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
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

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.
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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!!!

 

14 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. :)

 
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.

 
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. :)

 
Jul 28, 2014

EXCELLENT flavour and texture with the raspberries and chocolate chunks. These were a big hit with my kids and the pan was empty the same day. Thanks to previous reviewer Marianne, I also made my own self rising flour ….don't be shy with the chocolate and raspberries…delicious!

 
Aug 08, 2014

Mmmm good brownies! Decadent and very rich! One small piece was enough for us! I've always loved the combo of raspberries and chocolate together so I had to try this. I used semi sweet chocolate chips and extra raspberries. It wasn't until I was reviewing the recipe that I noticed I only used one stick of butter instead of one cup but I don't think it affected the recipe at all and we don't need the extra calories, so next time I'm only going to use 1 stick of butter add 1/4 tsp of almond extract and try to reduce the sugar to 1 1/2 cups and see how it goes... We'll definitely make again! Thanks.

 
Aug 04, 2014

I made these for a family get together and got rave reviews. People came back for seconds and thirds! I didn't have any self-rising flour on hand so I used the substitution that Marianne suggested in the reviews. The substitution recipe for self-rising flour is also on this website. I also substituted frozen raspberries for the fresh. No need to defrost. Baking time was 35 minutes using a 9 x13 inch baking pan.

 

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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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