Decadent Fudgy Raspberry Chocolate Brownies with Luscious Raspberry Buttercream
Prepare to fall in love with these utterly decadent **raspberry chocolate brownies**, a truly special treat perfect for Valentine’s Day, Galentine’s Day, or any occasion that calls for a touch of chocolatey indulgence and fruity brightness. These aren’t just any brownies; they’re intensely fudgy, richly chocolatey, and crowned with a vibrant, creamy **raspberry buttercream frosting**. This quick and easy chocolate raspberry dessert is guaranteed to impress everyone who takes a bite!
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If you’re looking for more delightful treats to celebrate love and friendship, be sure to explore my Strawberry Cheesecake Cookies, my indulgent Keto Chocolate Mousse for Two, or my charming Vanilla Cake with Strawberries!
The Ultimate Frosted Raspberry Chocolate Brownies Experience
While I don’t typically go overboard for Valentine’s Day, I cherish my annual Galentine’s Day tradition with some of my dearest girlfriends (a big shoutout to Leslie Knope for the inspiration!). This year, I wanted to create something truly special for them, and brownies immediately came to mind. But I didn’t want just any brownies; I wanted something that tasted as festive as it looked.
Instead of merely tinting frosting pink with food coloring, I opted for a rich and flavorful **raspberry buttercream frosting**, made with real raspberries, adding an exquisite layer of tart fruitiness that beautifully complements the deep chocolate. Topped with a scattering of fun sprinkles, these raspberry frosted chocolate brownies are not just a dessert; they’re a statement. They are absolutely perfect for sharing with your loved ones, your cherished friends, or simply for treating yourself to a moment of pure bliss! And for those who adore sprinkles as much as I do, don’t miss my vibrant Valentine’s Day Cake Pops or my cheerful Birthday Rice Krispie Treats!
Unlocking the Secret to Perfectly Fudgy Brownies
These **raspberry chocolate brownies** boast an incredibly fudgy texture, and there’s a secret ingredient that makes all the difference: a touch of vegetable oil. While butter provides incredible flavor, vegetable oil remains liquid at room temperature, contributing to a consistently moist and gooey brownie that practically melts in your mouth. If you prefer your brownies on the extra-gooey side, you can slightly undercook them – a minute or two less in the oven will achieve that coveted molten center. Personally, I like my brownies a bit more set but still incredibly fudgy, and this recipe delivers exactly that perfect balance.
Dare to try these amazing **raspberry dark chocolate brownies** this Valentine’s Day, or honestly, any time you crave a luxurious bite of rich chocolate and tangy raspberry. For an even more elegant presentation, swap out the playful sprinkles for some delicate shaved dark chocolate – it adds a sophisticated touch that’s sure to impress. Whether you prefer a classic look or a whimsical one, these brownies are versatile.
Craving more chocolatey goodness? You absolutely must try my legendary Matilda’s Chocolate Cake or my perfectly portioned 2 Bite Brownies! And if you love frosting as much as I do, my Brownies with Cream Cheese Frosting are another must-make recipe!
Crafting Your Raspberry Brownies: Essential Ingredients
These **raspberry chocolate brownies** come together with surprising ease, and the accompanying **raspberry buttercream frosting** is so heavenly, you might find yourself wanting to eat it straight off the spoon! Here’s a detailed look at the simple yet powerful ingredients you’ll need for this delightful chocolate raspberry dessert:
- Unsalted butter: I specifically use unsalted butter in this recipe to give you precise control over the salt content, ensuring a balanced flavor. Melted and cooled butter is crucial for the brownie’s texture.
- Vegetable oil: This is a key player in achieving those wonderfully moist and gooey **fudgy brownies**. Unlike butter, oil doesn’t solidify when chilled, keeping your brownies tender and delightful even after refrigeration.
- Granulated sugar & brown sugar: This dynamic duo of sugars provides the perfect balance. Granulated sugar offers sweetness and helps create that signature crackly top, while brown sugar, with its molasses content, adds moisture and contributes significantly to the chewy, rich texture.
- Eggs: Essential for binding, structure, and adding richness. Always make sure your eggs are at room temperature before incorporating them into the batter; this helps them emulsify better with the other ingredients, leading to a smoother, more consistent brownie.
- Vanilla extract: A good quality pure vanilla extract is non-negotiable here. It enhances the chocolate flavor and adds a warm, aromatic depth to the brownies.
- Sea salt: Don’t underestimate the power of salt! A good pinch of sea salt (or kosher salt) balances the sweetness and intensifies the chocolate notes, making the flavors pop.
- All-purpose flour: For accurate baking, I highly recommend measuring your flour by weight using a kitchen scale. If you’re using measuring cups, always employ the spoon-and-level method to avoid over-measuring, which can lead to dry brownies.
- Unsweetened cocoa powder: This is where the deep, intense chocolate flavor and incredible fudginess of these **raspberry chocolate brownies** truly comes from, much like my popular Biscoff Brownies!
