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.
Brownies are one of our 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.
Table of Contents
Why this recipe works
These brownies may look intimidating, but honestly, they are so easy to whip up.
- 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. And if you have tried my flourless brownies, you know I am not bluffing.
- Perfect texture. Like any good brownie, these have crisp edges, and are gooey and fudgy in the middle.
These irresistible raspberry brownies use only seven simple ingredients. Yet another reason to love this recipe!
- 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.
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!
- Prep the pan. Line your pan with a foil or baking paper and grease it lightly.
- Melt the chocolate. Melt chocolate and butter in a microwave.
- 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.
- 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.
- Slice and serve. Allow the brownie slab to cool, slice it into squares, and serve!
Tips to make the best recipe
Use extra parchment paper: Cut your parchment paper or tin foil such that it has overhangs. This way, you can easily pick up the slab from the pan.
Use a metal baking pan: Metal trays are so much better at retaining heat and baking the brownies more evenly than glass trays.
Measure the ingredients carefully: The key to baking good brownies is to measure all the elements perfectly. Bring out those measuring cups and spoons and get mixing!
Melt 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. Also, allow the chocolate to cool before adding eggs to avoid cooking your eggs.
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.
More brownie recipes to try:
Frequently asked questions
Not only is this recipe flourless, but we have ensured it is grain-free and gluten-free, too.
Sure, you can! Mix in frozen raspberries with the batter and bake until ready. You don’t need to thaw them before using them.
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.
- 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.
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