Recipe by Arleigh
"The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!"
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cocoa powder for dusting, or as needed
Yum! Very tasty! I made my own self-rising flour using the recipe here on AR (1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 cup all-purpose flour). I used semisweet chocolate chips for the chocolate, and had it been for me rather than my granddaughters, I would have used a bittersweet chocolate bar cut into chunks. I used the whole 6-oz container of raspberries in the mix. This was very yummy! Thanks for the recipe!
I just made my first batch of these tonight, even though the submitter of this recipe said to wait until they cool before cutting, sorry but my hubby and i could not wait, it was heavenly biting into these wonderful brownies!! since raspberry season just wrapped up here in Nova Scotia i didn't have fresh raspberries so i threw in frozen and i tell you there was no difference, i just took them out of the freezer and into the bowl and they were not juicy at all, in fact i think frozen ones are better as they don't break apart while you stir them in, everything else i followed to the letter, so all you chocolate lovers go ahead and try this with the raspberries you will not be disappointed!!!
These were very good! I used regular sugar b/c that's all I had and followed Marianne, and made my own self-rising flour. I may have used a bit more raspberries and chocolate chunks than called for too, lol! These smelled great while baking and the flavor was wonderful. I would def make these again! Thanks for sharing. :)
Five stars for the recipe as it is. It couldn't be simpler. I would give it a bonus star for the addition I made: I drizzled raspberry syrup over the top of the mix before baking, making a swirl. It added a perfect raspberry finish.
I used dark chocolate cocoa and butter (rather than margarine). I was worried the butter would affect the texture, but wow, these were amazing!!! My husband responded that I could make these anytime I wanted. :)
These were very good. I couldn't stay out of the batter! I cut the recipe in half and used 3/4 cup of sugar instead of 1. As I didn't have chocolate chunks on hand, I used semisweet chips. I used an 8x8 pan which worked just fine. The brownies were a little more cakey than I like my brownies. I wish they were a bit more chewy and dense but was pleasantly surprised with the flaky top. The flavor was all there but I'm rating it just at 4 due to personal brownie preferences.
I also made my own "self rising" flour and Special Dark coco powder as others had recommended. I used a mini muffin pan instead of a regular pan and put an extra 1/2 rasberry on the bottom prior to adding the batter.
I'm always a bit skeptical of less tried recipes, but these really proved themselves. My family just could not stop eating them! I used Marianne's formula for self rising flour by adding 1/2 tsp salt and 1 1/2 tsp baking powder to 1 cup all-purpose flour (thanks Marianne!), regular sugar (not exactly sure what was meant by "superfine sugar"), semisweet chocolate chips, and about 2/3 a cup of fresh raspberries. They finished baking just under 40 minutes and they were perfect! I will definitely make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Righteous Raspberry Brownies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
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