Raspberry chocolate brownies cut into squares
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Raspberry Chocolate Brownies

Rich, chocolate, fudgey brownies dotted with refreshing little pops of raspberry.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
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.