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Raspberry brownies recipe

Raspberry brownies recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

The best brownies are soft in the centre and have a hard crust on top. These brownies certainly have that but they also have chunks of fresh raspberries! This recipe couldn't be simpler - just measure everything into one bowl, mix, add raspberries and bake!

33 people made this

IngredientsMakes: 24 brownies

  • 1 teaspoon cocoa powder for dusting, or as needed
  • 4 eggs
  • 400g caster sugar
  • 225g cooking margarine, softened
  • 125g self-raising flour
  • 180g chocolate, broken up into chunks
  • 65g cocoa powder
  • 125g fresh raspberries

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease a rectangular baking dish and dust with 1 teaspoon cocoa powder.
  2. Beat eggs, caster sugar, margarine, flour, chocolate and cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the mixture; spoon into the prepared baking dish.
  3. Bake in the preheated oven until a skewer inserted into the centre comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (38)

Loved it. Was crisp on outside and chewy in middle.-15 Feb 2017

Loved this recipe the texture is so great and the flavor.-19 May 2016

by Marianne

Yum! Very tasty! I made my own self-rising flour using the recipe here on AR (1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 cup all-purpose flour). I used semisweet chocolate chips for the chocolate, and had it been for me rather than my granddaughters, I would have used a bittersweet chocolate bar cut into chunks. I used the whole 6-oz container of raspberries in the mix. This was very yummy! Thanks for the recipe!-05 Aug 2012

Raspberry Brownie Recipe

This Raspberry Brownie Recipe is ultra rich and fudgy with gooey chocolate chunks and fresh raspberries studded throughout. Garnished with raspberry powder on top so it's perfect for Valentine's Day!

Yield: 9 brownies

Prep Time: 15 minutes

Cook: 30 minutes

Tessa's Recipe Rundown.

Taste: Tons of raspberry flavor, which pairs so perfectly with chocolate!
Texture: Ultra thick, rich, fudgy, and gooey.
Ease: Super simple and easy! 1 bowl, less than 1 hour.
Pros: Fun, flavorful, and festive twist on a classic brownie recipe.
Cons: Absolutely none.
Would I make this again? Absolutely, even though they’re dangerously addictive!!

You guys know my love for brownies is almost unmatched.

I would take a gooey fudgy rich brownie over a piece of cake ANY day.

Which is why I’m always experimenting with new brownie recipes, textures, and flavors.

I knew I wanted to create a simple chocolate recipe for Valentine’s Day and thought brownies would be perfect. They’re easy to make, transport, and share for any party or potluck.

So for this Raspberry Brownie recipe I started with my Best Easy Brownies as the base. I made a few tweaks to produce brownies that are even more rich, moist, and fudgy. Then I added in raspberries in TWO forms for the best flavor and texutre.

The result? A Raspberry Brownie Recipe that probably won’t last longer than a day before it’s devoured.

Raspberry and vanilla brownies recipe

Kenny has created this simple recipe that even the most cooking averse person can pull it off with aplomb. These dark chocolate and raspberry brownies which are so deliciously decadent that they deserve to come with a &lsquoBeware of Addiction&rsquo warning. Simply serve with a glass of champagne and that&rsquos Valentine&rsquos sewn up!


  • 300 g Dark Chocolate - melted
  • 240 ml Rapeseed Oil
  • 350 g Light Muscovado Sugar
  • 4 Eggs
  • 1 tsp Vanilla Essence
  • 150 g Self-Raising Flour
  • 100 g Cocoa Powder
  • 125 g Chopped Chocolate
  • 125 g Peeled, roasted and chopped hazelnuts
  • 100 g Fresh Raspberries
  • 10.6 oz Dark Chocolate - melted
  • 8.4 fl oz Rapeseed Oil
  • 12.3 oz Light Muscovado Sugar
  • 4 Eggs
  • 1 tsp Vanilla Essence
  • 5.3 oz Self-Raising Flour
  • 3.5 oz Cocoa Powder
  • 4.4 oz Chopped Chocolate
  • 4.4 oz Peeled, roasted and chopped hazelnuts
  • 3.5 oz Fresh Raspberries
  • 10.6 oz Dark Chocolate - melted
  • 1 cup Rapeseed Oil
  • 12.3 oz Light Muscovado Sugar
  • 4 Eggs
  • 1 tsp Vanilla Essence
  • 5.3 oz Self-Raising Flour
  • 3.5 oz Cocoa Powder
  • 4.4 oz Chopped Chocolate
  • 4.4 oz Peeled, roasted and chopped hazelnuts
  • 3.5 oz Fresh Raspberries


