These raspberry brownies are intensely rich and chocolatey with a double layer of raspberry flavor. They’re simple to make and don’t require any special equipment or advanced baking skills.
I’ll admit I’m not normally a fan of fruit mixed with chocolate—banana is the rare exception—but I had an idea: a fudgy brownie base topped with a creamy raspberry layer and finished with ganache. The picture in my head was so convincing I had to try it. I planned to have someone else judge the results, but after a single slice and a knife-lick, I was converted. The tartness of the raspberry cuts through the deep, fudgy brownie and the glossy ganache ties everything together.
These brownies are deliciously messy and best served chilled with a fork and plenty of napkins. If you’re photographing them, expect sticky camera gear—totally worth it.
Why you’ll love these raspberry brownies
- They’re very rich, so small squares satisfy a crowd.
- No stand mixer required—simple tools work fine.
- They use common pantry ingredients you likely already have.
How to make raspberry brownies
This recipe uses both semisweet chips and unsweetened baker’s chocolate for an exceptionally rich brownie. Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth—this prevents scorching. Let the chocolate mixture cool slightly before adding it to the eggs so you don’t scramble them.
Whisk the eggs, espresso powder (optional), vanilla, and sugar in a large bowl, then add the chocolate mixture a few tablespoons at a time, whisking after each addition. Switch to a spatula and fold in the flour, baking powder, and salt until just combined—overmixing can make brownies tough.
Pour the batter into a prepared 9-inch square pan and dollop seedless raspberry jam over the top. Use a butter knife to swirl the jam into the batter and bake. If your jam is chilled and stiff, warm it briefly in the microwave so it swirls smoothly. Don’t overbake—the center should still be slightly soft to keep the brownies fudgy.
Cool the brownies to room temperature, then refrigerate them overnight so the layers set properly.
Finishing the raspberry brownies
For the raspberry cream layer, beat room-temperature cream cheese and butter with seedless raspberry jam, vanilla, and salt until smooth. Add powdered sugar—start with one cup and add more as needed to reach a thick, spreadable consistency. Spread the mixture over the chilled brownie base and refrigerate until set.
To make the ganache, heat heavy cream and a little corn syrup until steaming, then pour it over finely chopped dark chocolate. Let it sit a few minutes, then stir until smooth. Spread the ganache over the chilled raspberry cream layer and refrigerate again until the chocolate sets. Serve these brownies cold so the ganache remains firm—warm ganache will make the bars messy but no less delicious.
Fair warning: they’re irresistible. You might regret how many you eat the next day, but they’re absolutely worth it.
A few more recipes you might enjoy
If you make these raspberry brownies, please leave a comment and rating. I’d love to see your photos—tag your creations on social media so others can enjoy them too.
These raspberry brownies are the ultimate rich and fudgy indulgence for chocolate lovers.
Dessert
American
- 1 cup unsalted butter, cut into chunks
- 1 1/3 cups semisweet chocolate chips
- 3 ounces unsweetened chocolate, finely chopped
- 3 large eggs, at room temperature
- 1 teaspoon instant espresso powder (optional)
- 2 teaspoons vanilla extract
- 1 1/4 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup seedless raspberry jam
- 4 ounces full-fat cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cups seedless raspberry jam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 1 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon light corn syrup
- 5 ounces dark chocolate, finely chopped
- Preheat oven to 350°F. Line a 9-inch square baking pan with foil, leaving an overhang. Spray the foil with cooking spray and lightly dust with flour.
- Combine butter, chocolate chips, and unsweetened chocolate in a double boiler over simmering water, or microwave in 30-second bursts, stirring between each, until melted and smooth. Allow to cool slightly.
- Whisk eggs, espresso powder (if using), vanilla, and sugar in a large bowl. Add the chocolate mixture a few tablespoons at a time, whisking after each addition.
- Fold in the flour, baking powder, and salt with a rubber spatula until just incorporated.
- Pour batter into the prepared pan and smooth the top. Dollop 1/4 cup raspberry jam over the batter and swirl with a knife. Warm cold jam briefly if needed.
- Bake 32–35 minutes, until edges are set but center is still slightly soft. Cool to room temperature, then refrigerate overnight.
- Beat cream cheese, butter, jam, vanilla, and salt until smooth and creamy.
- Add 1 cup powdered sugar and beat on low until incorporated, then increase speed and beat until smooth. Add more powdered sugar if needed to thicken. Spread over chilled brownies and refrigerate 30 minutes.
- Heat heavy cream and corn syrup until steaming. Pour over chopped chocolate and let sit 3 minutes, then stir until smooth.
- Pour ganache over chilled brownies and smooth. Refrigerate at least 1 hour until set. Cut into bars and serve cold so the ganache remains firm.
- If using a glass baking pan, reduce oven temperature to 325°F and bake about 10 minutes less.
- Warm chilled jam briefly to make swirling into the batter easier. Cold jam is fine for the raspberry cream layer.