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Homemade Raspberry Brownies topped with fresh raspberries and dusted with powdered sugar.

Raspberry Brownies

5 from 1 vote
Ultra-fudgy dark Raspberry Brownies swirled with bright, jammy raspberry sauce and dotted with fresh raspberries. Beautiful marbled presentation with rich chocolate flavor and tart fruit contrast.
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Prep Time 25 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 2 hours 53 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter
  • 8 ounces dark chocolate (60–70% cocoa) - chopped
  • 1 ½ cups granulated sugar
  • 4 large eggs - room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
Raspberry Swirl
  • 1 ½ cups fresh raspberries - divided
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water - to make slurry
Optional Add-ins
  • ½ cup white chocolate chips - optional
  • ½ cup dark chocolate chips - optional
  • fresh raspberries - for topping
  • powdered sugar - for dusting

Equipment

  • 1 9x13-inch baking pan (lined with parchment)
  • 1 Parchment paper (for easy removal)
  • 1 Small saucepan (for raspberry swirl)
  • 1 Fine-mesh sieve (optional, to remove seeds)
  • 2–3 Mixing bowl (slarge + medium)
  • 1 Whisk or electric mixer
  • 1 Offset spatula (spreading batter)

Method
 

  1. Make the raspberry sauce: Cook 1 cup raspberries with sugar and lemon juice until bubbling. Stir in cornstarch slurry and cook until thickened. Cool completely.
  2. Melt butter and chopped dark chocolate over simmering water or in microwave until smooth. Let cool 5 minutes.
  3. Add sugar to chocolate mixture, then whisk in eggs one at a time until batter becomes thick and shiny. Stir in vanilla. Fold in dry ingredients just until combined.
  4. Gently fold in remaining ½ cup fresh raspberries. Spread batter evenly into prepared 9×13 pan.
  5. Spoon cooled raspberry sauce over batter and swirl in figure-eight pattern. Add white chocolate chips if desired.
  6. Bake at 350°F for 28–32 minutes until edges are set but center slightly jiggles. Cool in pan for at least 2 hours before slicing.

Nutrition

Serving: 1brownie (approx. 60 g)Calories: 210kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 90mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 260IUVitamin C: 4mgCalcium: 25mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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