Raspberry Brownies

An easy and fudgy one bowl brownie recipe filled with fresh raspberries and chocolate!

I know I said I’m not too into Valentine’s Day, but I do love baking cute desserts for it.  I have one more Valentine’s Day recipe coming at you next week that may or may not involve red velvet and it’s pretty delicious too!  But today we’re focusing on these Raspberry Brownies.

While these may not be the prettiest brownies I’ve ever made, they were just too good not to share with you all.  I mean raspberries and chocolate just go together, right?  Plus, they’re ultra fudgy.  Which is the only way to make brownies if you ask me.

I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that.  But when it comes to these brownies, they’re just as easy as any box mix and taste just as good.  You also don’t need any crazy ingredients to make these brownies too, just some butter, sugar, eggs, vanilla, cocoa powder, flour, a little salt, some raspberries and chocolate chips.

Easy, right?

Another great thing about this recipe is that it’s also an easy one bowl recipe.  Just mix everything up in one bowl, pour it into the pan, and pop it into the oven.

The hardest part of making these brownies?  Waiting for them to cool before you slice into them.

But it’s so worth it, trust me!  Enjoy!

Print Recipe

5 from 4 votes

Raspberry Brownies

An easy and fudgy one bowl brownie recipe filled with fresh raspberries and chocolate!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: raspberry brownies

Servings: 16 brownies

Author: Danielle

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons all-purpose flour (spooned & leveled)
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil (making sure to leave some overhang), spray well with non-stick cooking spray and set aside.
• Add the melted butter and granulated sugar to a large bowl and mix together until well combined. Mix in the eggs and vanilla until fully combined.
• Sift in the flour, cocoa powder, and salt. Mix until just combined, then gently fold in the raspberries and chocolate chips.
• Pour the batter into the prepared baking pan and bake at 350°F for 30-40 minutes. Check at the 30 minute mark and bake longer if needed, mine were perfect at 35 minutes.
• Remove from the oven and allow to cool completely before slicing.

Notes

Store brownies in an airtight container in the refrigerator for up to 3 days.

Adapted from my Fudgy Peanut Butter Cup Brownies.

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