The Best Raspberry Brownies Recipe

These fudgy Raspberry Brownies are perfect for raspberry dessert lovers. Raspberry acidity and brownie sweetness make this simple treat perfect with vanilla ice cream.  

– 60 g butter melted – 50 g dark chocolate chip – 20 g cocoa powder – 85 g granulated sugar – 85 g brown sugar – 2 large eggs room temperature – 45 g oil canola or vegetable – 1 teaspoon vanilla extract – 50 g all-purpose flour – 2 teaspoon cornstarch – ¼ teaspoon salt – 100 g fresh raspberries 


Begin by preheating the normal oven to 160ºC/325ºF. Use parchment paper to line a 20x20 centimeter pan. Mix flour, cornstarch, and salt in a bowl and set aside.  

Step 1


Chocolate and butter should melt together. Pour the melted chocolate into a large basin and stir in the cocoa powder with a hand whisk or electric mixer.  

Step 2

Whisk in the brown and granulated sugars. Add the eggs and stir for 1-2 minutes. Add oil and vanilla and stir until blended.  

Step 3

Finally, carefully mix the dry ingredients into the batter. Add half the raspberries and gently mix into the batter.  

Step 4

Pour and level the batter in the baking pan. If the raspberries land all in one area, gently move them to spread them throughout the brownie. Top the brownie batter with the other half of the raspberries.  

Step 5

Bake for 40–42 minutes. When the brownie sets, it's done. Give it 5 more minutes if the butter knife or toothpick shows wet batter, but if it shows moist crumbs, it's done.  

Step 6

Remove it from the pan and slice it after it cools fully. Add vanilla ice cream if desired.  

Step 7

Also See

Spanish-Inspired Tuna Patties And Shortcut Aioli Recipe