These chocolate raspberry brownies are rich and fudgy with fresh raspberries and raspberry jam baked inside. They have shiny crinkly tops, gooey centers, and are easy to make from scratch!

If you love the chocolate & raspberry flavor combination, then you absolutely need to make these raspberry brownies.

They’re everything a brownie should be – fudgy & chocolatey (no cakey brownies here) – but the addition of fresh raspberries and raspberry jam makes them extra-special.

These brownies look impressive but are actually really easy to make. Slather them with homemade raspberry frosting and you have a bakery-quality dessert everyone will love.

Raspberry Brownies: Ingredients & Substitutions

• Semisweet chocolate. You can use chips, bars, discs, etc. because in both the brownie layer and the ganache layer, it’s being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
• Salted butter. Unsalted butter works great as well.
• Granulated sugar. I use organic cane sugar.
• All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownies gluten-free.
• Seedless raspberry jam. This is a must. If you use jam with seeds in it, the texture will not be great.
• Fresh raspberries. You can use frozen raspberries, just thaw them in a colander and let the excess moisture drain out before mixing them into the batter.

How to Make Chocolate Raspberry Brownies

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by lining an 9×9″ baking dish with parchment paper and lightly greasing. If you want to be able to remove the brownies easily from the pan, this is the way! But if you plan on serving them straight from the pan, you can just skip the parchment – but still grease the pan!

Then, mix the flour, salt, and cocoa powder together in a small bowl. You can skip this step and add the dry ingredients to the wet ingredients in the mixer after they’ve been beaten together, but I like to stir them together separately so they’re well-mixed and get evenly distributed throughout the batter.

Next, melt the butter and chocolate together – either over low heat on the stovetop, or in the microwave. Stir until it’s smooth and glossy, then set the mixture aside to cool slightly, making sure to stir it occasionally to release heat.

Now comes the most important steps for achieving the shiny, sugary, crinkly top that is non-negotiable when making brownies. Beat the eggs together for a full minute on high speed. They should be thick and pale yellow when they are done.

Then, add the sugar and beat for another minute. Don’t skimp on the beating; set a timer if you have to.

Next, beat the melted chocolate/butter mixture, raspberry jam, and vanilla into the batter until just incorporated.

Then, add the dry ingredient mixture and beat until just incorporated. At this point the batter should be slightly thick, not too runny.

Next, fold in the raspberries and mini chocolate chips by hand. I use mini chocolate chips in this recipe because they distribute nicely with the raspberries, but you can use regular chips if you prefer. Try to stir gently so you don’t mash the raspberries.

Then, spread the batter into the prepared baking dish and bake for 25 to 30 minutes. The brownies are done when the top is set and they are slightly jiggly.

Let the raspberry brownies cool completely in the pan on a wire cooling rack. Once they’re cool, use the parchment paper to lift them out of the baking dish. Transfer them to a cutting board, cut into 16 squares, and serve.

To get clean cuts, make sure the brownies are completely chilled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.

Frost

If desired, frost the brownies with raspberry frosting once they are cooled. I personally think this takes these raspberry brownies up a few notches and is a must-try. You can also use chocolate buttercream frosting.

Serve

These raspberry chocolate brownies are best served at room temperature if they’re frosted. If not, you can serve them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Store/Freeze

Store leftover raspberry brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw at room temperature and, if not frosted, you can warm them in the microwave.

Raspberry Brownies Recipe FAQS

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