- 4 oz semisweet baking chocolate or chocolate chips: Chopped baking chocolate melts beautifully and adds pockets of intense chocolate goodness. You can also substitute bittersweet chocolate, as I often do, to dial down the overall sweetness and achieve a more sophisticated dark chocolate flavor profile.
And now, for the star of the show – your vibrant **raspberry buttercream frosting**! Here’s what you’ll need:
- Butter: Again, unsalted butter is preferred for the frosting to control the salt content. Make sure it’s softened to room temperature for the creamiest, fluffiest buttercream.
- Powdered sugar: Also known as confectioners’ sugar, this finely ground sugar is essential for a smooth, lump-free frosting texture.
- Vanilla extract: Just like with the brownies, a high-quality pure vanilla extract will elevate the flavor. For an even more personalized touch, learn how to make your own vanilla extract at home with just two ingredients!
- Salt: A tiny pinch of salt in the frosting helps to cut through the sweetness and enhance the natural flavors of both the butter and the raspberries.
- Raspberries: Fresh raspberries are ideal for their bright flavor. However, you can absolutely use frozen raspberries; just ensure they are thawed and thoroughly drained to prevent excess moisture in your buttercream. For tips on how to keep summer berries fresh for longer, check out my guide!
- Toppings: This is where you can let your creativity shine! Add colorful sprinkles for a playful touch, or use elegant shaved dark chocolate for a more sophisticated presentation. Fresh raspberries also make a beautiful garnish.
Essential Equipment for Perfect Raspberry Chocolate Brownies
To whip up this delightful **raspberry chocolate brownies** recipe, you’ll need a few standard kitchen tools. A sturdy 9×9 baking pan is ideal for achieving the perfect thickness for your brownies. For the dreamy **raspberry buttercream frosting**, a hand mixer or a stand mixer is highly recommended to ensure a light and fluffy consistency. If you’re going the fresh raspberry route for your purée, you’ll also want either a food processor, a blender, or an immersion blender to get that smooth, seedless fruit base. Here are a few other handy tools I recommend for baking success:
Expert Tips & Frequently Asked Questions for Perfect Brownies
The secret to truly moist and chewy **raspberry chocolate brownies** lies in a couple of key ingredients: brown sugar and vegetable oil! Brown sugar, with its natural molasses content, contributes extra moisture and a delightful chewiness that granulated sugar alone cannot provide. Vegetable oil, being a liquid fat, ensures the brownies remain moist and gooey even after cooling, unlike butter which can solidify and make brownies feel drier when chilled. This combination yields a perfectly tender, rich crumb every time.
Yes, adding an additional egg or two beyond what the recipe calls for can indeed make your **raspberry brownies** more cake-like. Eggs provide structure and leavening; more eggs mean more lift and a lighter, airier texture, moving away from that dense, fudgy ideal. Stick to the specified amount for maximum fudginess!
Absolutely, if you prefer them that way! One of the best ways to ensure your **raspberry chocolate brownies** have that irresistible gooey center is to slightly undercook them. For this specific recipe, aiming for about 25 or 26 minutes in the oven might give you that perfectly soft, melt-in-your-mouth interior. The toothpick test should still come out dirty, but the batter should not jiggle excessively. If you, like me, prefer a slightly more set but still incredibly fudgy brownie, extending the baking time closer to 30 minutes will yield a wonderful result.
Not necessarily! While fresh raspberry purée offers the brightest flavor, if you’re short on time or prefer a simpler approach, feel free to substitute seedless raspberry jam for the purée. Just be sure to adjust the amount of powdered sugar in your **raspberry buttercream frosting** to your liking, ensuring it isn’t overly sweet. You might also need a tablespoon or two of milk to achieve the desired consistency when using jam.
Brownies bubbling in the oven is usually a sign that your batter was over-mixed. Over-mixing develops the gluten in the flour too much, leading to a tougher, more cake-like texture, and can cause air pockets to form and bubble during baking. To prevent this, make sure to mix your dry ingredients into the wet ingredients only until they are “just combined,” typically no longer than a minute or so after the eggs are added.
These delicious **raspberry chocolate brownies** are quite versatile when it comes to storage. They remain wonderfully fresh at room temperature for up to 3 days when stored in an airtight container. For extended freshness, you can keep them in the refrigerator for up to 5 days. They also freeze exceptionally well, though I recommend freezing them unfrosted if you plan to keep them for longer periods, then adding the fresh **raspberry buttercream** once thawed.
If you’re a fan of delightful baked goods, you’ll adore my Strawberry Crunch Cupcakes! And speaking of strawberries, my elegant yet easy French Strawberry Cake makes for a beautiful and delicious strawberry dessert that’s perfect for any gathering. Enjoy your baking adventure!
