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Raspberry Swirl Brownies with a fudgy chocolate texture, bright red raspberries, and creamy swirls, sitting on a gray surface beside fresh raspberries and a blurred bowl in the background.

Raspberry Swirl Brownies

5 from 1 vote
These rich and fudgy Raspberry Swirl Brownies combine dark chocolate with bright, tangy raspberry ribbons for an irresistible dessert. The simple swirl technique looks fancy but takes just minutes—perfect for bake sales, parties, or when you want something decadent and homemade.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudgy Brownie Base
  • 1 cup Unsalted butter - Melted
  • 8 oz Dark chocolate - Chopped
  • 1 cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • 3 large Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • ¾ cup All-purpose flour - Spoon & level
  • ¼ cup Cocoa powder - Unsweetened
  • ½ teaspoon Salt
  • ¼ teaspoon Baking powder
For the Raspberry Swirl
  • 1 ½ cups Fresh raspberries - Or frozen (thawed)
  • 2 tablespoon Granulated sugar - Adjust to taste
  • 1 teaspoon Lemon juice - Brightens flavor
  • ½ teaspoon Cornstarch - Thickens swirl
Optional Add-ins
  • ½ cup White chocolate chips - Optional mix-in
  • 2 oz Cream cheese - For richer swirl
  • 1 tablespoon Powdered sugar - For dusting
  • 2 tablespoon Freeze-dried raspberries - Crushed, for topping

Equipment

  • 1 9x13-inch baking pan (Line with parchment for easy removal)
  • 1 Small saucepan (For raspberry swirl)
  • 1 Large mixing bowl (To mix brownie batter)
  • 1 Wooden spoon or spatula (For folding batter)
  • 1 Butter knife (To create swirl pattern)
  • 1 Microwave-safe bowl (For melting chocolate and butter)

Method
 

  1. Make the raspberry swirl by cooking raspberries, sugar, and lemon juice until thickened; let cool.
  2. Melt butter and dark chocolate together until smooth and glossy.
  3. Mix in sugars, eggs, and vanilla, then fold in dry ingredients until just combined.
  4. Spread batter in pan, add raspberry dollops, and swirl gently with a knife.
  5. Bake until edges are set and center slightly jiggles; cool completely before slicing.

Nutrition

Serving: 1brownieCalories: 240kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 85mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 350IUVitamin C: 4mgCalcium: 25mgIron: 2mg

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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