Go Back
+ servings

Raspberry Brownies

Print Recipe
An easy and fudgy one bowl brownie recipe filled with fresh raspberries and chocolate!
Course Dessert
Cuisine American
Keyword raspberry brownies
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 16 brownies
Author Danielle


  • 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.