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Raspberry Chocolate Brownies

Ultra-fudgy chocolate brownies studded with fresh raspberries and topped with sea salt, perfect for chocolate lovers seeking decadent desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter
  • 8 oz dark chocolate chopped, 60-70% cacao
  • 1.5 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 4 eggs large
  • 2 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 1.5 cups fresh raspberries
  • flaky sea salt for sprinkling

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides.
  2. In a heatproof bowl, melt butter and chopped chocolate together until smooth, stirring frequently.
  3. Add both sugars to melted chocolate mixture and whisk vigorously for 1 minute until well combined.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Sift together flour, cocoa powder, and salt in a separate bowl.
  6. Gently fold dry ingredients into chocolate mixture just until combined. Do not overmix.
  7. Fold in 1 cup of raspberries carefully to avoid breaking them.
  8. Pour batter into prepared pan and spread evenly. Press remaining raspberries into top and sprinkle with sea salt.
  9. Bake for 28-32 minutes until top is set but center still jiggles slightly. Do not overbake.
  10. Cool completely in pan on wire rack for at least 2 hours before cutting into squares.

Notes

For cleanest cuts, refrigerate brownies for 1 hour before slicing. Store in airtight container at room temperature for up to 4 days or freeze for up to 3 months. Brownies taste even better the next day as flavors meld.