Girl, your so good to be true, I can’t take my eyes off of you! That is the exact thought process when I made Chocolate Raspberry brownies. They are just so decadent and pretty to the eye. In addition, they taste simply devine!
A cake and fudge like thick chocolate brownie with fresh raspberries mixed in and on top. It is such a beautiful combination, it will even have your neighbors talking. Did I mention, they are all finished within an hour tops?
The inspiration for this dessert came from the Great Wall of chocolate made at PF Chang’s restaurant. A few weeks ago, me and my two youngest kiddos ordered carryout from there.
After devouring my Kung Pao chicken, I thought it was time I baptized Norah and Jacob with this 5 story chocolate monster of a cake. It is served with fresh fruit and raspberry sauce. We ate that chocolate cake with absolutely no shame in our game and never once thought about how many calories were in it (1700) to be exact. However, they were amazed at how great the raspberry sauce was with the chocolate. So Bada Boom, my Chocolate Raspberry Brownies were born!
Why Do raspberries and chocolate go so great together?
This is a great question. Raspberries are tart and juicy and chocolate is rich and silky, so together they pair well. They both offer a great undertone and together a stupendous bite.
Ingredients for brownies
Tips on how to make the best Chocolate Raspberry brownies
- Depending on the thickness of how you like your brownies, be sure to choose the right sized pan and adjust bake time.
- It is best to use parchment paper for overhang in the pan to allow for easy removal of the brownies
- Gently fold in fresh raspberries, mixing too hard will break them apart.
- Don’t over bake brownies, if the center is still slightly gooey, it will set over time
- Other berries such as strawberries or blueberries can be substituted
How do I store these brownies?
Chocolate raspberry brownies can be stored at room temperature in an airtight container for up to 3-4 days. Freeze for up to 3 months. Thaw at room temperature.
How to make chocolate raspberry brownies
These brownies are super simple to make and don’t take a ton of your time.
First, always preheat oven to 350 degrees. Grease and line 8 inch square pan with parchment paper and allow the paper to overhang.
Second, in a microwavable bowl, melt the chocolate and butter at 30 second intervals until it is completely melted and smooth. Only let it cool slightly. Next, add in the eggs one at a time and the vanilla extract.
Third, add in the flour and cocoa powder and mix until well combined and smooth. Fold in the fresh strawberries and chocolate chips. Transfer batter to pan and smooth out the top.
Lastly, bake for 30-35 minutes or until the edges slightly crack. Let them cool in the pan before removing from pan and cutting. Once cooled, cut, serve, and enjoy!
Dessert bars and brownies
Chocolate Raspberry brownies
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- 8 inch square cake pan
- Parchment paper
Chocolate raspberry brownies
- ⅔ cup all-purpose flour
- ½ cup unsalted butter
- 1½ cups dark chocolate chips
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- 3 large eggs
- ¼ cup cocoa powder dutch processed
- 1 cup raspberries fresh
- ¾ cup dark chocolate chips
Chocolate raspberry brownies
- Preheat oven to 350°. Grease and line an 8 inch square cake pan with parchment paper, leaving an overhang on both sides.
- In a microwavable bowl, add the dark chocolate and butter and melt. Stir at 30 second intervals until completely smooth. Stir in the vanilla and granulated sugar until combined.
- Add in the eggs one at a time until combined. Next, add in the flour and cocoa until smooth.
- Fold in the fresh raspberries and chocolate chips. Pour batter into prepared pan and smooth over the top with a spatula.
- Bake for 30-35 minutes or until the edges start to crack. Cool completely before cutting into squares. Once cut, serve and enjoy!
fun fact of the day!
Apparently, your DNA is fireproof!