  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 30 mins
  • Serves: 12


  1. Beat the rapeseed oil, sugar, eggs and the vanilla essence.
  2. Add the melted chocolate and beat until smooth.
  3. Sift the Cocoa powder and the flour and stir into the mix.
  4. Add the chopped chocolate pieces and fold in.
  5. Place into a lined baking tray.
  6. Carefully place the raspberries into the chocolate mix and press in.
  7. Bake at 180 °C for approximately 30 minutes until crusty, but soft and gooey in the centre.
  8. Allow to cool before cutting.


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Chambord Raspberry Brownies Recipe

Start with a cake mix to make these fast and rich Chambord raspberry brownies. Chambord is a French liqueur made of black raspberries, vanilla, and honey. Chocolate is a natural with raspberries, and these brownies do not disappoint. They couldn’t be easier to make.

If you don’t want to purchase a full bottle of Chambord, look for the single serving bottles like those sold on airplanes. This recipe uses raspberry-flavored chocolate chips which may not be available in your area. You may substitute 1/2 cup fresh or frozen raspberries plus semi-sweet chocolate chips. One-half cup of raspberry jam may substitute for the liqueur in the mix. You can choose any variety of cake mix instead of devil’s food, such as dark chocolate, German chocolate, or just plain everyday chocolate.

Chambord Raspberry Brownies Recipe

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

Using a large fork, combine cake mix, eggs, oil, water, and Chambord liqueur. Fold in raspberry chocolate chips. Do not overmix. Pour into prepared baking pan and smooth.

Bake 35 to 40 minutes. Cool to room temperature before cutting. Dust with sifted confectioners’ sugar before serving, if desired.


  • 4 ounces unsweetened chocolate, chopped
  • ½ cup raspberry jam
  • ½ cup evaporated cane juice or cane sugar
  • ½ cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raspberries, frozen or fresh

Raspberry Chocolate Brownies FAQ’s

Can I double this raspberry brownie recipe?

Yes you absolutely can. Just double the recipe and then bake them in a 9吉 pan.

Can I use salted butter?

I have used salted butter in a pinch, and I simply just reduce the salt in the recipe.

How do I store these brownies?

Store at room temperature, in an covered container, for up to 3 days. Or freeze for up to 3 months. Then thaw at room temperature.

Can I make these gluten free?

Absolutely. Just simply swap out the all purpose flour and use gluten free flour instead. My favorite is this brand.

Why did my brownies come out dry?

This is probably due to overbaking. They will still appear a bit soft when you pull them out of the oven, but they will set up as they cool. Mine were perfect at 30 minutes but every oven can be different. Be sure to bake them on a middle rack. And I always recommend using an oven thermometer to double check that your oven is reading the correct temperature.

Why did my brownies comes out chewy?

That is most likely due to overmixing. If you continue to mix your brownie batter, you will end up with tougher chewier brownies then intended. So I mix just until the flour in incorporated.

Can I use frozen raspberries?

I wouldn’t recommend it as it would add too much moisture.

What type of pan should I use?

I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.

Raspberry Brownies Recipe & Video

Periodically I get a craving for chocolate. And when I do, I usually make Brownies. I like their strong chocolate flavor and their moist texture and I also like how quick and easy they are to make. A recent addition to my recipe file is these Raspberry Brownies. There's no doubt that chocolate and raspberries are a perfect combination, and I think it's because the sweet tanginess of the raspberries nicely offsets the flavor of the dark chocolate. And if you have made the Raspberry Jam recipe on the site, this is one recipe that you'll want to make .

