Can I use frozen raspberries instead of fresh?

Absolutely! Thaw frozen raspberries completely and drain excess liquid before tossing with cornstarch. Frozen berries work just as well and are often more budget-friendly.

How do I prevent raspberries from sinking to the bottom?

Toss berries with cornstarch before folding into batter. This coating helps them stay suspended throughout the brownie during baking.

Can I make these brownies dairy-free?

Yes! Replace butter with equal amounts of coconut oil or vegan butter. The texture remains deliciously fudgy with this substitution.

What's the best way to cut clean brownie squares?

Use a sharp knife wiped clean between cuts, or try a plastic knife which won't drag through the brownies. Chilling the brownies for 30 minutes before cutting also helps achieve clean edges.

How do I know when the brownies are perfectly done?

Insert a toothpick into the center – it should come out with a few moist crumbs, not wet batter. The top should look set but not dry or cracked.

Can I double this recipe?

Certainly! Use a large rimmed baking sheet or two 9x13 pans. Baking time may increase by 5-10 minutes, so check for doneness with the toothpick test.

Raspberry Brownies Recipe: Fudgy Chocolate Treats with Berries

Description

Raspberry Brownies are irresistibly fudgy treats with rich chocolate and bursts of sweet tart raspberry in every bite.

Ingredients

Scale

For the Brownie Base:

1 cup unsalted butter
8 oz dark chocolate (70% cocoa), chopped
4 large eggs, room temperature
1½ cups granulated sugar
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt

For the Raspberry Component:

1½ cups fresh raspberries (or frozen, thawed and drained)
2 tablespoons granulated sugar
1 tablespoon cornstarch

Substitution Ideas:

Gluten-free: Replace all-purpose flour with gluten-free flour blend (1:1 ratio)
Dairy-free: Swap butter for coconut oil or vegan butter
Egg-free: Use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water)
Lower sugar: Reduce sugar to 1¼ cups and add extra vanilla

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Instructions

Prep the Pan
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease.
Prepare Raspberries
Toss raspberries with sugar and cornstarch. Set aside.
Melt Chocolate
Melt butter and chocolate together until smooth. Let cool slightly.
Mix Wet Ingredients
Whisk eggs and sugar, then stir in melted chocolate and vanilla.
Add Dry Ingredients
Fold in flour, cocoa powder, and salt just until combined.
Add Raspberries
Gently fold in most of the raspberries. Spread batter into pan and top with remaining berries.
Bake
Bake 35–40 minutes, until set with a few moist crumbs on a toothpick.
Cool & Slice
Cool completely before cutting.

Prep Time: 20m
Cook Time: 35m
Category: Dessert
Cuisine: American

Nutrition

Calories: 285 calorie
Fat: 14g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g