Best Raspberry Brownie Recipe for Summer Baking
Rich, fudgy brownies swirled with homemade raspberry puree for the perfect balance of chocolatey decadence and fruity brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
Ingredients
Raspberry Swirl:
1 cup fresh or frozen raspberries
2 tbsp granulated sugar
Brownie Base:
½ cup unsalted butter, melted
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
Optional: ½ cup chocolate chips
Instructions
-
Cook raspberries and sugar in a saucepan over medium heat until thickened (5–7 mins). Optional: strain seeds. Cool.
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Preheat oven to 350°F (177°C). Line 8×8-inch pan with parchment.
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In a bowl, whisk melted butter, sugars, eggs, and vanilla until glossy.
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Stir in cocoa, flour, and salt until just combined.
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Fold in chocolate chips if using.
-
Pour batter into pan. Dollop raspberry puree over top and swirl with a knife.
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Bake 28–32 minutes until center is set.
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Cool in pan 20 minutes. Lift out and slice when fully cooled.
Notes
Don’t over-swirl the raspberry—bold ribbons look best. Store covered at room temp or chilled.