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!
- Fluffy Raspberry Mousse – 3 Ingredients of Heaven!
- Raspberry Vanilla Custard Pudding Pie
- Raspberry Cream Jello Poke Cake
- 25 Luscious Raspberry Desserts
- Delectable Raspberry Lemon Pastry Strudels
- Luscious Red Raspberry Lemon Dream Pie
- Raspberry Cinnamon Swirl Coffee Cake
- Lemon Raspberry Crumb Cake
- Skillet Raspberry-White Chocolate Pull-Apart Rolls
- "Lovey-Dovey" Chocolate Heart Raspberry Chocolate Mousse Cupcakes
These 3 No Bake Mousses are definitely calling your name too!
Razzle-Dazzle Raspberry Brownies
Ingredients
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
Instructions
- 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.
Notes
- 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.
Wendy says
16-24 bars out of an 8x8 pan?? Is that correct?
Kim Lange says
Sorry about that Annie! 16-24 bars would be for a 9x13 pan. I made these the first time using a 9x13 pan and then decided to switch it it an 8x8 pan. So, 9 to 12 brownies or 16 if you want them small. Hope you enjoy!
Valentina says
Raspberries and chocolate are one of the most delicious dessert combinations. Love these, and perfect comfort we could all use right now. 🙂 ~Valentina
Kim Lange says
I couldn't agree more Valentina. Brownies make the world go round! Thank you so much dear! xo
Katherine | Love In My Oven says
Raspberry and chocolate is the best together!!! These are totally razzle dazzle 😉 They look amazing!!
Kelsie | the itsy-bitsy kitchen says
These look incredible! I love raspberries so these are on my baking list for sure!