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perfect stack of double chocolate raspberry brownies
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5 from 1 review

Easy Double Chocolate Raspberry Brownies

These are the easiest homemade brownies you will ever make!  There is no mixer required and the hardest part is melting the butter.  Rich, chewy and full of chocolate flavor, these brownies don't have a lot of sugar added and the sweetness of the chocolate chips and fresh raspberries will give you brownies with the right amount of sweetness, that it is hard to eat just one!
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Easy, Fudgy, Raspberry
Servings: 12 Brownies
Author: Erin Cernich

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup fresh raspberries

Instructions

  • Adjust the oven rack to the middle position and preheat the oven to 350F degrees.  Grease an 8-inch baking pan.
  • In a small bowl, smash up the raspberries with a fork or spoon until completely broken apart.  Set aside.
  • In another small bowl, whisk together the flour, cocoa powder, and salt.
  • Melt the butter in a medium, microwave safe, bowl in the microwave in 20-second intervals until the butter is completely melted.  About 40 - 60 seconds.  
  • Add the sugar and vanilla and whisk until blended, then add one egg at a time and whisk until smooth.   
  • Using a rubber spatula, fold in the flour mixture and gently fold until no flour streaks remain.   Add the chocolate chips and fold in a few more strokes until incorporated.
  • Pour the brownie mixture into the prepared baking pan and smooth out with the spatula.  Using a spoon, drop small dollops of the smashed raspberries on top of the brownie batter and swirl through the top of the batter with a toothpick.  You may have larger chunks of the raspberry and random swirls - this is ok.  
  • Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.  
  • Cool completely in the pan.  For serving, you can cut the brownies evenly into 12 or 16 brownies - depending on how big or small you want them!  Top with powdered sugar, my Strawberry Whipped Coconut Cream, or enjoy straight out of the pan!

Notes

  1. Be careful not to overmix the batter when you fold in the flour.   Mixing too much will result in a tougher brownie.
  2. Folding in the chocolate chips into the mixed batter also helps to not overmix the batter.  
  3. The raspberry mixture is intended to be a little 'rough'.  It provides a nice tart complement to the chocolatey sweetness of the brownies!