Description
Thick Fudgy Chocolate Raspberry Brownies are rich, chewy, and bursting with juicy raspberries. The deep chocolate flavor paired with the tart fruit creates a decadent treat that’s perfect for any dessert craving.
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)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt the butter and chocolate together in a saucepan or microwave-safe bowl. Stir until smooth and let cool slightly.
- Whisk in the granulated and brown sugar. Add the eggs and vanilla, then whisk until glossy and well combined.
- Sift in the flour, cocoa powder, and salt. Fold until just combined.
- Gently fold in half of the raspberries and optional chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Press the remaining raspberries on top.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft.
- Cool completely in the pan before slicing for best texture.
Notes
- Use frozen raspberries without thawing to avoid adding excess moisture.
- Slightly underbake for extra fudgy brownies.
- Let cool fully before slicing for clean, dense pieces.
Nutrition
- Serving Size: 1 brownie (1/12 of pan)
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
