Raspberry Brownies
If you love rich chocolate desserts with a slightly tart twist, these raspberry brownies are exactly what you need! They are deeply fudgy, packed with dark chocolate flavor, and balanced with bursts of fresh raspberries in every bite.
This recipe is simple, gluten free friendly, and designed to give you bakery-style brownies at home!
Why You’ll Love These Raspberry Brownies
- Ultra fudgy texture with crackly tops
- Perfect balance of sweet chocolate and tart raspberries
- Easy one-bowl method
- Naturally gluten free option
- No mixer required
Ingredients
- 1 stick unsalted butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour
- ½ cup dark chocolate chips
- ½ cup fresh raspberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips and raspberries. Carefully stir together, being careful not to smush the berries.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 27 to 30 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove the raspberry brownies from the oven. Allow brownies to cool before slicing into.
Ingredient Tips for Best Results
Chocolate
Using both melted chocolate and cocoa powder creates a deep, layered chocolate flavor.
Raspberries
Always use fresh raspberries. Frozen berries release too much moisture and can make brownies soggy.
Sugar
Coconut sugar adds a slight caramel flavor, but brown sugar works just as well.
How to Get the Perfect Fudgy Texture
- Do not overmix once flour is added
- Slightly underbake for gooier brownies
- Let brownies cool fully before cutting
Troubleshooting Guide
Brownies are dry
You likely over baked them. Pull them out when the center still looks slightly soft.
Raspberries sank
Toss raspberries lightly in flour before folding in.
Brownies too gooey
Bake an extra 2 to 3 minutes and allow full cooling time.
Variations
Make it gluten free
Use a gluten free all purpose flour blend.
Make it dairy free
Swap butter for coconut oil and use dairy free chocolate chips.
Add crunch
Fold in chopped walnuts or almonds.
Storage
| Storage Method | Time |
| Room temperature | 3 days |
| Refrigerator | 5 days |
| Freezer | 2 months |
Store these raspberry brownies in an airtight container for best freshness.
What Makes Raspberry and Chocolate So Good Together
Dark chocolate is rich and slightly bitter, while raspberries bring acidity and brightness. This contrast enhances both flavors, making each bite more complex and satisfying.
Frequently Asked Questions
Fresh raspberries are best for this recipe. Frozen raspberries release extra moisture as they bake, which can make brownies too soft or soggy. If you must use frozen, do not thaw them first and expect a slightly longer bake time.
Lightly toss raspberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the brownies instead of sinking to the bottom.
Dark chocolate is ideal because it balances the tartness of raspberries. Using both melted chocolate and cocoa powder gives the brownies a richer, deeper flavor.
Yes, you can use brown sugar instead of coconut sugar. Brown sugar will make these raspberry brownies slightly more moist and give a classic rich sweetness.
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If you make this raspberry brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Raspberry Brownies
Ingredients
- 1 stick unsalted butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
- ½ cup fresh raspberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips and raspberries. Carefully stir together, being careful not to smush the berries.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 27 to 30 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- If needed, use light brown sugar instead of coconut sugar.
- Use fresh raspberries. Do not use frozen berries.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Gently fold in the raspberries, trying not to smush them.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.