Fudgy Chocolate Raspberry Brownies – a delicious recipe with raspberries, unsweetened chocolate, unsalted butter, eggs, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In food process or blender pure raspberries; pass through fine sieve to remove seeds.
2
Set aside.
3
In top of double boiler over hot (not boiling) water, melt chocolate with butter; let cool slightly.
4
In bowl, beat eggs with sugar for about 5 minutes or until pale and thickened.
5
On low speed, beat in vanilla and chocolate mixture; beat in raspberry puree.
6
With wooden spoon, stir in flour.
7
Scrape batter into greased 9-inch square cake pan.
8
Bake in 350F/180C oven for 25-30 minutes or until cake tester inserted in centre still has moist crumbs clinging to it.
9
Let cool completely in pan on rack.
10
Sprinkle with icing sugar.
11
Cut into squares.
12
Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.
651
kcal
Calories
39
g
Fat
61
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup packed raspberries, fresh, thawed, 4 oz. unsweetened chocolate, chopped, 1/2 cup unsalted butter, cubed, and more.
Yes, Fudgy Chocolate Raspberry Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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