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, with enough to serve two. 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 trademark shiny, crinkly tops.
Quick Take: Raspberry Brownies
- Yield: 4 to 9 brownie squares (depending on cut size)
- Total Time: 41 minutes
- Flavors: Rich chocolate brightened with pops of tart raspberries.
- Texture: Flaky tops over dense and chewy centers, surrounded by the favorite crisp brownie edges.
- ✨Why Bake These: A fruity twist on the classic small batch brownie, no mixer required.
I first shared this recipe in 2019 and have tested it countless ways since. The batter needs to withstand the fresh, wet berries swirled in, so I built it on the same fudgy, crinkle-top foundation as my small batch brownie recipe.
Butter and oil for texture, a foamy egg-sugar whisk for the crackled top, and cocoa powder plus melted chocolate for deep flavor. What’s different here is what happens next: fresh raspberries swirled through for a tart contrast against all that chocolate.
This is the same method I use for my almond flour brownies, and once you’ve got the base down, it’s simple to switch things up. Try strawberries or cherries for a summer twist, or add chopped nuts for crunch. The fudgy texture and glossy tops stay the same, no matter what you fold in.
Making Fudgy Brownies with Fruit
Start by whisking the egg and sugar together in a medium bowl, and set it aside as you prep the rest of the ingredients. I even like to come back to it a few times between steps and whisk it to keep it foamy.
Next, in another bowl, melt the chocolate chips with the butter and oil. Keep an eye on it so it doesn’t overheat and seize up. Let it cool slightly 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) by setting a mesh strainer over the bowl. Stir the batter until it is thick and sticky. Just don’t overmix; that’s how you end up with tough brownies, not fudgy brownies.
If you want even more chocolate chips, you can stir some into the batter, or try my extra-thick frosted brownies that feature them in the cocoa powder batter.
Make sure your baking pan is prepped and fully lined so the brownies don’t stick. I use a 6-inch pan to get even squares (up to 9 if you cut them small enough). Pour half the batter into the pan, dollop with half of the crushed raspberries, then repeat: batter and fruit.
Swirl the fruit through the top and scatter a few extra chocolate chips for extra texture. Bake the brownies until a toothpick comes out with a few moist crumbs. That means the centers will still be fudgy once the brownies cool.
The Trick to Cutting Brownies
Let the brownies cool completely before cutting. It’s the difference between neat squares and a fudgy, crumbly mess. Then wipe your knife between slices for clean edges. The fudgy centers and moist raspberries will want to stick to the knife.
And if you’re not inclined to wait for the brownies to cool, try my skillet brownie for two. Good enough to dive right in while still warm, and even better with a dollop of ice cream!
Did You Make It? Let’s Hear About It!
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Tried these brownies with a different fruit? Let me know in the comments below how they turned out. I love hearing how you make the recipes your own, and it gives other bakers fun ideas!
Small Batch Double Chocolate Raspberry Brownies
by Erin Cernich
Ingredients
- ⅓ cup fresh raspberries
- 1 large egg, room temperature
- ½ cup 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. 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 1 to 2 minutes until it is pale and foamy. This helps create the crinkly and shiny brownie tops.1 large egg, room temperature, 1/2 cup granulated 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), 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.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 and the batter is thick and sticky.
- 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 raspberries and random swirls – this is ok.
- Bake for 26 to 28 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.
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
TRY THESE SMALL BATCH RECIPES NEXT!
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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