Go Back
–+ servings
Raspberry Brownies

Fudgy Raspberry Brownies for the Ultimate Chocolate Fix

Discover decadent Raspberry Brownies that blend fudgy chocolate with tart raspberries for an unforgettable dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Follow box instructions for additional ingredients.
  • 2 large Eggs Can substitute with flax eggs for vegan option.
  • 1/2 cup Vegetable Oil Coconut oil can be used as a substitute.
For the Fruity Twist
  • 1 cup Raspberries Fresh or thawed frozen raspberries.
  • 1/2 cup Raspberry Jam Can be swapped for any fruit jam.
Optional Toppings
  • 1/2 cup Chopped Nuts Such as walnuts or pecans.
  • 1 tablespoon Powdered Sugar For dusting before serving.

Equipment

  • 8 x 8-inch baking pan
  • Mixing Bowl
  • spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to the temperature specified on the brownie mix box, typically around 350°F (175°C). Spray an 8 x 8-inch baking pan with non-stick cooking spray.
  2. In a large mixing bowl, prepare the brownie batter according to package instructions, mixing in any additional required ingredients such as eggs and oil until just combined.
  3. Gently fold in 1 cup of fresh or thawed raspberries into the brownie batter without crushing them.
  4. Spoon dollops of raspberry jam over the top of the brownie batter and lightly swirl it into the batter to create a marbled effect.
  5. Press a few extra raspberries into the top of the brownie batter for added texture.
  6. Bake in the preheated oven for 30-40 minutes, checking for doneness with a toothpick.
  7. Allow the brownies to cool in the pan for 10-15 minutes before cutting into squares and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure raspberries are dry before adding to batter to maintain the fudgy texture. Cool completely for clean cuts.

Tried this recipe?

Let us know how it was!