Small Batch Double Chocolate Raspberry Brownies
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When one person loves chocolate and the other loves tart fruit, you combine the two to make super-fudgy brownies with swirls of fresh raspberries! In our house, box-mix brownies just won’t do when cravings hit (not to mention, that’s too many leftovers for two people!). Instead, I combine easy pantry ingredients – like cocoa powder and chocolate chips – to make a small batch of brownies with shiny, crinkly tops that burst with fresh raspberries.
Since I first published this recipe in 2019, I have tested over a dozen ways to achieve the perfect balance of butter, oil, chocolate, sugar, and eggs to produce super-fudgy brownies with classic paper-thin tops. This recipe is a result of the diligence this self-taught baker puts into making brownie perfection! I’ve updated the post to include new photos – including step-by-step – and refined content so you can make the best brownies!
My Method For Fudgy Brownies With Crinkle Tops
Use butter and oil, mix the sugar with the egg, and use cocoa and chocolate chips.
- Butter makes the brownies fudgy and adds flavor because of the fat content. Oil keeps the brownies moist which will make them chewy. No cakey brownies here!
- To achieve the crinkly top, I mix the sugar and egg for minutes until foamy. It’s kind of like making a glossy meringue – the sugar is dissolved, combines with the aerated egg, and produces the delicate thin brownie top.
- Rich and fudgy comes from cocoa + chocolate chips. Plus, the chocolate chips also contribute to the shiny tops because of the sugar content.
This is the same method I use to make skillet brownies with peppermint candy for two, for a fun Valentine’s Day treat. And the year I was perfecting gluten free small batch desserts, my almond flour fudgy small batch brownies also achieve trademark brownie results.
And now with the addition of fresh fruit to my perfected method, this recipe will lead the way to incorporating different fruit (or even nuts!) into your next small batch of brownies. Strawberries anyone? How about cherries? My husband continues to make this request … often. 🙂
Step-By-Step to Make (In Pictures)
First, add the egg, sugar, and vanilla to a mixing bowl.
Whisk for a few minutes until the mixture gets foamy.
Tip! Since we mix the egg and sugar first, I like to go back to the bowl and give it a whisk in between other steps to make sure the sugar is dissolved and the mix gets super foamy.
Add the chocolate chips, butter, and oil to a mixing bowl.
Melt in the microwave in 30-second bursts until the chocolate is mostly melted. Let it cool for a few minutes before mixing with the egg. You can also use a double boiler as described in the recipe card.
Tip! Don’t overheat the chocolate or it will seize up! It is ok if there are little bits of chocolate – they will melt with the residual heat of the melted chocolate.
Add the flour and salt to a mixing bowl. Sift the cocoa powder over the top if it is especially lumpy.
Pour the melted chocolate into the foamy egg mix bowl. Whisk until totally incorporated and smooth.
Tip! You can skip using the dry ingredient mixing bowl (one less to clean up!) and just sift the dry ingredients over the bowl of wet ingredients.
Sprinkle the dry ingredients over the wet ingredients.
I switch back to the small spatula (the batter gets stuck in the whisk!), and mix until no dry streaks remain.
Tip! Much like any batter that contains flour, don’t overmix it. Too much mixing and too much gluten will develop, resulting in tough brownies.
Gently smash the raspberries in a small bowl. It is ok to have larger chunks.
Pour the batter into the prepared baking pan, dollop with raspberries, and repeat. Top with a few extra chocolate chips and bake for about 30 minutes. Do not overbake, or you won’t have chewy brownies!
Best Suggestion For Lining A Brownie Pan
There are a lot of methods for lining a brownie pan – foil, grease it well, use parchment paper – and the latter is my preferred method. So how do you make sure all the corners and sides of the pan are covered so the brownies don’t decide to stick?
👉 I take a sheet of parchment, cut it in half, and cross the pieces in the pan. Crinkle it up to fit into all the corners of the pan. It doesn’t have to be perfect and the paper overhang makes getting the brownies out of the pan easy!
Cut The Perfect Brownie
You’ve mixed your brownies. You’ve baked them. Now how should you cut them so they don’t fall apart – let the brownies cool completely in the pan!
This is where the parchment paper overhang comes in handy – it lets you lift the brownies out of the pan in one piece. And since they are cool, they are less likely to split in half.
The brownies are fudge-yyy! So you will notice when you make your first slice, some brownie fudge sticks to your knife. Keep a paper towel handy to wipe off the knife to keep your cuts clean. The size and shape is up to you. And there’s no judgment from me if you dive right in with a fork. 🙂
Did you try a different fruit or mix-in for your version of these brownies? I’d love to hear about it in the comments below! Let’s chat so I can hear about how the brownies turned out for you! 🤎
Small Batch Double Chocolate Raspberry Brownies
INGREDIENTS
- ⅓ cup fresh raspberries
- 1 large egg, room temperature
- ½ cup organic cane sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons cold pressed refined coconut oil
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
INSTRUCTIONS
- Adjust the oven rack to the middle position and preheat the oven to 350F degrees. Fully line a 6-inch cake pan with parchment paper (see photo in Post). Grease any exposed corners.
- In a small bowl, smash the raspberries in chunks.1/3 cup fresh raspberries
- In a medium mixing bowl, add the egg, sugar, and vanilla. Whisk the mixture for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note – I like to mix the egg and sugar as the first step to 'dissolve' the sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.1 large egg, room temperature, 1/2 cup organic cane sugar, 1 teaspoon vanilla extract
- Melt the chocolate – In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments – stirring after each – until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Let it cool for a couple of minutes.1/3 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil
- In a small mixing bowl, whisk together the flour, cocoa powder, and salt. If your cocoa powder is lumpy, sift it through a fine mesh strainer set over the mixing bowl. Note – To skip using this bowl, you can sift the dry ingredients through the mesh strainer set over the wet ingredient bowl.1/3 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt
- Pour the chocolate mixture into the egg mixture and stir until incorporated. Sprinkle the dry ingredients over the top and stir until no dry streaks remain.
- Pour half of the batter into the prepared baking pan and smooth out with a spatula. Drop a few dollops of the smashed raspberries on top (about 1/2). Pour the remaining batter on top, smooth to the edges, and dollop with the remaining raspberries. Swirl the raspberries through the top of the batter with a knife or toothpick. You may have larger chunks of the raspberry and random swirls – this is ok. Optional – Dot the top of the batter with extra chocolate chips.
- Bake for 26 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool the brownies completely in the pan set on a wire rack. Once cool, carefully lift out of the pan and cut into desired shapes and sizes. Note – The brownies are easier to cut and taste best (fudgy!) when they are completely cool. Warm brownies will be crumbly.
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled and made in a 8×8-inch pan. The bake time may need to be increased by 2 to 3 minutes.
- Raspberries – I recommend fresh if available. Frozen, thawed, and drained will also work.
- Double Boiler – Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long and the chocolate may seize up.
- Cocoa Powder – Dutch process or natural cocoa will work. I prefer Dutch for the rich flavor and it isn’t as acidic.
- Storing – Store the brownies covered at room temperature for up to 1 week. To freeze, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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