Triple Chocolate Raspberry Brownies
Fantastically rich and fudgy, these Raspberry Brownies are loaded with fresh raspberries for a puckery flavor kick. Made with three kinds of chocolate and just one bowl, this from-scratch recipe is both simple and sublime.
SURGEON GENERAL’S WARNING: Chocolate Brownies with Raspberry are a guilty pleasure that may result in spontaneous addiction. Quit stuffing them in your face to reduce the probability of death by dark chocolate.
Side note, you won’t really die but you might just think you died and were misdirected to heaven. Like the inhabitants of hell, this recipe is sinful. Pray that you don’t eat the entire pan.
Crafted from dark wizardry with three sources of dark chocolate, these brownies exist solely for the chocolate obsessed. If you’re indifferent to dark chocolate then skip this recipe and use your spare time to see if a doctor can figure out what’s wrong with you.
I’m worried it might be something terminal.
Dark Chocolate Raspberry Brownies have a condition, too. In short, it’s called being rich. When I say rich I mean insanely rich, like richer than Jeff Bezos rich. My addiction to chocolate borders on disturbing but even my tolerance is pushed to the brink by the richness in each bite.
To clarify, that doesn’t stop me from eating them. On the contrary, I can’t eat the brownies fast enough. Sometimes I devour the batter before it ever sees the inside of my oven. Today I nearly chipped a tooth shoving the velvety mix in my mouth so fast that the metal spoon smashed into my front teeth.
Surprisingly, a raspberry softened the blow.
If it weren’t for every bite being studded with the sweetly tart fruit then I’d be going broke at the dentist right now. Basically, raspberries are my savior. Not only did they save my teeth, but they also saved all the dark chocolate packed in this brownie from being too intense.
So I just want to say thanks for everything red raspberries, you are a juicy burst of yin to the decadent yang of dark chocolate. The two of you do indeed make one irresistible brownie.
Before sharing the recipe for Raspberry Brownies, here are a few baking tips to help you out:
Ingredient Tips and Tricks
This recipe uses a trio of dark chocolate types to achieve max fudginess: dark chocolate chips, dark chocolate bars and Dutch-process cocoa.
Save the sweetened hot cocoa powder going stale in your pantry for your next mug of hot chocolate. I hereby forbid substitutions, therefore, Dutch-process 100% unsweetened cocoa is a must for this recipe.
Fresh raspberries are best but frozen will work in a pinch. Do not thaw berries before baking.
I only bake with unbleached all-purpose flour. Bleach should only be added to brownies for a cheating boyfriend, not brownies you’re eating yourself.
Preparation Tips and Tricks
Several steps in the recipe instructions call for a vigorous whisking of ingredients. To clarify, vigorous means whisking like your life depends on it. Don’t stop until you feel your arm falling off.
Above all, always bake brownies in a shiny metal pan. Avoid glass and stoneware pans for brownies because of their prolonged bake times.
Storage Tips for Raspberry Brownies
Place brownies in an airtight container then store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I hope you enjoy this Raspberry Brownies recipe. Please leave a comment and a rating at the bottom of this blog post when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like raspberry brownies then you’ll love Raspberry White Chocolate Blondies. With creamy white chocolate and fresh red raspberries this flavorsome spin on blondies is pure bliss.
Triple Chocolate Raspberry Brownies
Equipment
- 8 x 8 shiny metal pan
Ingredients
- 8 Tbsp butter unsalted
- 8 ounces dark chocolate bar 72% cacao
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla pure
- 1/2 cup all-purpose flour unbleached
- 1/4 cup Dutch-process cocoa powder unsweetened
- 1/4 tsp sea salt fine
- 1 cup fresh raspberries divided
- 1/2 cup 60% cacao dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- Grease an 8 x 8 metal pan and line with parchment paper. Set aside.
- Chop dark chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments.
- Add sugar to bowl and whisk vigorously.
- Set aside to cool for 10 minutes.
- Add eggs, one at a time, whisking vigorously for one minute.
- Add vanilla then stir until evenly distributed. Set aside.
- In a separate bowl, sift together flour, cocoa powder and salt.
- Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
- Gently fold in 1/2 cup of raspberries and 1/4 cup of dark chocolate chips.
- Pour batter into baking pan. Smooth top to even.
- Top batter with remaining dark chocolate chips and raspberries.
- Bake for 25 to 30 minutes or until the tip of a toothpick inserted into the center of brownies comes out with a few bits of moist crumbs attached. Do not overbake.
- Cool completely before cutting.
- Garnish with fresh raspberries, if desired.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.