If you’ve been struggling to find a brownie recipe you really love, this one completely fits the bill. You just can’t beat the collaboration of raspberries and chocolate; it’s a winner every time. These chocolate and raspberry brownies are awfully good. The combination of raspberry and dark chocolate together makes these brownies very dense, sweet, moist, and with a nice raspberry tang! Cut these little crowd-pleasers into small squares and serve for tea time or dessert, with custard or a scoop of vanilla ice cream.
Table of Contents
Preparation time: 15 min
Baking time: 25-30 min
Ingredients list for the homemade brownie recipe
For approximately 16 brownie squares:
- 6 oz (170g) semisweet chocolate chips
- 3tbsp (20g) sifted cocoa powder
- 6 oz (170g) unsalted butter, diced
- 3 eggs
- 3/4 cup (150g) of sugar
- 3/4 cup (80g) of all-purpose flour
- 5 1/3 oz (150g) raspberries
- 3 oz (80g) roasted cashews, coarsely chopped
- ½ tsp baking soda (do not be put off if you want the brownie to be creamier)
- A pinch of salt
Photo credit: © Eatwell101.com
Tips to make homemade brownies
- If you want a smooth brownie, don’t add the baking soda, and do not beat the egg for too long with the remaining ingredients. If you want a lighter brownie instead, beat the eggs and sugar until you have a frothy composition before adding the other ingredients.
- After 25 minutes of baking, the brownie is still soft. Do not panic; it is cooked! It’s the hot butter that gives the impression that the brownie is still cooking.
- I know it is hard to resist, but this chocolate and raspberry brownie is REALLY better the next day.
Instructions
1. Preheat your oven to 325°F (170°C). Line the bottom of an 8-inch square pan with a strip of parchment paper and butter the sides. In a double boiler, melt the chocolate and butter. Remove the bowl from the water bath. Using a whisk, stir in the sugar. Add eggs, one at a time, and beat for 2 minutes.
2. In a bowl, mix the flour, cocoa powder, baking soda, and salt. Stir this dry mixture gently into the previous chocolate mixture. Add nuts and raspberries.
3. Spread into the pan and bake for 25 to 30 minutes. The center should be a little gooey.
4. Let cool in the pan for at least 2 hours before unmolding and cutting into squares.
Photo credit: © Eatwell101.com
(Image Nina L. palmer)
Best Chocolate Brownie Reicpe
by eatwell101
Yield: 16 squares
Prep Time: 15 min
Cook Time: 25 min
This homemade brownie recipe is really good! Super fudgy! The best Chocolate Brownies ever
Ingredients
- 6 oz (170g) semisweet chocolate chips
- 3tbsp (20g) sifted cocoa powder
- 6 oz (170g) unsalted butter, diced
- 3 eggs
- 3/4 cup (150g) of sugar
- 3/4 cup (80g) of all-purpose flour
- 5 1/3 oz (150g) raspberries
- 3 oz (80g) roasted cashews, coarsely chopped
- ½ tsp baking soda (do not be put off if you want the brownie is creamier)
- A pinch of salt
Instructions
- Preheat your oven to 325°F (170°C). Line the bottom of an 8-inch square pan with a strip of parchment paper and butter the sides. In a double boiler, melt the chocolate and butter. Remove the bowl from the water bath. Using a whisk, stir in the sugar. Add eggs, one at a time, and beat for 2 minutes.
- In a bowl, mix the flour, cocoa powder, baking soda, and salt. Stir this dry mixture gently into the previous chocolate mixture. Add nuts and raspberries.
- Spread into the pan and bake for 25 to 30 minutes. The center should be a little gooey.
- Let cool in the pan for at least 2 hours before unmolding and cutting into squares.
Recipe Notes
- If you want a smooth brownie, don't add the baking soda, and do not beat the egg for too long with the remaining ingredients. If you want a lighter brownie instead, beat the eggs and sugar until you have a frothy composition before adding the other ingredients.
- After 25 minutes of baking, the brownie is still soft. Do not panic; it is cooked! It’s the hot butter that gives the impression that the brownie is still cooking.
- I know it is hard to resist, but this chocolate and raspberry brownie is REALLY better the next day.
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