Dark Chocolate Raspberry Brownies

16 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Dark Chocolate Raspberry Brownies are delicious, rich, and moist made with dark chocolate chunks, butter, raspberries, and vanilla extract.

Easy, Chocolate Brownies are truly the Perfect Dessert. They’re simple, kid-friendly, and amazing served with a scoop of Vanilla Ice Cream. This recipe takes classic brownies and adds melty dark chocolate chunks and tart raspberries to the already delicious treat.

Dark Chocolate Raspberry Brownies in stack


These fudgy brownies are sure to become a new favorite treat. The fabulous brownie recipe is made with classic ingredients like vanilla essence, cocoa powder, sugar, and butter to make easy brownies brimming with chocolate flavor. Then for a more strong chocolate flavor, dark chocolate chunks are mixed into the brownie batter. It’s the perfect combination of melty chocolate and gooey chocolate brownies for the ultimate deep chocolate flavor. 

Along with the extra chocolate, these delicious treats are topped off with raspberries. Chocolate Brownies with fresh raspberries on top make the perfect dessert for Valentine’s Day. Serve them up with other favorite holiday baked goods like Red Velvet Cupcakes, Strawberry Cake Balls, and Chocolate Covered Strawberries for the perfect Valentine’s spread!

Dark Chocolate Raspberry Brownies batter in baking dish


Melted Chocolate Topping: 

  • Combine 2 tablespoons butter and 2 ounces unsweetened chocolate in a large saucepan over low heat. Stir together as the butter and chocolate melt.
  • You can also melt them together in a heatproof bowl in the microwave. 
  • Add 1 cup powdered sugar and mix it in. 
  • You can little amounts of boiling water to the melted chocolate mixture to make it thinner and get the consistency you want.
  • Pour over the Dark Chocolate Raspberry Brownies and let cool. 

Raspberry Sauce: 

  • To make the raspberry sauce combine 1 ½ pounds fresh raspberries, ¼ cup sugar, and 2 teaspoons lemon juice in a saucepan over medium heat. 
  • Stir as the raspberries break down and the sugar dissolves. 
  • Cook for 3 to 7 minutes until heated through. 
  • Let the raspberry sauce chill before serving. 



  • Prep time: To start the recipe preheat your oven, and prepare your square baking pan with baking spray. If you don’t have a baking spray to grease the pan, use parchment paper cut to size. The baking spray or parchment paper can make sure the brownies don’t get stuck to the pan. 
  • Wet ingredients: Melt butter in a small bowl in the microwave, then add it to a large bowl with the sugar. Whisk together with a wooden spoon or regular whisk until the sugar is dissolved and the butter is cooled. Then add in the vanilla and eggs. 
  • Dry ingredients: In a separate bowl use a sieve to sift the flour, baking soda, cocoa, and salt. Slowly add the flour mixture into the brownie batter and combine. Be careful not to overmix the brownie batter at this point. Stir the dark chocolate chunks into the chocolate mixture to finish off the batter.
  • Baking time: Pour the Dark Chocolate Brownie Batter into the baking dish, and top it off with raspberries. Pop the brownies into the preheated oven and bake for 20-22 minutes. Be careful not to overbake. To make sure the brownies are done put a toothpick in the center. If the toothpick comes out with moist crumbs, but no batter on it, then the Brownies are done.

Dark Chocolate Raspberry Brownies in baking dish


  • Flour: Instead of using all-purpose flour in the recipe, you can use a variety of flour blends. One option is wheat flour, and that can be white whole wheat flour or regular whole wheat flour. In place of wheat flour, try gluten-free flours like rice flour, brown rice flour, almond flour, and coconut flour. 
  • Oil: For healthier baking, you can replace the melted butter with coconut oil, corn oil, or sunflower oil. 
  • Flavors: For some different flavors, try mixing in almond extract, orange zest, or lemon juice. You can even use almond extract in place of the vanilla in the Brownie Recipe. 
  • Chocolate Chips: To make Dark Chocolate Raspberry Brownies even more rich, and chocolatey try mixing in some extra chocolate chips. You can use white chocolate chips, semisweet chocolate, dark chocolate, or milk chocolate. You can also do white chocolate along with more regular chocolate for a nice mixture. 
  • Sweeteners: Instead of granulated sugar, try using brown sugar, or coconut sugar. You could also use maple syrup or honey as replacements for granulated sugar, but they’ll change the flavor profile more. 
  • Fruit: The recipe calls for fresh raspberries, but you can use frozen raspberries. Let the frozen raspberries thaw before adding them to the brownies. You can also add other berries like strawberries, cherries, or blueberries. 



  • Serve: Delicious Chocolate Brownies can keep well at room temperature for 3-4 days. Let the brownies cool, then cover them in plastic wrap or tin foil to store in the pantry. 
  • Store: Once the Raspberry Brownies are cool, you can also move them from room temperature to the fridge. Kept in an airtight container, they’ll stay good for up to 1 week. 
  • Freeze: To keep Dark Chocolate Raspberry Brownies for up to 6 months put them in a freezer bag or another airtight container and store them in the freezer.

top-down view of Dark Chocolate Raspberry Brownies in stack

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Dark Chocolate Raspberry Brownies

Dark Chocolate Raspberry Brownies are delicious, rich, and moist made with dark chocolate chunks, butter, raspberries, and vanilla extract.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 stick unsalted butter , melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 2/3 cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks
  • 1 cup raspberries , halved (about 6 ounces)


  • Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
  • In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
  • Add in the vanilla and eggs and whisk until well combined.
  • Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
  • Whisk until just combined.
  • Stir in the chocolate chunks.
  • Pour batter into the baking dish and top with raspberries.
  • Bake for 20-22 minutes, don't overbake.


Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 192mg | Potassium: 159mg | Fiber: 3g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

Dark Chocolate Raspberry Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this for my co workers a couple of years ago and they kept asking me if they were a box brownie! They are so good!