Raspberry Brownies

Raspberry brownies are decadent and gooey chocolate treats not to be missed. The optional creamy peanut butter frosting is optional but recommended. Use a fork or expect to get messy fingers.

This recipe was first published in July 2019 and updated in April 2022 with step-by-step images and sections for baking tips and frequently asked questions.

I cut my first batch of these easy raspberry brownies into just 9 squares. I was overly ambitious. Each square may not have looked excessively large but they did pack a mighty hit of indulgent, rich and gooey chocolate.

Back when I was a kid the idea of a chocolate dessert managing to be so rich that it should be eaten in small portions was an alien concept to me. I could eat… and eat… and eat all of the chocolate desserts.

These days, my off button kicks in far too early in my opinion. I wish I could still eat dessert the way I used to.  However, less is more as the saying goes. And in the case of these brownies with raspberries, dainty portions are definitely the way forward. So learn from my mistake – cut them into 12 (or more) portions and enjoy them all the more for it.

If you love including raspberries in your baking then don’t miss my raspberry sponge cake or my cornflake tart. They are both sensational treats.

Why make these brownies with raspberries

I can think of 4 compelling reasons to make these fruit-laden raspberry brownies:

1. They are supremely rich, squidgy and gooey.
2. The brownie itself is deeply delicious with a pleasing kick of tart berry about it.
3. But on top of that, there’s an optional slick of creamy and delicious peanut butter frosting to be had.
4. Plus they are incredibly quick and easy to make.

All in all, these raspberry brownies are a roguish and extravagant chocolate treat.  But if you’re after something a little more out there on the flavour front, take a look at my matcha cheesecake brownies. They are as pretty as they are delicious.

Ingredients notes

Use only fresh raspberries for this brownie recipe. It doesn’t matter if they are a little past their prime either. In fact, it’s a great recipe to make with berries that are on the softer side and need to be used up.

Dark chocolate is the way to take these brownies to the next level. It doesn’t have to be expensive or super dark chocolate, aim for around 70% cocoa solids and your raspberry brownies will have the perfect balance of rich chocolate against tart fruitiness.

A couple of additional egg yolks in the brownie batter help ensure a rich and dense, fudgy texture to this bake.

Use only plain (all-purpose) flour in this recipe. Self-raising flour is not suitable as it contains raising agents.

The peanut butter used in the frosting can be smooth or crunchy. If using a crunchy version ensure that the piping nozzle is wide enough for any chunks to pass through without blocking it up. In the photographs here I display the frosting made with both versions.

Step-by-step instructions

One thing I love about these brownies with raspberries is how simple they are to assemble:

1. Melt the chocolate and butter then stir to combine
2. Mix the sugar in
3. Then add the eggs
4. Stir in the flour & cocoa powder
5. Pour half the batter into the tin
6. Scatter raspberries over the top
7. Then repeat with the remaining batter and fruit
8. Bake and let cool

The frosting is entirely optional but making it is also simple:

1. Beat the butter until light and fluffy
2. Then beat in the mascarpone – it will curdle but keep on beating until it returns to a smooth consistency
3. Mix in the vanilla and peanut butter
4. Sieve in the icing sugar and beat well
5. Use to top the brownies as you see fit

Expert tips

• Always line your tin, even if it claims to be non-stick. This way the brownies will always be easy to remove from the tin.
• Begin testing the brownies for doneness at the minimum suggested cooking time suggested. Oven temperatures do vary slightly, so it’s best to keep on testing every few minutes from this point to ensure they come out of the oven at just the right point.
• They are cooked when a cocktail pick inserted into the centre comes out without liquid batter on it, but perhaps a few crumbs.
• Let the brownie cool entirely before cutting. The squares will end up neater.
• It’s your choice how to decorate your chocolate and raspberry brownies – with or without garnishes on the frosting. I couldn’t decide so I went for a mixture of fresh raspberries and peanut butter candy chips.
• And you can slather the frosting on with a knife or pipe it for a more polished look.
• If buttercream frosting is not your thing, then leave it off and instead serve these beauties with a scoop of creamy vanilla ice cream alongside. I call this sheer dessert heaven.

Frequently asked questions

Variations

• Try using blackberries or strawberries (halved) instead of the raspberries.
• Add 60g white chocolate chips to the batter before loading into the baking tin.
• Or scatter 60g white, milk or dark chocolate chips over the top of the brownies around 5 minutes before the end of the cooking time.
• Leave the peanut butter out of the frosting.

More brownies to get tempted by

Though brownies with raspberries are delectable, sometimes a fruity hit to your chocolate fix might not be the order of the day. On those days try one of these chocolate-laden brownie recipes instead:

Have you made these raspberry brownies? How did you decorate them? Show me by posting a picture on Instagram. You’ll make my day if you tag #littlesugarsnaps so I can see it too. 

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