Rich fudgy brownies loaded with chocolate, butter, sugar, eggs, flour, and fresh raspberries for a gooey, berry-studded treat.
You know how sometimes you stumble into a recipe because life feels a little chaotic and you’re just trying to make yourself feel better? That’s exactly how these Rich Fudgy Brownies with Raspberries were born. I wish I could say it was one of those serene, “I felt inspired by nature” moments, but honestly? No. I’d had a long week — one of those weird weeks that don’t even have one specific disaster, just lots of tiny annoyances that pile up until you finally drop your keys or stub your toe and voilà, meltdown.
Anyway, it was late afternoon, that in-between part of the day where the sun looks sort of tired and you do too, and I got this craving for something chocolatey and dramatic. Sound familiar? Something cozy, a little indulgent, very unapologetic. Brownies felt right. Brownies always feel right.
But as I grabbed the chocolate and butter, I noticed this container of raspberries on the verge of their “you need to eat me today or else” moment. They reminded me so much of the raspberries my mom used to buy when we’d go berry picking in June — the kind where you’d eat more than you picked and end up with stained fingers. That memory hit me so hard and so unexpectedly that I paused and thought… what if? What if I put raspberries in my brownies?
I wasn’t sure. I really wasn’t. Part of me thought this could be amazing, and another part was like, “Girl, don’t ruin the brownies. You already had a day.” But something nudged me — maybe nostalgia, maybe hunger, probably both — and I tossed in the raspberries, jelly and all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I pulled the pan out of the oven, it smelled like chocolate cake and warm jam and something I can’t even describe. Home, maybe? One bite and I swear time slowed down a little. Like the brownies took a deep breath with me. These Rich Fudgy Brownies with Raspberries turned out to be exactly the comfort I didn’t know I needed.
Have you ever had a dessert do that? Just knock the wind out of you in the gentlest, sweetest way?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Rich Fudgy Brownies with Raspberries Recipe?
I always hesitate to say any recipe is “the best,” because that feels so final, like I’m closing the door on future brownie adventures. And who knows, maybe next month I’ll find something else that rocks my world. But right now — these Rich Fudgy Brownies with Raspberries are sitting at the top of the dessert throne in my kitchen.
The beauty is in the contrast. You get that deep, rich chocolate flavor — the kind that feels like it’s hugging your taste buds — mixed with bright, tart little bursts of raspberry that just… wake everything up. It’s almost dramatic, honestly. Like the brownies are wearing glitter under low lighting.
And the texture? Oh, it’s fudgy-fudgy, not “pretending to be fudgy but actually cake in disguise.” You know the type. These brownies are the opposite. Dense enough to feel indulgent, soft enough that your fork sinks right in, and gooey in places where the raspberry jelly melts into the batter.
Are they too much? Maybe. Are they exactly what you need when the universe feels a little heavy or even when it doesn’t? Absolutely.
Ingredient Notes:
Before you jump into the recipe, let’s have a little casual chat about what you’re working with. Not in a fancy, expert-chef way — just one home baker to another who’s probably juggling a dozen things while making dessert.
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Bittersweet Chocolate: Choose a good one. Doesn’t have to be fancy, just something that tastes like actual chocolate and not wax.
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Unsalted Butter: Melts beautifully with the chocolate. Warm, cozy, predictable.
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Sugar: Granulated sugar helps form that shiny, crackly top. You know the one.
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Eggs: I pull mine out of the fridge a bit early. When they’re cold, the batter gets grumpy.
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Vanilla: A splash of comfort.
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Flour: Not too much. These brownies don’t like structure — they like freedom.
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Espresso Powder: Optional, but if you want to feel like you know what you’re doing, add it.
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Baking Powder: Just enough to lift.
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Salt: Always. Always.
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Fresh Raspberries: They’re the little ruby surprises in every bite.
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Raspberry Jelly: This is what makes the brownies look like they came from a small bakery run by someone named Marie who uses words like “rustic.”
How To Make Rich Fudgy Brownies with Raspberries?
Let’s bake — you and me, one bowl, no stress.
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment. I leave the edges long so I can pull the brownies out like a secret chocolate drawer.
Step 2: Melt Chocolate + Butter
Put them in a microwave-safe bowl and melt slowly. Think “warm bath,” not “volcano explosion.” Stir between microwaving — melted chocolate throws tantrums if ignored.
