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Raspberry Chocolate Brownies

These gorgeous Raspberry Chocolate Brownies are divine. Made with real dark chocolate, studded with chocolate chips and packed with fresh raspberries, they make for a truly decadent dessert.

Is it just me?

Or does that Raspberry Chocolate Brownie make you weak at the knees too?

There’s just something magical about the combo of chocolate and fresh raspberries, and when they’re transformed into a fudgy brownie – look out!
There is nothing like a good brownie. And this one 👆🏻 is GOOD.

Just like my Snickers Chocolate Brownies, these are made with a base of butter and dark chocolate. Add sugar, eggs, vanilla, flour and a little cocoa powder and you have the perfect brownie base.

You’ll get a delicious choc brownie with a crinkly top and soft, fudgy centre.
But what makes these Raspberry Chocolate Brownies extra special is a handful of milk chocolate chips and a punnet of fresh raspberries.

The extra chocolate chips ensures the brownie is super fudgy AND bursting with chocolate flavour.

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And the ruby red raspberries add a burst of freshness👌🏻
I’ve shared a few brownies with you over the years, from my favourite Nutella Swirl Brownies to my faithful One Bowl Cocoa Brownies.

But I have to be honest with you, these Raspberry Chocolate Brownies have shot to the top of my list.

They’re deliciously rich, with that all-important fudgy centre and crinkly brownie top. Trust me, you’ll make these brownies again and again.

Ingredients:

For the Brownie:

1 cup unsalted butter
2 cups granulated sugar
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips

For the Raspberry Filling:

2 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
Juice of 1 lemon

For Garnish:

Fresh raspberries
Chopped chocolate or chocolate shavings

Instructions:

Prepare the Raspberry Filling:

In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the mixture is thickened and the raspberries have broken down, about 10-15 minutes. Allow it to cool slightly.

Make the Brownie:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar and cocoa until well combined.
Beat in eggs one at a time, then stir in vanilla extract. Gradually blend in flour and salt. Fold in chocolate chips.
Pour half of the brownie batter into the prepared pan. Spread the raspberry filling over the batter evenly, then top with the remaining brownie batter. Use a knife to swirl the layers together slightly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

Serve:

Allow the brownies to cool in the pan. Once cooled, cut into squares. Garnish each piece with fresh raspberries and chopped chocolate or chocolate shavings.

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