If you embark on the delightful journey of making this recipe, I would be absolutely thrilled if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and it’s wonderful to hear about your culinary successes. And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
Discover More Irresistible Brownie Recipes You’ll Love
- Classic Chocolate Walnut Brownies
- Indulgent S’mores Brownies
- Rich Triple Chocolate Pecan Brownies
- Brownie Mix Cookies with White Chocolate, Cherries and Pistachios
📖 Recipe
Raspberry Chocolate Brownies
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Equipment you may need
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measuring cups and spoons
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mixing bowls
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whisk
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rubber spatula
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parchment paper
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food scale
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hand mixer
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stand mixer
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cooling rack
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9×9 baking pan
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fine mesh sieve
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hand blender
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blender
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food processor
Ingredients
For the Brownies
- ¾ cup (170 g) unsalted butter – 1½ sticks, melted and cooled*
- 1 tablespoon (15 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 1 cup (220 g) light brown sugar – packed
- 3 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¾ teaspoon (5 g) sea salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 4 oz (113 g) bittersweet baking chocolate – chopped (or semisweet chocolate)
For the Raspberry Buttercream
- ¾ cups (170 g) unsalted butter – (1 ½ sticks) room temperature
- 3 cups (360 g) powdered sugar
- 1 ½ teaspoon (7 ml) pure vanilla extract
- ½ teaspoon (3 g) table salt
- 1 6-oz. container fresh raspberries – (see note)
- Sprinkles or additional shaved chocolate – for topping
Instructions
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Preheat oven to 350°F (175°C) and position rack in the center of the oven. Lightly grease a 9×9 inch baking pan with cooking spray, then line it with parchment paper, ensuring you leave an overhang on two sides to allow for easy removal of the baked brownies. This parchment sling is a game-changer!
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In a large mixing bowl, combine the cooled melted butter, vegetable oil, granulated sugar, and light brown sugar. Whisk thoroughly until all ingredients are well combined and smooth. Add the room temperature eggs one at a time, followed by the vanilla extract. Beat vigorously for about another minute until the mixture lightens in color and becomes slightly thicker.¾ cup unsalted butter, 1 tablespoon vegetable oil, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoon pure vanilla extract, 3 large eggs
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In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and sea salt. Gently sift these dry ingredients directly over the wet ingredients. Using a rubber spatula, carefully fold the dry ingredients into the wet until they are JUST combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.¾ teaspoon sea salt, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder
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Carefully fold in the chopped bittersweet (or semisweet) baking chocolate. These chocolate chunks will melt into delicious pockets of extra chocolate flavor and texture in your finished brownies.4 oz bittersweet baking chocolate
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Pour the brownie batter into the prepared 9×9 inch pan, using your rubber spatula to spread the top out evenly.
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Bake for 25-30 minutes, or until the center of the brownies is just set. A toothpick inserted into the center of the pan should come out with moist crumbs attached, but the batter should generally not jiggle when the pan is gently shaken. Remember, a slightly underbaked brownie is a fudgy brownie!
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After removing from the oven, allow the brownies to cool in the pan for 15-20 minutes. Then, using the parchment paper overhang, carefully lift the brownies out of the pan in one piece and transfer them to a wire rack to cool completely. This step is essential before frosting!
Raspberry Buttercream Frosting
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To prepare your vibrant raspberry purée, use a blender, immersion blender, or food processor to process the fresh raspberries until smooth. Once puréed, press the mixture through a fine-mesh sieve to remove all the seeds. Measure out ⅓ cup of this smooth, seedless purée.1 6-oz. container fresh raspberries
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In a large bowl, using a hand mixer or the paddle attachment of a stand mixer, beat the softened unsalted butter until it is creamy and fluffy, about 2-3 minutes. Add the measured raspberry purée, pure vanilla extract, and table salt. Continue to beat until all ingredients are well combined and the mixture is smooth and evenly colored.¾ cups unsalted butter, 1 ½ teaspoon pure vanilla extract, ½ teaspoon table salt
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Gradually add 2 cups of powdered sugar to the butter mixture, beating on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Continue to add up to one more cup of powdered sugar, ½ cup at a time, until you achieve your desired consistency – a thick, spreadable, yet light and airy buttercream frosting.3 cups powdered sugar
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Once your brownies are completely cooled, evenly spread the luscious raspberry buttercream frosting over the top. Decorate with sprinkles or additional shaved chocolate for a festive touch, then slice into squares and serve. These delightful brownies can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days.Sprinkles or additional shaved chocolate
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Notes
Storage and Freezing: These delightful **raspberry chocolate brownies** are incredibly versatile for storage. They remain delicious at room temperature for up to 3 days when kept in an airtight container. For longer enjoyment, store them in the refrigerator for up to 5 days. For long-term storage, these brownies also freeze exceptionally well; however, for best results, I recommend freezing them unfrosted and adding the fresh raspberry buttercream once they are thawed and ready to be served.
Brownies adapted from this fantastic Cafe Delites recipe
Nutrition
Nutrition Disclaimer
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