"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!" — Arleigh
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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!
Different people have different takes on what a brownie should be, but be forewarned that this recipe produces a thick, cakey and dry brownie. I often give people a hard time because they complain about recipes when it is obvious they aren't experienced bakers and just botched the execution...but I know my way around an oven and got these results. I would recommend using AP flour and cutting the leavening altogether (I made my own "self rising" flour but used even less baking powder than recommended). Definitely add salt as recommended if not using self rising. I would also recommend taking the chocolate chunks that were to go into the batter at the end and melting them together with the butter or margarine before mixing all the ingredients- this might help increase the moisture and fat content of the batter and produce a more fudgey brownie. The recipe could also use a teaspoon of vanilla. Also, check the pan at 30 minutes as this cook time is a bit long.
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. :)
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. :)
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.
Good recipe! Tweaked by using less sugar, 1C, as my cocoa was sweetened. Also used raw chocolate nibs & fresh raspberries. Definitely a keeper!
* 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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