Chocolate Raspberry Brownies

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These are rich, dark chocolate brownies, filled with bites of fresh tart raspberries. Chocolate and raspberries are a spectacular pair, aren’t they?

Chocolate Raspberry Brownies, gluten free and traditional recipes by Barefeet In The Kitchen

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.

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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!

Chocolate Raspberry Brownies, gluten free and traditional recipes by Barefeet In The Kitchen

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!

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Chocolate Raspberry Brownies

3.67 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 -20 servings


  • 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

  • cup brown rice flour
  • cup potato starch


  • 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!


Calories: 305kcal · Carbohydrates: 45g · Protein: 4g · Fat: 12g · Saturated Fat: 7g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 60mg · Sodium: 156mg · Potassium: 119mg · Fiber: 2g · Sugar: 28g · Vitamin A: 292IU · Vitamin C: 4mg · Calcium: 53mg · Iron: 1mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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?

  2. Phyllis says

    Followed the instructions despite my reservations about the way the ingredients were put together. The result was dense and wet. The flavor was fine, but the texture lacked the glossy finish of a typical brownie. The batter was incredibly sticky before cooking. Perhaps separating the eggs and beating the whites would make for a lighter texture.1 star

    • Mary Younkin says

      Hi Phyllis, thanks for taking the time to leave such a detailed review. I’ve made these brownies a few different times and they turn out like the photos every time. This is supposed to be a very dense and fudgey brownie. (The raspberries contribute significant moisture.) You can see in the photo that the brownies really aren’t a light texture at all. You might try looking for a lighter more cakey-style brownie recipe and layering that brownie with raspberries if that’s the desired result.