A classic pairing for good reason, these decadent chocolate raspberry brownies are made with both cocoa and melted dark chocolate. A high ratio of brown sugar adds lots of caramel flavour here and makes for an extra chewy brownie.

For some more brownie desserts, try our dairy-free brownies, chocolate marshmallow cookies, or Easter brownies.

A stack of four brownies with raspberries baked into them on a kitchen counter.
Jump to:


Raspberry brownie ingredients with labels.

Ingredient Notes and Substitutions

  • Cocoa: you can use any kind of cocoa for this recipe, because it doesn't contain baking powder or soda. Dutch process will lend a slightly milder taste than natural cocoa.
  • Brown sugar: light or dark brown sugar can be used interchangeably here. Note that dark brown sugar will make slightly moister brownies with a stronger caramel taste.
  • Eggs: make sure the eggs are at room temperature. If they're cold, they can cause the chocolate to seize.
  • Make it dairy-free: substitute a good vegan butter, in block form, but note that the brownies might be slightly softer.

How to Make Raspberry Brownies

Brownie batter steps 1 to 4, mixing dry ingredients, finishing batter, and mixing raspberries in.

Step 1: whisk the dry ingredients together in a mixing bowl.

Step 2: melt the chocolate and beat in the sugars and eggs.

Step 3: fold in the dry ingredients.

Step 4: gently fold in the raspberries.

Raspberry brownies steps 5 and 6, before and after baking.

Step 5: spread the batter into a prepared tin and top with more berries.

Step 6: bake for about 35 minutes, cool fully, slice, and serve.

Top Tips

  • Use the right chocolate: the chocolate used needs to be about 50% cocoa solids for the best texture of the brownies. Milk chocolate and very dark chocolate will both alter the final texture and make for less fudgy brownies.
  • Make handles: leave some parchment paper hanging over the sides of the greased pan to use as handles to lift the brownies out once baked.
  • Don't over-mix: if you mix the dry ingredients in for too long, the brownies will turn out tough.

Recipe Notes

The fastest way to melt the chocolate and butter is in the microwave. Place the two in a heatproof bowl, and microwave on half power in 30 second bursts until both are melted and can be whisked smooth.

Use fresh or frozen raspberries. If using frozen berries, note that the brownie mixture will harden sightly when they're mixed in, but that's fine.

Baked brownies will continue to set as they cool. For super fudgy brownies, leave the middle of the brownies slightly underdone. If you like a less gooey, more dry brownie, bake the brownies for up to 10 minutes more after the middle has set.

How to Store

Storage: store brownies in a sealed container on the counter for up to three days or in the fridge for up to one week.

Freezing: transfer fully cooled brownies to an airtight container and freeze for up to a month.


Is there a difference between fudge and brownies?

Fudge is a candy made on the stovetop with chocolate and cream. Brownies are a baked good with flour, sugar, cocoa, eggs, and other ingredients, more like a cake than candy.

Why do you put vanilla in brownies?

While your chocolate brownies may not taste strongly of vanilla after they're baked, vanilla adds a depth of flavour to bakes like this that is noticeably missing otherwise.

What makes brownies cakey vs fudgy?

A fudgy brownie will contain more fat - usually extra butter - and is usually made with real chocolate and cocoa powder, rather than just cocoa.

If you make this Raspberry Brownie recipe or any other chocolate recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

A stack of four brownies with raspberries baked into them on a kitchen counter.
Print Recipe
5 from 2 votes

Double Chocolate Raspberry Brownies

A classic pairing for good reason, these decadent chocolate raspberry brownies are made with both cocoa and melted dark chocolate.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Author: Kelly Neil
Yield: 9


  • 8 or 9-inch (20 or 23-cm) square baking dish
  • Parchment paper
  • Measuring cups and spoons or a digital kitchen scale
  • Rubber spatula or wooden spoon
  • 2 Mixing bowl
  • Double boiler optional
  • Whisk
  • offset spatula or butter knife


  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chunks or chips
  • cup butter plus extra for greasing the pan
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen raspberries divided


  • Preheat the oven to 350ºF (180ºC). Lightly grease an 8 or 9-inch (20 or 23-cm) square baking dish with butter. Line the dish with parchment paper and set aside.
  • Place the flour, cocoa, and salt in a bowl and whisk well to combine.
  • Add the chocolate and butter to a second bowl. Heat together gently, either on half-power in the microwave or using a double-boiler, until the two are melted and can be whisked smooth.
  • Add the brown and white sugars to the melted chocolate and whisk well to combine. The mixture will look grainy at this point.
  • Crack one egg into the bowl, whisk vigorously until well mixed, then repeat with the second egg.
  • Dump the flour mixture into the bowl of chocolate. With a rubber spatula or wooden spoon, gently fold everything together. A few streaks of flour showing in the batter is okay.
  • Set aside some of the raspberries (about ¼ cup or small handful) to be scattered on top of the brownies. Add the rest of the berries to the bowl, and again, fold everything together gently using a rubber spatula or wooden spoon.
  • Spoon the brownie batter into the prepared square pan. Using an offset spatula, butter knife, or back of a soup spoon smooth the batter evenly into the pan. Scatter the remaining raspberries across the top of the batter.
  • Place the pan in the oven and bake the raspberry brownies for 35 to 37 minutes, or until the middle still looks slightly underdone.
  • Remove the pan from the oven and cool it on a wire rack for at least 20 minutes before using the parchment paper to lift the brownies from the pan. The brownies can be sliced and served while still warm but not hot. 
  • Store cooled brownies in an airtight container on the counter for up to three days or in the fridge for up to one week. The brownies can also be frozen in a large reusable zip-top bag for up to one month.


Serving: 1brownie | Calories: 196kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 163mg | Fiber: 2g | Sugar: 2g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating