Raspberry Brownies


5 from 24 votes
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These fudgy raspberry brownies are a simple yet elegant dessert that bakes up in minutes! rich, chocolatey, and gooey in the middle, they are sure to impress.

raspberry brownies.

Brownies are one of my specialties, and this raspberry brownies recipe may be one of the best.

If you’ve ever been skeptical of the chocolate and raspberry combination, this is the dessert to make you become obsessed. I adapted my flourless brownies and my almond flour brownies together to yield these raspberry-filled dessert bars that are ridiculously easy to make and even easier to eat.

Table of Contents
  1. Recipe highlights
  2. Ingredients Needed
  3. How to make raspberry brownies
  4. Tips to make the best recipe 
  5. Storage instructions
  6. Frequently asked questions
  7. More brownie recipes to try:
  8. Raspberry Brownies (Recipe Card)

Recipe highlights

  • One-bowl recipe. You only need a big microwave-safe bowl to assemble the batter. Isn’t it great when you have fewer utensils to clean up after?
  • Naturally flourless. One way to make perfect fudgy brownies is to skip the flour. These guarantee the middle section is super gooey but still maintains the crisp and cakey edges.
  • Ready in 30 minutes. These are the kind of brownies you can make the chocolate cravings strike and they need very little prep work or effort.

Ingredients Needed

This recipe calls for simple pantry staple ingredients that you’ll likely already have on hand. Here is what you’ll need:

  • Butter. I always use unsalted, room-temperature butter to make my brownies, but coconut oil works if you can’t tolerate dairy or want another option.
  • Chocolate. I like to use a block of semi-sweet chocolate, but dark or milk will also work. Avoid using chocolate chips, as they don’t melt as nicely. Remember to save some chocolate to stir in for small pockets of chocolaty goodness. 
  • Sugar. Brown or white sugar will both work. White sugar will give the edges a nicer crust, whereas brown sugar will yield an even fudgier center.
  • Eggs. Use room-temperature large eggs.
  • Cocoa powder. Use Dutch-processed, unsweetened cocoa powder or dark or black cocoa powder for a richer flavor.
  • Arrowroot powder. It is an excellent thickener and helps hold the brownies together, especially when this recipe is flourless. Cornstarch will work, as will cornflour.
  • Raspberries. Burst of juicy raspberries in every bite? Yes, please! Use fresh, plump raspberries to make these brownies for the best results or frozen ones if that is all you have on hand.

Find the printable recipe with measurements below.

How to make raspberry brownies

Contrary to popular belief, brownies are low maintenance. You just need to measure the ingredients carefully and follow these simple steps. Let’s go!

Step 1- Prep the pan. Line your pan with a foil or baking paper and grease it lightly.

Step 2- Melt the chocolate. Melt chocolate and butter in a microwave.

Step 3- Make the batter. Whisk in sugar until combined, and add eggs, one at a time. Combine the dry ingredients until incorporated, and then fold in the raspberries.

Step 4- Bake the brownies. Pour the mixture into the prepped pan and bake in a preheated oven for 25-30 minutes at 180°C/350°F until the toothpick comes out mostly clean.

Step 5- Slice and serve. Allow the brownie slab to cool, slice it into squares, and serve!

how to make raspberry brownies.

Tips to make the best recipe 

  • Use extra parchment paper: Cut your parchment paper so that it has overhangs. This way, you can easily pick up the slab from the pan (trust me, it’s a game changer).
  • Use a metal baking pan: Metal trays are so much better at retaining heat and baking the brownies more evenly than glass trays.
  • Melt the chocolate slowly: When melting butter and chocolate in the microwave, take the bowl out every 10-15 seconds, mix it using a spatula, and heat until completely melted.
  • Add eggs one at a time: Because the chocolate will be still warm, I recommend adding the eggs one at a time so you can seamlessly add it to the batter.

Storage instructions

To store. Brownies store well at room temperature for up to three days. Keep them in a sealed container at all times. If you’d like to keep them longer, store them in the fridge for up to two weeks.

