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
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!
TOPPINGS FOR RASPBERRY BROWNIES
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.
- To make the raspberry sauce combine 1 1/2 pounds fresh raspberries, 1/4 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.
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TIPS FOR MAKING CHOCOLATE RASPBERRY BROWNIES
- 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.
VARIATIONS ON DARK CHOCOLATE RASPBERRY BROWNIES
- 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.
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HOW TO STORE DARK CHOCOLATE RASPBERRY BROWNIES
- 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.
Dark Chocolate Raspberry Brownies
- 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)
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 16 Servings, Amount per serving: 207 calories, Calories: 207g, Carbohydrates: 25g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 39mg, Sodium: 192mg, Potassium: 159mg, Fiber: 3g, Sugar: 16g, Vitamin A: 215g, Vitamin C: 2g, Calcium: 21g, Iron: 2g
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