Description

Decadent Raspberry Fudge Brownies featuring a rich, fudgy chocolate base and bursts of tart raspberries. Perfect for dessert trays, gifting, or indulgent nights in.

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

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Instructions

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, mix the melted butter and sugar until smooth.
Beat in the eggs and vanilla until well combined.
Stir in the cocoa powder, flour, baking powder, and salt—do not overmix.
Fold in the chocolate chips, followed by the raspberries, gently mixing to keep them mostly whole.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Let the brownies cool completely before slicing for clean edges and best texture.

Notes

Use frozen raspberries straight from the freezer to avoid excess moisture.

Swap semi-sweet chocolate chips with white or dark chocolate for variety.

For extra raspberry flavor, swirl in 2–3 tablespoons of raspberry jam before baking.

Chill brownies before slicing for cleaner cuts.

Store in an airtight container at room temp for 3 days or refrigerate up to a week.

Freeze for up to 2 months—thaw or warm before serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 290
Sugar: 23g
Sodium: 85mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg