Chewy and dense super chocolatey brownies stuffed and topped with tangy and juicy raspberries. These double chocolate raspberry brownies are a decadent treat and are so easy to make, there’s no reason to wait!
With the weather having turned for the better, it is finally fruit and berry season. Yay! I always look forward to the summer when we go berry picking. One of the highlights of the season for us is getting out into the u-pick fields in the morning on a hot, sunny day and picking berries for hours, then lugging home gallons of fresh berries.
Every time we go berry picking I spend half of the drive watching the berries, sitting in the back seat, to ensure that they aren’t spoiling in the sun. And no, don’t worry, I’m not the one driving! For some reason, it feels like if I watch the berries they won’t begin to spoil. Something like “a watched pot never boils”…”a watched bucket of berries never spoils”.
Now, while we haven’t quite hit the season for u-pick berries, the berries that you see in the grocery stores at least starts to look a lot better. So, I celebrated the coming of delicious and vibrant raspberries by adding them to one of my favorite desserts.
I am so excited to share these delicious raspberry brownies with you! These are my favorite brownies of all time. Wanna know why?
- Dense, chewy, and moist
- Super chocolatey
- Raspberries and white chocolate!!
So starting at the beginning, and likely, but not definitely, the most important part, these brownies are dense and chewy and super moist. They use four eggs which make them just perfect.
Secondly, there is no chocolate spared in this recipe. The brownies have melted baking chocolate and cocoa powder for the base, then chocolate chips are thrown in so you can have gooey, melty chocolate chunks in your brownies. Then…as if that wasn’t all enough, also there is a white chocolate drizzle on top.
And that brings me to the real star of these brownies. Raspberries. There are raspberries mixed into these brownies and raspberries placed on top. So even the brownie base has a little bit of the fruitiness and sour from the raspberries. Then you have the occasional extra delicious bite where you get a solid raspberry on the top
And to bring this whole thing together is the white chocolate drizzle. Now I know I mentioned white chocolate in point number two, but they are so important in their combination with raspberries. Raspberries and white chocolate are one of those perfect pairs like cookies and milk or peanut butter and jam. They just belong together, and the flavor of one brings out the deliciousness of the other.
All in all, these brownies are sweet and rich, chewy and dense, and fresh and fruity. They are the best brownies, and you definitely should give them a try. Plus, they are super easy to make, so why not?
Just melt some butter and add in chopped chocolate. Stir in sugar, eggs, and vanilla. Then pour in a mixture of flour and cocoa powder. Once that is all mixed together, stir in chopped raspberries and chocolate chips.
Then pour the batter out into a 9×13 inch pan. The mixture will be thick! Don’t worry, it’s supposed to be. Then take the remaining raspberries and place them on top, pressing them slightly into the brownie batter.
Then just bake the brownies. Once the brownies are out of the oven, melt some white chocolate and drizzle it all over those brownies until they are looking all delicious, dramatic, and you’re out of chocolate!
Finally, just let the white chocolate cool (not necessary, but it will make things less messy when you cut the brownies) then cut the brownies into squares and enjoy!
Raspberry Double Chocolate BrowniesYields: 15 brownies
- 3/4 cup unsalted butter
- 4 ounces semi-sweet baking chocolate, chopped
- 1 and 3/4 cups white sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 and 1/2 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 cup raspberries, roughly chopped
- 1 cup raspberries, whole
- 3/4 cup chocolate chips
- 1/2 white chocolate chips
- Preheat oven to 350F and prepare a 9x13 inch baking sheet by lining it with parchment paper.
- Melt butter in the microwave in 20-second intervals. Once melted, mix in chopped baking chocolate and whisk until the chocolate is melted.
- Add sugar, eggs, and vanilla to the chocolate, whisking to combine.
- In a separate bowl, combine flour, cocoa powder, and salt. Add the flour mixture to the batter, and stir to combine.
- Add the chopped raspberries and chocolate chips, and stir into the batter.
- Pour the batter into a baking pan, and use a spoon to even it out. Place the whole raspberries on the top, and press them slightly into the batter.
- Bake the brownies for 30 minutes, or until a toothpick can come out mostly clean.
- Cool for about 30 minutes before attempting to remove from the pan.
- Melt white chocolate in the microwave in 20-second intervals until the chocolate is smooth and melted. Use a spoon to drizzle the chocolate on top of the brownies.
- Cut the brownies into squares and enjoy!