I just made Triple Chocolate Raspberry Brownies that are hands-down my favorite of all Raspberry And Chocolate Desserts—insanely fudgy, loaded with white and dark chips, and raspberries that pop in every bite.

Jump to Recipe

I am really obsessed with Triple Chocolate Raspberry Brownies because they hit every loud, messy craving I have. I love the way dark chocolate chips melt into a fudgy crumb while fresh raspberries pop bright and tart against it.

And that contrast makes me forget diets and manners. These are the kind of Raspberry And Chocolate Desserts I bring to picnics, because people actually fight over the last corner.

I enjoy the slightly sticky edges, the gooey center, that blasted chocolate rush. Summer Desserts Chocolate never looked so urgent.

If you like bold, sweet, slightly wild treats, this is it.

Ingredients

Print Recipe (No Advertisments)

Rich fat that keeps brownies fudgy and moist.
Deep chocolate backbone, glossy melting chocolate pockets.
Gives sweetness and that crackly brownie top.
Basically caramel warmth and extra chewiness.
Binders that add richness and slight lift.
Tiny warmth that makes chocolate taste rounder.
Structure and chew so brownies aren’t pudding.
Punchy chocolate flavor and darker color.
Just enough to wake and balance chocolate.
Melty intense pockets of chocolate surprise.
Creamy sweet contrast against dark chocolate.
Bright tart pops and juicy bursts.
Plus color!
Basically a pinch that sharpens chocolate notes.
Grease pan so edges release and crisp.

Ingredient Quantities

1 cup (225g) unsalted butter, plus extra for pan

6 oz (170g) semisweet or bittersweet chocolate, coarsely chopped

1 1/2 cups (300g) granulated sugar

1/2 cup (100g) packed light brown sugar

3 large eggs, room temp if you can

2 teaspoons vanilla extract

1 cup (125g) all purpose flour

1/2 cup (50g) unsweetened cocoa powder, sifted if lumpy

1/2 teaspoon fine salt

1 cup (170g) dark chocolate chips or chunks

1 cup (170g) white chocolate chips

1 to 1 1/2 cups (150 to 225g) fresh raspberries, gently rinsed

1 teaspoon instant espresso powder or strong coffee granules, optional but really makes the chocolate pop

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Butter a 9×13 inch pan and line it with parchment leaving an overhang so you can lift the brownies out later. Trust me, this makes cleanup easier.

2. Melt the 1 cup (225g) unsalted butter and the 6 oz (170g) chopped semisweet or bittersweet chocolate together in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring between bursts until smooth. If you use the microwave, go slow so the chocolate doesn’t seize.

3. Stir 1 1/2 cups (300g) granulated sugar and 1/2 cup (100g) packed light brown sugar into the warm chocolate mixture until mostly dissolved. Let the mixture cool for a few minutes so it’s warm not hot.

4. Whisk in the 3 large eggs one at a time, then add 2 teaspoons vanilla extract and the 1 teaspoon instant espresso powder or a spoon of strong coffee granules if using. Mix until glossy and slightly thickened but don’t overbeat.

5. Sift together 1 cup (125g) all purpose flour, 1/2 cup (50g) unsweetened cocoa powder and 1/2 teaspoon fine salt. Fold the dry ingredients into the chocolate mixture just until combined. A few streaks of flour are fine. Overmixing = cakier brownies, and we want fudgy.

6. Fold in 1 cup (170g) dark chocolate chips or chunks and 1 cup (170g) white chocolate chips, saving a handful to scatter on top. If the batter looks very stiff, scrape the bowl well and fold gently.

7. Pour batter into the prepared pan and spread it evenly. Gently tuck 1 to 1 1/2 cups (150 to 225g) fresh raspberries into the top, spacing them so each square gets some. Don’t mash them, just press lightly. Scatter the reserved chocolate chips on top and if you like, a pinch of flaky sea salt.

8. Bake for 25 to 35 minutes. Start checking at 25 minutes. The edges should be set and a toothpick inserted in the center will come out with a few moist crumbs but not raw batter. For extra fudgy, take them out a little earlier; they’ll continue to set as they cool.

9. Cool completely in the pan on a wire rack, at least 1 hour, then lift out using the parchment overhang. If you try to cut them hot they’ll fall apart. Use a sharp knife wiped clean between cuts for neat squares.

10. Serve slightly warm with a scoop of vanilla ice cream or just with a cold glass of milk. Store leftovers in an airtight container for up to 3 days at room temp or freeze for longer. Quick hack: warm a brownie for 10 seconds in the microwave for that molten-chocolate vibe.

