Fudgy Raspberry Brownies

Fudgy Raspberry Brownies make the ultimate indulgent dessert by combining bursts of sweet raspberries with a rich chocolate brownie!

Stack of three raspberry brownie squares.

Fudgy Raspberry Brownies Ingredients

  • Semi-sweet or dark chocolate: An easy-to-melt block of dark or semi-sweet baking chocolate—not unsweetened—is what I recommend.
    Using chips of chocolate: Dark or semi-sweet chocolate chips, weighing 200 grams or 7 ounces (approximately 1 heaping cup), can also be used. Because not all chocolate chips are made to be melted, you should only use high-quality chips that can be melted. Don’t buy brands that say, “holds shape while baking.”
  • Butter without salt: If you only have salted butter, you can use it, but the recipe calls for you to leave out the salt. I utilize cold margarine directly from the cooler.
  • Super-fine sugar and caster: The brownie will have a gorgeous, shiny top thanks to the finer sugar, which is easier to incorporate into the batter.
  • Using sugar in granules: You can also use the same amount of regular granulated white sugar if you need to. Although your crust will be less crisp and shiny, the flavor and texture will remain unchanged.
  • Eggs: Room temperature or cold is sufficient. The batter will be more difficult to spread out because the eggs will be cold.
  • Vanilla extract or essence: Use a pure, high-quality vanilla essence or extract that does not contain alcohol if at all possible.
  • Powdered unsweetened cocoa: NOT powdered hot cocoa. Because Dutch-processed “cacao” powder can be very bitter, I avoid it. Plainstowe/ Homebrand (AUS) or Hershey’s brand (US, AUS) are my recommendations.
  • All-purpose or plain flour:  NOT flour that self-risings.
    To eliminate gluten from the recipe: Gluten-free flour can be used in place of plain flour in an equal amounts. Follow the recipe as composed.
  • Salt: omit if salted butter is used. I use sea salt ground up. Flaked salt may not dissolve and cause the cooked brownies to have a salty aftertaste.
  • Raspberries: ensure that they have not been frozen.
  • Brownies made with regular chocolate: If you want regular chocolate brownies, you can leave out the raspberries or use 1 cup of chocolate chips instead.
  • Utilizing ice-cold raspberries: The batter will be chilled by the frozen raspberries. To ensure that the batter is cooked through, add 10 to 15 minutes to the baking time.


Collage of making brownie batter.

Collage of adding dry ingredients into batter.

Collage of putting batter in tin and baking.

  1. Butter and chopped chocolate are combined in a sizable bowl that can go in the microwave.
  2. Stir thoroughly and microwave for 1 minute (less if your butter is soft). until the mixture is glossy, smooth, and all the chocolate has melted, microwave in brief (10 second) bursts.
  3. Put the sugar in.
  4. Blend thoroughly by whisking. There will be some graininess in the mixture; this is normal.
  5. Add the eggs one at a time, whisking thoroughly after each addition. Between each egg, you should whisk quite vigorously to help dissolve the sugar and create a good, sparkly crust.
  6. No need to sift the flour, cocoa powder, or salt before adding them.
  7. Mix thoroughly. I go from using a whisk to a wooden spoon since the batter is going to get very thick. To ensure there are no flour lumps, thoroughly scrape the bowl.
  8. Fold in half (i.e., 1/2 cup) of the raspberries while taking care not to crush them too much.
  9. A 20 cm x 20 cm (8 x 8 inch) square cake pan should be greased. Use baking paper to line.
  10. In the tin, spread the batter.
  11.  Add the final 1/2 cup of raspberries on top.
  12. When lightly shook, a baked brownie should not bob up and down. There shouldn’t be any sunken spots; it should be uniformly “puffed up” across the brownie’s surface.



  • In order to preserve the freshness of the raspberries, I advise chilling the brownies. For up to 4 days in the fridge, place in an airtight container. OR store at room temperature for up to two days in an airtight container.
  • Allow the brownies to cool completely before wrapping them snugly in foil and clingwrap for freezing. Keep frozen for up to six months. Allow to defrost at room temperature for six hours or overnight to allow for thawing.

Tips & Substitutions

  • For raspberries, you can use the same amount of strawberries or another berry of your choice. If you want plain brownies, you may completely eliminate the raspberries.
  • Dark chocolate: 200 g of chopped dark chocolate can be used in place of 1 heaping cup of dark chocolate chips. Milk chocolate will make the brownie taste better.