To freeze. Store the cooled raspberry brownie pieces in ziplock bags in the freezer for three months.

brownies with raspberries.

Frequently asked questions

Is this recipe gluten-free?

Not only is this recipe flourless, but we have ensured it is grain-free and gluten-free, too.

Can I use frozen raspberries?

Sure, you can! Mix in frozen raspberries with the batter and bake until ready. You don’t need to thaw them before using them.

How do I know when my brownies are done?

If you like fudgy brownies, remove them from the oven when the toothpick is almost clean. If you prefer fully set brownies, bake them for slightly longer. 

More brownie recipes to try:

  • Oatmeal brownies– These use wholesome and clean ingredients that would be healthy enough for breakfast.
  • Walnut brownies– My family’s favorite kind of brownie ever.
  • Biscoff brownies– For anyone who loves chocolate AND cookie butter.
  • Oreo brownies– The classic cookie gets baked into fudgy brownies.
  • Crunch brownies– Add a layer of crunch on top of gooey brownies.
raspberry brownies recipe.

Raspberry Brownies

5 from 24 votes
These fudgy raspberry brownies are a simple yet elegant dessert that bakes up in minutes! rich, chocolatey, and gooey in the middle, they are sure to impress.
Servings: 12 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes


  • 1/4 cup + 2 tablespoons unsalted butter
  • 1 cup chocolate chopped
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons cocoa powder
  • 3 tablespoons arrowroot powder or cornstarch
  • 1/2 cup raspberries


  • Preheat the oven to 180C/350F. Line an 8 x 8 pan with parchment paper, allowing for some overlay for easy removal. Grease it lightly and set aside.
  • In a microwave-safe bowl, combine your chopped chocolate with butter and melt together. 
  • Add the sugar of choice and whisk into the chocolate mixture. Add the eggs one at a time and whisk in. Add your cocoa powder and arrowroot powder and whisk well, until a smooth batter remains. Fold through the raspberries.
  • Transfer the batter to the lined pan and bake for 25-30 minutes or until a toothpick comes out mostly clean.
  • Allow brownies to cool in the pan completely before slicing.


TO STORE: Brownies store well at room temperature for up to three days. Keep them in a sealed container at all times. If you’d like to keep them longer, store them in the fridge for up to two weeks.
TO FREEZE: Store the cooled raspberry brownie pieces in ziplock bags in the freezer for three months.


Serving: 1brownieCalories: 195kcalCarbohydrates: 24gProtein: 1gFat: 11gSodium: 13mgPotassium: 34mgFiber: 2gSugar: 13gVitamin A: 231IUVitamin C: 1mgCalcium: 10mgIron: 1mgNET CARBS: 22g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published May 2019 but updated to include new information for your benefit.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Simply amazing! I am wondering, why no one talks about the magical Arrowroot Powder for brownies. It gives a freshness to the brownies, and a wonderful texture.
    Love this recipe, and did it multiple times with raspberries, cherries and so on.

  2. Absolutely brilliant. Simple recipe, tastes gorgeous, sticky and gooey. I reduced the sugar by half a cup and it still was amazing. The tart raspberries cut through the chocolate sweetness perfectly. These definitely taste better the next day and I highly recommend chopping up some dark chocolate to mix in and sprinkle across the top for some bite.

  3. I didn’t have a flax egg so I made these with mashed banana in place of the flax and it added amazing flavor!

  4. In the pictures it looks like there are chocolate chips in the recipe. Are there? Are they included in the calorie count?

  5. Hey! I’ve just tried making these beautiful brownies and they taste great. The only problem is the texture. They are really soft and creamy. I even kept them in the oven for 15 min more but the result didn’t change. Could you think of any possible mistake I made? Thank you😃

    1. Hi there! Sometimes it could be too many raspberries- I’d remove them from the oven, let them cool in the pan then refrigerate before slicing 🙂

  6. WOW, these are some of the best brownies I have ever seen! The texture, thickness, raspberry distribution, and chocolatey richness are all phenomenal. I bet it was hard to not devour the batter before you actually baked everything!