Chocolate Raspberry Brownies

These delicious and pretty treats are perfect for Valentine's Day, or any day if you're a true chocolate lover.

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A stack of chocolate raspberry brownies.

Easy Chocolate Brownies

You might be surprised at how easy these chocolate raspberry brownies are to make. Honestly! Brownies don’t have to be complicated and this recipe incorporates the raspberry flavor in two very simple ways. You can go all the way and decorate these brownies to the fullest with a layer of chocolate and raspberry icing, OR… you can make it even easier on yourself and stop after baking and just dust with powdered sugar. You’ll still have that great fudgy chocolate raspberry brownie ready to impress anyone…even yourself!

A bowl of batter with a hand mixer with a bowl of cocoa powder, a bowl of chocolate chips, a bowl of raspberries and a parchment-lined baking pan in the background.

Ingredients in Chocolate Raspberry Brownies

I think what makes brownies so easy to make is that you start with melted butter. This is great news for you if you’re not a planner – you don’t even need to worry about bringing butter to room temperature before starting like you do with so many other baking recipes. In this recipe, you melt the butter on the stovetop and beat the sugars in while the butter is still hot. Add eggs, beat really well and then stir in the dry ingredients. Easy.

Hands stirring chocolate chips into brownie batter in a stainless steel bowl.

Tips for Shiny Top Brownies

That first step of beating the sugar with hot butter is the first tip to get shiny brownies. The hot butter helps to dissolve the sugar properly and then beating in the eggs distributes that sugar so that it can form almost a meringue shine on top. Another tip that helps with the shiny surface is to stir chocolate chips into the batter at the end. This not only increases the sugar content a little, but also gives some texture and bulk to the batter so that the brownies don’t sink so much. I never need a reason to add more chocolate to anything, but it’s nice that it has added benefit!

A finger poking raspberries into brownie batter in a pan.

How to Make Raspberry Brownies

I don’t love extracts or flavorings, so to get the raspberry flavor into these chocolate raspberry brownies, I just push real fresh raspberries into the batter. If you try to fold the raspberries into the batter, they get crushed and you then lose the chance to ensure that they are evenly distributed throughout the tray. Instead, just scatter the raspberries on top and push them gently into the batter. They look pretty baked into the brownie that way too.

Baked chocolate raspberry brownies in a pan with a red and white kitchen towel.

How Long to Bake Brownies

These brownies bake for 25 minutes at 350˚F. They should still be dense in the center, which translates to “fudgey” when they cool. The parchment paper-lined baking sheet makes them easy to remove from the pan when the time comes, which… could be now if  you don’t want to go forward with the decorating of the brownies. Serve them as is, with a dollop of whipped cream, or with some powdered sugar on top. If you want to make the brownies extra special, however,… perhaps for that someone special… keep on going with the next steps.

A hand spreading chocolate on top of brownies with an offset spatula.

Icing Brownies

I wanted a layer of smooth chocolate on the brownies to create a backdrop for some raspberry icing, so I melted about a cup of chocolate with 1 tablespoon of vegetable oil and then spread it over the top of the brownies with an offset spatula. Spread it to all the sides and corners and then lift the pan and smack it down on the countertop to make the chocolate layer perfectly smooth.

Two images - the first showing pushing raspberries through a fine strainer into a bowl; the second showing raspberry icing dripping from a whisk.

Raspberry Icing for Brownies

The raspberry for these brownies is very simple. Press ¼ cup of raspberries through a fine strainer to remove all the seeds. Then use a whisk to beat in 1 cup of sifted powdered sugar to make a smooth, drizzle-able icing. If it’s too thick, thin it with a little water or lemon juice. If it is too thin, add a little more powdered sugar. 

A hand decorating chocolate raspberry brownies with raspberry icing.

Decorating Brownies

Putting the icing into a zipper sealable plastic bag and then cutting off the corner will make it very easy to drizzle the beautiful pink icing over the chocolate covered brownies. You could do this while the chocolate is still wet and then drag a knife through the lines to create a pretty design, or just make diagonal lines at an angle over the entire pan. Let it dry for a few minutes and then cut into whatever shapes and sizes you like. 

Squares of chocolate raspberry brownies on various different plates.

Storing Chocolate Raspberry Brownies

Here’s the good news: You can store these chocolate raspberry brownies in an airtight container at room temperature for up to a week or freeze them for up to three months. Here’s the bad news: Unless you have steel-strong self control, you won’t have any brownies to store!

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Chocolate Raspberry Brownies

  • Prep Time: 20 m
  • Cook Time: 25 m
  • Setting Time: 2 h
  • Total Time: 2 h 45 m
  • Servings:


  • Butter to grease pan
  • 1 cup Dutch processed cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips
  • cups raspberries
Chocolate Topping:
  • 6 ounces 1 cup 70% bittersweet chocolate chips
  • 1 tablespoon vegetable oil
Raspberry Icing:
  • cup raspberries
  • cups powdered sugar


  1. Pre-heat the oven to 350ºF.
  2. Grease a 9-inch x 13-inch baking pan with butter. Line with parchment paper, letting the sides of the parchment paper fall over the sides of the pan. Grease the parchment paper as well.
  3. Combine the cocoa powder, flour and salt in a bowl.
  4. Melt the butter and while the butter is still very hot, add the granulated and powdered sugars and beat well. Add the eggs and beat with an electric hand mixer for several minutes – until the mixture is light in color and the beaters leave a distinct path in the batter.
  5. Mix the dry ingredients into the wet ingredients, stirring on until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan and scatter the raspberries evenly over the pan. Press the raspberries into the batter with your finger.
  6. Transfer the pan to the oven and bake at ˚F for 25 minutes.
  7. While cake cools, make chocolate glaze by melting two thirds the bittersweet chocolate in a double boiler or carefully in the microwave. When it has fully melted but is still very warm, add the remaining third of chocolate and stir until melted. Stir in the oil until completely smooth. Pour the chocolate over the brownies and smooth out with an offset spatula. Bang the pan on the counter to get the chocolate perfectly even. Let the chocolate topping set up in the refrigerator for a couple of hours.
  8. Make the raspberry icing by pressing the raspberries through a fine strainer to remove the seeds, leaving only puréed raspberries. Add the powdered sugar and beat well with a whisk. Thin with a little water if necessary, or thicken with a little more sugar. Drizzle the raspberry icing in a zigzag motion over the brownies.
  9. Let the brownies come to room temperature before cutting into 15 large brownies, or smaller brownie bites.
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