These Raspberry Brownies are super fudgy and easy to make! The perfect treat for summer or Valentine’s Day!

Raspberry Brownies

I know I said I’m not too into Valentine’s Day, but I do love baking cute desserts for it.  I have one more Valentine’s Day recipe coming at you next week that may or may not involve red velvet and it’s pretty delicious too!  But today we’re focusing on these Raspberry Brownies.

While these may not be the prettiest brownies I’ve ever made, they were just too good not to share with you all.  I mean raspberries and chocolate just go together, right?  Plus, they’re ultra fudgy.  Which is the only way to make brownies if you ask me.

Raspberry Brownies

I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that.  But when it comes to these brownies, they’re just as easy as any box mix and taste just as good.  You also don’t need any crazy ingredients to make these brownies too, just some butter, sugar, eggs, vanilla, cocoa powder, flour, a little salt, some raspberries and chocolate chips.

Easy, right?

Another great thing about this recipe is that it’s also an easy one bowl recipe.  Just mix everything up in one bowl, pour it into the pan, and pop it into the oven.

Raspberry Brownies

The hardest part of making these brownies?  Waiting for them to cool before you slice into them.

But it’s so worth it, trust me!  Enjoy!

Raspberry Brownies

5 from 4 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
An easy and fudgy one bowl brownie recipe filled with fresh raspberries and chocolate!


Servings: 16 brownies
  • 1/2 cup unsalted butter, melted and slightly cooled (115 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned & leveled) (80 grams)
  • 1/2 cup unsweetened cocoa powder (45 grams)
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries (130 grams)
  • 1/2 cup semisweet chocolate chips (95 grams)


  • Preheat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil (making sure to leave some overhang), spray well with non-stick cooking spray and set aside.
  • Add the melted butter and granulated sugar to a large bowl and mix together until well combined. Mix in the eggs and vanilla until fully combined.
  • Sift in the flour, cocoa powder, and salt. Mix until just combined, then gently fold in the raspberries and chocolate chips.
  • Pour the batter into the prepared baking pan and bake at 350°F for 30-40 minutes. Check at the 30 minute mark and bake longer if needed, mine were perfect at 35 minutes.
  • Remove from the oven and allow to cool completely before slicing.


Store brownies in an airtight container in the refrigerator for up to 3 days.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Adapted from my Fudgy Peanut Butter Cup Brownies.