-sweet chocolate (chips or chopped); 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar (optional); 2 large eggs; 1 tsp vanilla extract; 1/2 cup (65g) all-purpose flour; 1/4 cup (25g) unsweetened cocoa powder; 1/4 tsp salt; 3/4 cup (90g) fresh or frozen raspberries; 1/2 cup (85g) chocolate chunks or chips (optional)

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Thick Fudgy Chocolate Raspberry Brownies are everything I want in a dessert—deep chocolate flavor, a rich, chewy texture, and bursts of juicy raspberries in every bite. These brownies are decadent, bold, and slightly tart from the fruit, making them a perfect treat for chocolate lovers who want something just a little different.

Why I Love This Recipe

I love this recipe because it takes classic fudgy brownies to the next level. The raspberries cut through the richness of the chocolate with their natural brightness, while the brownie base stays ultra moist and gooey. It’s easy to make with simple ingredients, and every bite feels indulgent, comforting, and satisfying. Thick Fudgy Chocolate Raspberry Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Semi-sweet chocolate (chips or chopped)
Granulated sugar
Brown sugar (optional, for extra moisture)
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Fresh or frozen raspberries
Optional: chocolate chunks or chips for extra melty goodness

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a saucepan or microwave-safe bowl, I melt the butter and chocolate together until smooth, then let it cool slightly.
I whisk in the sugars, followed by the eggs and vanilla extract, mixing until glossy and thick.
I sift in the flour, cocoa powder, and salt, then fold the batter gently until just combined.
I fold in half of the raspberries and chocolate chips (if using), being careful not to crush the fruit too much.
I pour the batter into the prepared pan and gently press the remaining raspberries on top.
I bake for 30–35 minutes, or until the edges are set but the center is still slightly soft. I let them cool completely before slicing for the best fudgy texture.

Servings and Timing

This recipe makes 9–12 brownies, depending on how I cut them.
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 45–50 minutes

Variations

Add nuts: I mix in chopped walnuts or pecans for crunch.
Extra dark: I use dark chocolate and extra cocoa powder for a more intense flavor.
Swirled version: I swirl in raspberry jam or cream cheese before baking for a marbled effect.
Gluten-free: I use a 1:1 gluten-free flour blend with great results.
Vegan-friendly: I substitute with vegan butter, a flax egg, and dairy-free chocolate.

Storage/Reheating

I store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, I freeze individual squares wrapped tightly. To reheat, I microwave a brownie for 10–15 seconds to bring back that just-baked warmth and gooey texture. Thick Fudgy Chocolate Raspberry Brownies

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries straight from the freezer. I don’t thaw them first to avoid excess moisture in the batter.

How do I make the brownies extra fudgy?

I slightly underbake them and let them finish setting as they cool. Using more butter and less flour also helps keep the texture dense and rich.

Can I double the recipe?

Yes, I double it and bake in a 9×13-inch pan. I just adjust the baking time and check for doneness starting around 35 minutes.

Why did my raspberries sink?

Sometimes the fruit sinks naturally during baking. I press a few on top before baking to keep them visible and pretty after the brownies are done.

Can I use raspberry jam instead of fresh berries?

Yes, I swirl in a few tablespoons of raspberry jam into the top of the batter before baking for a fruity ribbon effect.

Conclusion

Thick Fudgy Chocolate Raspberry Brownies are a dreamy combo of rich chocolate and tart raspberries that I can’t resist. Whether I’m baking for a special occasion or just need something indulgent to satisfy a craving, these brownies always hit the spot. They’re bold, gooey, and guaranteed to steal the spotlight wherever I serve them.