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.
Have you come across my fudgy espresso brownies yet? They are a divine treat for coffee lovers.
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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:
- They are supremely rich, squidgy and gooey.
- The brownie itself is deeply delicious with a pleasing kick of tart berry about it.
- But on top of that, there’s an optional slick of creamy and delicious peanut butter frosting to be had.
- 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:
- Melt the chocolate and butter then stir to combine.
- Mix the sugar in.
- Then add the eggs.
- Stir in the flour & cocoa powder.
- Pour half the batter into the tin.
- Scatter raspberries over the top.
- Then repeat with the remaining batter and fruit.
- Bake and let cool.
The frosting is entirely optional but making it is also simple:
- Beat the butter until light and fluffy.
- Then beat in the mascarpone – it will curdle but keep on beating until it returns to a smooth consistency.
- Mix in the vanilla and peanut butter.
- Sieve in the icing sugar and beat well.
- 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
I don’t recommend using frozen raspberries in this recipe. They tend to emit too much liquid as they defrost leading to sloppy rather than fudgy brownies.
A metal baking tin gives the best results. Avoid using glass or ceramic tins as the brownies will take longer to bake and the edges may dry out before the middle is sufficiently cooked.
Ideally use an 8×8-inch tin (20x20cm). If you use a smaller or larger tin baking times and the depth of the brownies will vary.
These brownies with raspberries can be stored in an airtight container at room temperature if they do not have the mascarpone frosting on top. They will keep for around 3 days.
Once that mascarpone frosting goes on, they then do need to be refrigerated. Just ensure that the brownies are allowed to come to room temperature before eating.
Incidentally, should 12 squares prove too much in one sitting, then these raspberry brownies and the frosting can be frozen. Defrost at room temperature and do not be tempted to blast them in the microwave, since the frosting will not withstand this kind of heat.
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:
Or if you are not totally in the mood for brownies, browse all my chocolate recipes to find something else to match your mood.
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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📖 Recipe
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Easy Raspberry Brownies
Equipment
- 1 8×8-inch metal baking tin (20x20cm).
Ingredients
For the Brownies
- 120 g/ ½ cup/ 4 ¼ oz Butter (unsalted)
- 170 g/ 1 cup/ 6 oz Dark chocolate
- 100 g/ ½ cup / 3 ½ oz White sugar
- 110 g/ ½ cup/ 4oz Dark Muscovado sugar
- 2 Eggs (large, free range)
- 2 Egg yolks (large, free range)
- ¼ teaspoon Salt
- 30 g/ 1 oz Cocoa powder
- 85 g/ ⅔ cup/ 3 oz Plain (all purpose) flour
- 125 g / 5 oz Fresh raspberries
For the Frosting
- 75 g/ ⅓ cup Butter
- 75 g/ ⅓ cup Mascarpone cheese
- 3 tablespoon 3 tablespoon Peanut butter (smooth)r
- ¾ teaspoon ¾ teaspoon Vanilla extract
- 75 g/ ⅔ cup Icing (confectionary) sugar
Garnishes – all optional
- Cocoa powder
- Fresh raspberries
- Peanut butter baking chips
Instructions
Make the Brownies
- Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
- Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
- Melt the butter and chocolate together in a bain marie. Once melted, mix until smooth.
- Stir in the sugars.
- Add the eggs & yolks and beat to just combine using a handheld balloon whisk.
- Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Pour half of the batter into the prepared tin and poke half of the raspberries into it. Top with the remaining batter, level and poke the remaining berries into the batter.
- Bake for 22 minutes. At this point test with a toothpick – insert it into the centre of the brownie – if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it.
- Take the tin out of the oven and let the brownie cool completely in the tin.
Make the Frosting
- Beat the butter until it is light and fluffy.
- Add the mascarpone and continue to beat until a smooth consistency is reached again – it may split at first, but keep on beating and it will come back together (you'll think it's ruined and will never come back together, but have faith, it does).
- Mix in the vanilla extract and peanut butter. Beat again.
- Sieve the icing sugar and gradually beat in – a spoonful at a time. Continue to beat until the frosting is smooth and creamy.
Decorating
- Let the brownie cool completely then spread with the buttercream.
- Cut into 12 small squares.
- Decorate with a dusting of cocoa powder, fresh raspberries or peanut butter candy chips.
- Store in an airtight container in the fridge and bring to room temperature before serving.
Notes
- 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 – 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 on for a more polished look.
- And 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.
Jenn
OMG DELICIOUS! I want the entire tray for myself!
Jane Saunders
Haha Jenn – pace yourself though 🙂
Noelle
This was super a great dessert, the different flavors in the base and the frosting really compliment each other!
Jane Saunders
Thankyou Noelle – thrilled you enjoyed it so much.