Small Batch Double Chocolate Raspberry Brownies
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When chocolate cravings meet a love for tart fruit, these small batch chocolate raspberry brownies hit both notes. Made with cocoa powder, melted chocolate, and swirls of fresh raspberries, the no-mixer brownies bake up extra-fudgy in just over 40 minutes with the perfect shiny, crinkly tops.
I first shared this recipe in 2019 and have tested it countless ways since — tweaking the balance of butter, oil, chocolate, and sugar until the texture landed perfectly fudgy with glossy, paper-thin tops. It’s the kind of brownie that proves small batch baking doesn’t mean cutting corners — just cutting the pan in half.
My Method for Fudgy Brownies with Crinkle Tops
- Butter adds richness and fudginess, while a little oil keeps the brownies moist and chewy — no cakey texture here.
- Whisking the sugar and egg until foamy dissolves the sugar and helps form that desired shiny top.
- And the combination of cocoa powder and melted chocolate deepens the flavor and creates that classic, dense brownie crumb.
This is the same method I use to make small skillet peppermint brownie, for a fun Valentine’s Day treat. It even works on gluten free brownies — almond flour small batch brownies also achieve trademark brownie results.
Once you’ve mastered this base recipe, it’s easy to switch things up — try strawberries or cherries for a summer twist, or add chopped nuts for a little crunch. The fudgy texture and glossy tops stay the same, no matter what you fold in.
Making The Brownies (It’s Simple!)
Start by whisking the egg and sugar together — I like to come back to it a few times between steps to keep it foamy.
Next, melt the chocolate chips with the butter and oil. Don’t overheat or it’ll seize. Let it cool for a couple of minutes before adding it to the egg mixture (we don’t want scrambled eggs).
Sift the dry ingredients over the wet (cocoa powder loves to clump) and stir until the batter is thick and sticky. Just don’t overmix; that’s how you end up with tough brownies, not fudgy brownies
Pour half the batter into the prepared pan, dollop with half the crushed raspberries, then repeat with the rest. Swirl the fruit through the top and scatter a few extra chocolate chips for extra texture. Bake for about 30 minutes.
If you want even more chocolate chips, you can sprinkle some into the batter, or try my extra-thick frosted brownies.
Tips For Baking And Cutting The Perfect Brownie
Line your pan with two crisscrossed sheets of parchment so the edges are covered and the brownies lift out easily. Let them cool completely before cutting — it’s the difference between neat squares and a fudgy mess.
Then wipe your knife between slices for clean edges. Whether you cut the raspberry brownies into tidy squares or just dive in with a fork, you’ll still get that gooey center every time!
Did You Make It? Let’s Hear About It!
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Tried these with a different fruit or a fun mix-in? Let me know in the comments below how they turned out — I love hearing how you make the recipes your own.🤎
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.
Notes
- Serving Size – This is a small batch recipe that can be doubled and made in an 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.
Nutrition Estimates
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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