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Fudgy raspberry brownies topped with fresh raspberries and chocolate glaze.

Fudgy Raspberry Brownies

Indulge in these rich and chocolatey Fudgy Raspberry Brownies, combining the sweetness of brownies with the tartness of fresh raspberries for a delightful treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter Melted
  • 2 cups granulated sugar
  • 4 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder High-quality recommended
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Gently folded into the batter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line a 9x13 inch baking pan with parchment paper.
  2. Melt the butter in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture and stir until just combined.
  4. Gently fold in the raspberries, being careful not to crush them.
Baking
  1. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Allow to cool before slicing into squares.

Notes

Serve warm with vanilla ice cream and drizzle with chocolate sauce or whipped cream. Store in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. Can be frozen for approximately 3 months.