Hey now! Raspberries and chocolate together are one of the best combos together! These Razzly-Dazzly Raspberry Brownies revel rich, dark and chewy brownies with crackled tops and lots of fresh, robust raspberry flavor bursting with each bite!
As a kid, never really liked raspberries, not because of the taste, but because of the seeds. They would get stuck in my teeth and would drive me nuts! Same with strawberries, blackberries, etc! Luckily, I've happily moved on, thanks to floss. And these brownies! OMG!!
Raspberry Facts You Might Not Know...
Unripe raspberries do not ripen after they are picked! Did you know? I didn't until I went here to get more facts about raspberries.
Raspberries rank in the top 10 antioxidant-high fruits and vegetables! Antioxidants help prevent and repair oxidative stress, a process that damages body cells and has been linked to the development of diseases such as cancer, heart disease and Alzheimer's disease.
A raspberry is made up of many tiny bead-like fruits called "drupelets" clustered around a core. Each drupelet contains one seed, and an average raspberry has 100 to 120 seeds.
Raspberries should be kept in the refrigerator. They will usually last a few days in the refrigerator, and up to one year in the freezer. See: How to Freeze Raspberries.
You get seriously major 'brownie points' for using ever popular, gorgeous raspberries!
Make sure the Raspberry brownies bake through, but do not overbake. Check brownies by shaking pan to see if they jiggle. If they do, then bake them in 5 minute increments until they aren't too jiggly anymore.
Remember, brownies and bars continue baking after you take them out of the oven, so depending out fudgy you want them will determine how early you take them out.
If you bake a lot of brownies, you already know this, but if you are a beginner and want some raspberry brownies, because it sounds and looks amazing, then these tips will help you. Make them gluten-free, if you wish.
Perfect for summer, spring, 4th of July, Valentine's Day, Easter and chocolate & raspberry lovers! Awesome with a scoop of ice cream on top with some hot fudge and ice cream!
More Raspberry Desserts!
Razzle-Dazzle Raspberry Brownies
Razzle-Dazzle Raspberry Brownies
- 10 tablespoons unsalted butter room temperature
- 1 & ¼ cup sugar
- ¾ cup natural unsweetened cocoa powder
- 2 cold large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- Optional: ½ teaspoon espresso powder or very finely ground coffee optional, could use coffee extract
- ⅔ cup all-purpose flour or gluten-free flour of choice
- ¼ cup chocolate chips or chunks of choice
- 1 - 2 cups whole raspberries cleaned
- Preheat the oven to 350 degrees F.
- Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
- Melt butter in sauce pan. When melted remove from heat. Add cocoa and stir well. Add sugar, eggs and vanilla. Mix until shiny and smooth.
- Add flour, baking powder and salt.
- Fold in the chocolate chips or chunks, if desired. Pour into an 8 inch pan.
- Add as many raspberries you want by placing and pushing gently into batter.
- Bake the brownie for about 30-35 minutes or until cooked through. It should no longer wobble in the middle. Leave to cool completely before cutting into squares.
- Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into squares.
- Brownies adapted from Cookie&Kate.
- These brownies freeze well. To store them, place in a freezer-safe bag and let them defrost at room temperature.
- For more dense, fudge-like brownies, cook the brownies a minute or two less.
- For more fluffy, cake-like brownies, add another egg.
- For less rich brownies, skip the chocolate chips/chunks.