Name: Raspberry Fudge Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; 1 cup fresh or frozen raspberries

Decadent, fudgy, and bursting with juicy raspberries—these Raspberry Fudge Brownies are everything I crave in a dessert. The rich chocolate base pairs beautifully with tart raspberries, offering a fruity twist that elevates the classic brownie. Whether I’m baking for a cozy night in, holiday gathering, or just because, these are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup fresh or frozen raspberries

Directions

I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

In a large bowl, I mix the melted butter and sugar until smooth.

I beat in the eggs and vanilla until well combined.

Then I stir in cocoa powder, flour, baking powder, and salt—being careful not to overmix.

I fold in the chocolate chips, followed by the raspberries, gently mixing to keep them mostly whole.

I pour the batter into the prepared pan and spread it evenly.

I bake the brownies for 30–35 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.

I let them cool completely before slicing to get clean edges and the best texture.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 9 generous squares

Calories: 290 kcal per serving

Variations

I like to switch things up depending on what I have on hand. Sometimes I use white chocolate chips instead of semi-sweet for a sweeter contrast. If I want an extra intense chocolate flavor, I swap in dark chocolate chunks. When I’m feeling indulgent, I swirl in a spoonful of raspberry jam before baking to amp up the fruity notes.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze well—wrapped tightly in plastic and stored in a freezer-safe bag for up to 2 months. To enjoy, I let them thaw at room temperature or warm slightly in the microwave for that just-baked gooeyness.

FAQs

How do I keep the raspberries from making the brownies soggy?

I use firm, fresh raspberries or frozen ones straight from the freezer (without thawing) to help keep the texture fudgy, not wet.

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan. I keep an eye on the baking time—it may need 5–10 more minutes.

What’s the best way to cut these brownies cleanly?

I let them cool completely, then use a sharp knife wiped clean between each slice. Sometimes I even chill them briefly before cutting.

Can I use raspberry preserves instead of whole raspberries?

Yes, I swirl in 2–3 tablespoons of raspberry preserves over the top before baking for a slightly different but equally delicious version.

Are these brownies suitable for a gluten-free diet?

I’ve made them successfully with a 1:1 gluten-free flour blend. The texture stays moist and rich—just like the original.

Conclusion

These Raspberry Fudge Brownies are the perfect marriage of rich chocolate and tart fruit. I keep coming back to this recipe because it’s easy, satisfying, and always gets rave reviews. Whether I’m baking for a crowd or just treating myself, these brownies deliver every single time.

Recipe: