Raspberry Chocolate Brownies

These raspberry chocolate brownies combine two of my favourite things – chocolate and raspberries! Better yet, they take less than 15 minutes to throw together, and the recipe can be easily halved. Although I’m not sure why you would ever want to consider making a smaller batch…

The base of this recipe comes from the side of a Fry’s Cocoa container. I’ve made them numerous times and the recipe always turns out well. The brownies are super chocolatey and fudgey, and when baked, they have a beautiful shiny top on them.

I usually pile brownies with raspberries and some fresh whipped cream, or ice cream, but this time I decided to try baking the raspberries directly into the brownies. I omitted the nuts that the original recipe calls for, and added chocolate chips instead, along with the raspberries on top.

The raspberries add a delightful pop of colour, and a bright tartness that contrasts nicely with the rich, chocolatey goodness of the brownies.

To make your brownie batter, start by whisking your dry ingredients together in a medium sized bowl.

Dry ingredients whisked together in a bowl

Chop the butter into chunks and place them in a large saucepan over medium-low heat. You’ll want to use a large-ish pot, as you’ll be mixing your whole batter in here. Once the butter has just melted, take it off the heat source.

saucepan full of melted butter

Stir in the cocoa powder and mix until smooth. I recommend using a whisk to mix it together at this stage to ensure you get all the little cocoa lumps out.

Butter and cocoa powder whisked together in saucepan until smooth

Next, stir in the sugar, eggs and vanilla, and mix until well combined.

Sugar mixed in with melted butter and cocoa

Add your dry ingredients and mix until just combined.

Eggs mixed into brownie batter

Stir in the chocolate chips.

Chocolate chips added to brownie batter

Transfer the brownie batter to a 9 x 13 inch baking pan lined with parchment paper.  If you leave some extra parchment paper coming up the sides of the pan, it makes it really easy to lift the whole tray of brownies straight up and out of the pan after they’re baked. Otherwise you may have to flip the pan over, and you’ll risk breaking the brownies. I also lightly buttered the parchment paper to ensure the brownies wouldn’t stick.

Brownie batter, spread in a 9 x 13 baking pan

Scatter the raspberries on the surface of the batter, and gently press them down, ever so slightly, so that they stick into the surface of the batter.

Raspberries on top of brownie butter, ready for the oven

Bake the brownies for about 35 minutes or until done. You can tell they’re done when a tester inserted into the centre comes out with just some moist crumbs on it, but isn’t too gooey. However, it’s best to check in a couple of spots, because the chocolate goo on your tester may just be from a melted chocolate chip.

Fresh baked raspberry brownies in baking pan

Allow the brownies to cool in the pan for at least 20 minutes before attempting to remove them. If you’ve followed the instructions, and left some parchment paper handles, you should be able to lift them out the pan with ease. If you didn’t follow the instructions….well then, you’re on your own.

Raspberry chocolate brownies cut into squares

You’ll find that the brownies cut nicer if you allow them to cool completely before slicing, but there’s nothing more delicious than a warm gooey brownie…so screw the messy cuts. Just eat them warm with a massive scoop of vanilla ice cream. No one will care what they look like, they’ll just be excited about how delicious they are.

Raspberry chocolate brownies cut into squares

Raspberry Chocolate Brownies

Rich, chocolate, fudgey brownies dotted with refreshing little pops of raspberry.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Servings: 12


  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup cocoa powder
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup fresh raspberries


  • Pre-heat your oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper, leaving some extra parchment that extends up the sides of the pan a few inches. You can use this extra parchment as handles to lift the brownies out of the pan when they're done baking. Lightly butter the surface of the parchment paper.
  • In a medium sized bowl, whisk together flour, baking powder and salt.
  • In a large saucepan, melt the butter on medium-low heat. Remove from heat once melted.
  • Whisk the cocoa powder into the melted butter until smooth.
  • Stir in the sugar, eggs and vanilla until combined.
  • Stir in the dry ingredients.
  • Stir in the chocolate chips
  • Spread the mixture into your prepared baking pan, ensuring it is evenly distributed.
  • Scatter the raspberries across the surface of the brownie batter, and gently press them down just slightly.
  • Bake for about 35 minutes, or until a tester inserted into the centre of the brownies comes out mostly clean. There may be some gooey spots from where the chocolate chips are melty.
  • Serve warm and gooey with a big scoop of vanilla ice cream!


Recipe adapted slightly from the Fry's Cocoa brownie recipe.

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