Fudgy raspberry brownies are so easy to make at home! The chocolate brownies are made in one bowl with cocoa powder and melted chocolate, swirled with a raspberry jam and fresh raspberries and baked to gooey goodness.
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Soft, fudgy, quick and easy brownies swirled with raspberry jam + fresh raspberries makes an irresistible dessert.
Serve them plain or add a scoop of brownie batter ice cream for the ultimate indulgence!
I've made a lot of brownie recipes over the years and I have to say the texture on this recipe is my favorite; gooey, super fudgy and chewy. You will love how simple they are to make. And who isn't going to love only having one bowl to wash?
💗why you will love this swirl brownie recipe
- Classic flavor combo ~ raspberries and chocolate are right up there with peanut butter and chocolate for classic dessert flavors.
- Quick and easy ~ 10 minutes of prep time and this swirl brownie recipe will be in the oven.
- One bowl recipe ~ no fancy equipment needed; just a bowl and spatula.
🍫ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Chocolate ~ Go with a semi-sweet variety {something in the 40-62% cacao range}. Scharffen Berger and Callebaut are my typical go-to chocolates for baking. Ghirardelli, Trader Joe's pound plus bars and Baker's are also good options.
- Unsalted butter ~ helps the brownies to have the rich and fudgy texture.
- Granulated sugar ~ brings sweetness and structure to the easy brownies.
- Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
- Eggs ~ 3 large eggs are needed and add structure to the brownies.
- Vanilla ~ adds flavor, I prefer pure vanilla extract.
- All-purpose flour ~ provides structure, use your favorite brand.
- Cocoa powder ~ I use Sharffen Berger most of the time or Hershey's.
- Raspberries ~ fresh raspberries are needed for this homemade brownie recipe. Be sure to dry them well before adding them to the brownie batter.
- Raspberry jam ~ use your favorite brand.
👩🏻🍳how to make brownies with fresh raspberries
Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
Then in a medium bowl, melt together the butter and chopped dark chocolate and stir until well combined. Add the granulated sugar and kosher salt and mix until combined.
Next add the eggs and vanilla and stir until well combined.
Now add the flour and cocoa powder on top of the wet ingredients and stir until everything is just combined.
Pour or spoon half of the batter into the prepared baking pan and drop eight {8} ½ teaspoon portions of raspberry jam over the top of the brownie batter. Use a knife or toothpick to swirl the jam into the batter and then add half the fresh raspberries.
Top with the remaining batter, jam and fresh raspberries. Then bake until a tester comes out with just a few moist crumbs. Allow the brownies to cool in the baking pan set on a wire cooling rack.
tips for the best gooey brownies
- Don't over bake the brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The raspberry brownies will firm up and continue to cook as they cool. This is the metric I use to test when brownies are done baking ~
- If the toothpick still has thick batter on it, the brownies are not done.
- When the toothpick comes out clean, it means the brownies are over baked.
- If the toothpick comes out with some moist crumbs, they are done!
- Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
- For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.
- If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.
Brownies are always a hit in the two sugar bugs household. When I need to have a gluten free version, I make my almond flour brownies. And when I want something a little different, I'll make brownie pie.
how to cut fudgy brownies
- Use parchment paper {or aluminum foil will also work} to line the baking pan. This allows you to lift the bars out of the pan to cut them.
- Chilled brownies will slice with cleaner cuts.
- If I am serving the raspberry brownies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!
- Then use a sharp knife to cut the bars into desired sizes. Press straight down with the knife and don't saw back and forth. Wipe the knife clean in between each cut to keep the brownies neat and tidy.
frequently asked questions
No, frozen raspberries will add too much moisture.
The brownies could be over mixed, over baked or too much flour may have been added.
You can place the raspberry brownies back in the oven for a few more minutes to let them bake more. This can be done even up to an hour or two after they have come out of the oven.
If you like them gooey, place the brownies in the refrigerator or freezer to firm up more.
how to store
Brownies can be stored in an airtight container in the refrigerator for 4-5 days.
The raspberry brownies also freeze well for up to 3 months.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Raspberry Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more raspberry recipes to enjoy
- Raspberry Opera Cake
- Homemade Raspberry Cake
- Raspberry Crumble Cookies
- White Chocolate Raspberry Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Raspberry Brownies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 9 tablespoons unsalted butter 128g
- 6 ounces dark chocolate* chopped 170g
- 1 cup + 2 tablespoons granulated sugar 225g
- ½ teaspoon kosher salt
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour 125g
- ¼ cup unsweetened cocoa powder 20-24g**
- 2 tablepoons raspberry jam 35-40g
- 1 cup fresh raspberries washed and fully dried 125g
Instructions
- Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
- In a medium bowl, melt together the butter (9 tablespoons/128g) and chopped dark chocolate (6 ounces/170g) and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
- Add the granulated sugar (1 cup + 2 tablespoons/225g) and kosher salt (½ teaspoon) and mix until combined.
- Then add the eggs (3 large) and vanilla (1 ½ teaspoons) and stir until well combined.
- Add the flour (1 cup/125g) and cocoa powder (¼ cup/20-24g) on top of the wet ingredients and stir until everything is just combined.
- Pour or spoon half of the batter into the prepared baking pan {smoothing to the edges, if needed} and drop eight (8) ½ teaspoon portions of raspberry jam over the top of the brownie batter. Use a knife or toothpick to swirl the jam into the batter and then add half the fresh raspberries. Top with the remaining batter, jam and fresh raspberries.
- Then bake 30-35 minutes, until a tester comes out with just a few moist crumbs***. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kathleen says
These are heavenly, made them for a friend who just had surgery, knowing they can tuck them in the back of the fridge until ready to enjoy! Another winner, Tasia! We love your brownies!
Tasia says
So happy to hear you are getting to share them with a friend, thank you Kathleen!
Ben | Havocinthekitchen says
Decadent chocolate, raspberry jam swirl, and fresh raspberries? That's an epic combination! And the brownies also look so irresistibly fudgy and delicious!
Tasia says
Thanks Ben, they are pure decadence!
Michelle says
Such beautiful fudgy brownies, with that fresh pop of raspberries inside!