To make Raspberry Brownies you need only one bowl, a wire whisk and a spatula (or wooden spoon). The deep chocolate flavor of these brownies comes from semisweet chocolate and a little unsweetened cocoa powder (either natural unsweetened or Dutch-processed). As always, the quality of the dark chocolate will affect the taste of your brownies. For this recipe I typically use a chocolate with a 54% to 60% cacao content. When choosing a chocolate, always buy one that you enjoy eating out-of-hand.

The raspberry flavor comes from raspberry jam, and you can use homemade (recipe here) or store bought. We are not adding the jam directly to the brownie batter. Instead once the batter is in the pan, we swirl dollops of the jam through the brownie batter (similar to the cream cheese brownies). Now, the challenge with Brownies is how long they should be baked. It is amazing how just a minute or two will turn a moist brownie into one that is dry. So use the stated baking time as a guide only and test the brownies a few minutes before the end of the baking time. Test with a toothpick inserted into the center of the brownies. These brownies are done when the toothpick still has a little batter clinging to it and a few moist clumps. You do not want the toothpick to be clean as this means the brownies have been over baked. At room temperature these brownies are soft and cake-like, but when refrigerated their texture becomes dense and fudgy. Either way, they are delicious.

Raspberry Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square baking pan, and line the bottom of the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Place the raspberry jam in a piping bag and pipe 16 small dollops (4 rows with 4 dollops of jam in each row) (can also just place small spoonfuls of the jam) evenly on top of the brownie batter. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. B ake for about 30 - 35 minutes , or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it . Remove from oven and let cool on a wire rack for a few hours. Serve at room temperature or chilled. The brownies can be frozen.

5 ounces (150 grams) semisweet chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, diced

2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)


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Raspberry ripple blondies

The blondies keep for 5 days in the fridge (covered), or can be frozen for up to 1 month. Serve at room temperature.

Put the raspberry ripple ingredients in a small pan and simmer on a low heat until the raspberries burst and turn into a thick jam, about 8 minutes. Sieve into a clean bowl, discarding the seeds, and leave to cool. Grease and line a 20cm x 30cm brownie or traybake tin. Preheat the oven to 180°C, fan 160°C, gas 4.

Beat the cheesecake swirl ingredients together in a bowl with a whisk until smooth. Set aside at room temperature.

For the blondie mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a very low heat, continually stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to cool for 10 minutes.

Beat the eggs into the cooled mix, one at a time, mixing well each time before adding the next. Add the vanilla extract, then sift in the flour, baking powder and 1⁄4 tsp salt, and mix again until smooth. Fold in the remaining white chocolate pieces and the raspberries, then pour into the lined tin.

Spoon the cheesecake mixture over the blondie mix in the tin, and swirl randomly into the batter with a dessert spoon. Dollop on teaspoons of the raspberry ripple and swirl again, to marble into the cheesecake.

Bake for 30-35 minutes until the edges are crisp and the top is set. Cool completely in the tin before cutting into squares. Serve with more fresh raspberries if you wish.

Recipe Summary

  • 1 cup fresh raspberries
  • 1 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 11 ounces quality dark chocolate (60-72%), coarsely chopped
  • 1 cup unsalted butter (2 sticks), cut into 1-inch cubes
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, room temperature
  • 1 ½ teaspoons vanilla

Preheat oven to 350°F. Butter the sides and bottom of a 3-quart rectangular baking dish or a 13x9x2-inch baking pan.

Place raspberries in a food processor cover and blend until smooth. If desired, sieve puree to remove seeds. Set puree aside. In a medium bowl whisk together the flour, cocoa powder, and salt set aside.

Place the chocolate and butter in the top of a double boiler or a large heat-proof bowl. Set over a pan of barely simmering water (the bottom of the pan should not touch the water). Heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove from heat, keeping pan or bowl over water. Add both sugars whisk until completely combined. Remove from water. Mixture should be at room temperature.

Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold until there is just a trace amount of flour mixture visible.

Pour the mixture into the prepared pan and smooth the top with your spatula. Drizzle the raspberry puree over the batter and swirl in with a table knife or thin metal spatula. Bake the brownies for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating the pan halfway through baking. Cool completely on a wire rack.

Watch the video: BROWNIES (May 2022).


  1. Azizi

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  2. Momi

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  3. Yarema

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  4. Arazshura

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