These are rich, dark chocolate brownies, filled with bites of fresh tart raspberries. Chocolate and raspberries are a spectacular pair, aren’t they?
Before I took the first bite, I knew that I would like these brownies, (the house smelled fantastic while they were baking) what I didn’t anticipate was the intense raspberry flavor that was in every bite.
I more than liked these brownies, I absolutely loved them and I’m already looking for another excuse to make them again.
I shared this batch of brownies with a friend’s family and the message she sent me later still has me laughing, “Son, age 9, mouthful of brownie & something chocolate-y in his fingers: “This brownie thing is…(gulp, thoughtful gaze at the ceiling)…it’s PERFECTION. (Happily moans, then licks chocolate off fingers)… I heartily agree!”
I’m calling that a total win. I enjoyed a brownie on its own and thought it was heavenly, then I topped a warm one with a scoop of vanilla ice cream: Pure chocolate raspberry heaven!
I love adding fruit to a chocolate dessert, like in this Dark Chocolate Orange Ice Cream, these Cranberry Pecan Brownies, and these Chocolate Covered Blueberries. These Fudgy Black Forest Bars are next on my list to try!
Check out all of the Gluten Free Dessert Recipes on this website!
Chocolate Raspberry Brownies
Ingredients
- ½ cup butter
- 2 cups chocolate chips
- 1 cup light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour*
- ½ teaspoon kosher salt
- 2 cups fresh raspberries divided, about 12 ounces worth
*Gluten Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup potato starch
Instructions
- Preheat oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flour and salt. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugar and stir to combine. (I like to use a whisk, but the wooden spoon will work as well.)
- Add the vanilla and the eggs, one at a time, stirring or whisking between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Spread half of the batter into the bottom of the prepared pan and lay half of the raspberries over the batter. Pour the remaining batter over the raspberries and then evenly distribute the remaining berries over the top.
- Bake for 30-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!
Nutrition
ONE YEAR AGO TODAY: Habanero Peach Jam
TWO YEARS AGO TODAY: Tangy Memphis Barbecue Sauce
THREE YEARS AGO TODAY: Grilled Peaches
Taylor @ Food Faith Fitness says
I ask you this: Is there much better than raspberries with chocolate?
Nope. There is not. You NAILED it lady! Pinned 🙂
Anonymous says
This recipe is amazing. I was dying while the batter was baking in the oven.
Pat says
Can I use frozen berries?
Brigitte Baker says
can you use the gluten free all purpose flour in this recipe?
Mary says
I’ve never tried that, but it should work.
Janie Noller says
The recipe list 1 cup brown sugar, but in the directions it says to add sugars. Is there an ingredient missing or should it be sugar?
Mary says
It should’ve been singular. I’ve corrected the mistake. Thanks!