Righteous Raspberry Brownies Recipe - Allrecipes.com
Righteous Raspberry Brownies Recipe
  • READY IN 50 mins

Righteous Raspberry Brownies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 brownies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
  2. Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Aug 05, 2012

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!

 
Aug 18, 2012

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!!!

 

8 Ratings

Aug 06, 2012

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. :)

 
Jun 21, 2013

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. :)

 
Apr 01, 2014

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.

 
Jan 28, 2014

Big hit! Used full sugar (didn't seem TOO sweet but I may alter it in the future), frozen berries and the leavening combination listed. Rose up nice and fluffy and delicious!

 
May 12, 2013

Great moist brownie recipe! I made my own self-rising flour, cut sugar to 1-1/2 cups granulated and used real butter. I will be using this recipe in the future w/ nuts for the raspberries which I don't usually have on hand.

 
Nov 25, 2012

Good recipe! Tweaked by using less sugar, 1C, as my cocoa was sweetened. Also used raw chocolate nibs & fresh raspberries. Definitely a keeper!

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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