Step 3: Mix in Sugar
It’ll look grainy at first. Ignore that. Magic happens later.
Step 4: Add Eggs + Vanilla
Stir until glossy. It’s almost hypnotizing, isn’t it?
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Step 5: Add Dry Ingredients
Fold gently — like tucking in a blanket, not punching dough. Overmixing ruins the mood.
Step 6: Swirls + Berries
Pour the batter in. Add spoonfuls of raspberry jelly and swirl. Drop in raspberries randomly like you’re decorating without trying too hard. Imperfect is perfect here.
Step 7: Bake
Bake around 20 minutes. Check with a toothpick off-center. If it’s gooey, give it a minute or two. If it’s dry? You’ve gone too far — but hey, it still tastes good.
Step 8: Cool
Let them cool fully. I know. Torture. But necessary.
Storage Options:
So here’s the thing: fudgy brownies with raspberries don’t last long in my house. But technically, yes — you can store them at room temp for two days or refrigerate up to five. I actually love them cold. Something about chilled chocolate feels extra luxurious. Like the brownie is wearing a velvet coat.
Freezing works too — just layer parchment between pieces so you’re not chiseling them apart later.
Variations and Substitutions:
You’re totally allowed to get creative here. I do it all the time — sometimes because I want to experiment, sometimes because I forgot to buy something. Happens.
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Chocolate chunks = even richer brownies.
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Cherries or blackberries instead of raspberries? Stunning.
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Gluten-free flour works surprisingly well.
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A sprinkle of sea salt on top makes them taste fancy.
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Add orange zest if you’re feeling whimsical.
Honestly, brownies are forgiving. They’re like the friend who never judges.
What to Serve with Rich Fudgy Brownies with Raspberries?
Here are some ideas if you’re trying to impress someone… or yourself:
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Vanilla ice cream (classic, unbeatable).
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Fresh raspberries to highlight the fruit.
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Whipped cream because why not?
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A hot coffee or espresso — bitter meets sweet.
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Or just… eat them alone on a quiet night. We’ve all been there.
Frequently Asked Questions:
Can I use frozen raspberries?
Yes — toss them in frozen so they don’t leak everywhere.
Do I really need the espresso powder?
Nope. But it’s like adding a good filter to a photo. Subtle, but worth it.
Can I double the recipe?
Absolutely. Use a 9×13 pan and bake a few minutes longer.
If you make these Rich Fudgy Brownies with Raspberries, please tell me everything. Did they surprise you? Did you stand over the pan eating “just one more piece”? Did you share them or keep them all for yourself? (No judgment — I would too.)
Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rich Fudgy Brownies with Raspberries
Ingredients
For the Brownies
- 4 oz 120 g bittersweet chocolate broken into pieces
- ½ cup 115 g unsalted butter
- ¾ cup 150 g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup 85 g all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 85 g fresh raspberries halved
- ¼ cup 85 g raspberry jelly
Instructions
Prepare the Baking Dish
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper, ensuring there is an overhang for easy removal.
Melt the Chocolate and Butter
- In a microwave-safe bowl, combine the chocolate and butter. Heat at 50% power for 1 minute, then stir. Continue heating in 30-second intervals at 50% power, stirring between each round, until the mixture is fully melted and smooth.
Incorporate Sugar
- Stir the granulated sugar into the warm chocolate mixture until well combined.
Add Eggs and Vanilla
- Add the eggs and vanilla extract, mixing until the batter becomes cohesive and glossy.
Add Dry Ingredients
- Add the flour, espresso powder, baking powder, and salt. Mix gently until just combined, being careful not to overmix, as this may result in dry or dense brownies.
Assemble the Batter
- Pour the batter into the prepared baking dish. Drop spoonfuls of raspberry jelly onto the surface and use a knife to swirl it through the batter. Sprinkle the halved raspberries evenly across the top.
Bake the Brownies
- Bake for 20 minutes, then test for doneness by inserting a toothpick halfway between the center and the edge. If it emerges covered in wet batter, bake for an additional 2 minutes and test again. The brownies are ready when the toothpick comes out with a few moist crumbs. Total baking time should not exceed 25 minutes.
Cool and Serve
- Allow the brownies to cool completely on a wire rack before lifting them from the pan and slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