Equipment Needed

1. 9×13 inch baking pan (buttered)
2. Parchment paper (with overhang)
3. Heatproof bowl for melting chocolate (or microwave-safe bowl)
4. Saucepan for simmering water (for a double boiler)
5. Large mixing bowl and a smaller bowl or two
6. Whisk and rubber spatula (for folding)
7. Measuring cups and spoons + kitchen scale if you have one
8. Sifter or fine mesh strainer (for flour and cocoa)
9. Cooling rack and a sharp knife (wipe clean between cuts)

FAQ

Q: Can I use frozen raspberries instead of fresh?

A: Yes, but thaw them and drain off excess juice first or they will make the brownies soggy. Pat them dry with paper towels and fold in gently right before pouring batter into the pan.

Q: My brownies came out cakey, not fudgy. What went wrong?

A: Probably overbaked or you used too much flour. Check with a toothpick at 22 minutes for a 9×13 pan; you want a few moist crumbs, not a clean stick. Also don’t overmix after adding flour. Mix just until combined.

Q: Can I swap the white or dark chocolate chips for something else?

A: Sure. Use milk chocolate, chopped chocolate bars, or even peanut butter chips. Just keep total chocolate about the same so texture and melt are similar. Bigger chunks means gooier pockets.

Q: Do I have to use espresso or coffee granules?

A: No, it’s optional. It doesn’t make the brownies taste like coffee, it just boosts the chocolate flavor. If you skip it, add a tiny pinch of salt to keep the flavors bright.

Q: How do I get clean slices with gooey center?

A: Let the brownies cool completely, at least 1 hour, or chill for 30 minutes in the fridge. Use a sharp knife warmed in hot water and wiped dry between cuts. Wiping the blade keeps slices neat.

Q: Can I make these ahead and freeze them?

A: Yes. Bake, cool completely, then wrap tightly in plastic and foil before freezing. They keep well for 2 to 3 months. Thaw in the fridge or at room temp before serving. Fresh raspberries may get softer after thawing.

Triple Chocolate Raspberry Brownies Recipe Substitutions and Variations

Unsalted butter: swap with equal amount of coconut oil (solid) for a slightly tropical note, or use vegan butter sticks 1 for 1 if you want dairy free. Keep chilled if your kitchen is warm so batter doesn’t get greasy.
Semisweet/bittersweet chocolate: use the same weight of milk chocolate for a sweeter, softer brownie, or combine half dark chocolate and half cocoa nibs for extra texture and bitter bite.
All purpose flour: substitute with a 1 to 1 gluten free flour blend (make sure it has xanthan gum) for gluten free brownies, or use 3/4 cup cake flour plus 1/4 cup all purpose for slightly more tender crumb.
Fresh raspberries: replace with frozen raspberries (no need to thaw, toss them in a little flour so they do not sink), or use chopped fresh strawberries if you prefer a milder berry flavor.

Pro Tips

– Warm your eggs a bit first by leaving them on the counter 30 minutes. They incorporate smoother into the chocolate and you get a glossier, less grainy batter, plus fewer air bubbles that make the brownies cakey.

– Don’t overheat the chocolate when melting, and stir until totally smooth. If it feels slightly too warm to touch, wait a few mins before adding eggs so they don’t scramble; a few small unmelted bits are fine, they’ll disappear when you stir.

– Space the raspberries on top instead of folding them into the batter so they don’t sink and turn the whole pan soggy. Gently press them in just enough to anchor them, and if they’re very wet pat them dry first with paper towel.

– For cleaner cutting and fudgier slices chill the cooled pan in the fridge 45 to 60 minutes, then run a sharp knife under hot water, wipe dry, and make confident long strokes. Wipe the knife between cuts so the edges stay neat.

Triple Chocolate Raspberry Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

566

kcal

Equipment: 1. 9×13 inch baking pan (buttered)
2. Parchment paper (with overhang)
3. Heatproof bowl for melting chocolate (or microwave-safe bowl)
4. Saucepan for simmering water (for a double boiler)
5. Large mixing bowl and a smaller bowl or two
6. Whisk and rubber spatula (for folding)
7. Measuring cups and spoons + kitchen scale if you have one
8. Sifter or fine mesh strainer (for flour and cocoa)
9. Cooling rack and a sharp knife (wipe clean between cuts)

Ingredients

1 cup (225g) unsalted butter, plus extra for pan
6 oz (170g) semisweet or bittersweet chocolate, coarsely chopped
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
3 large eggs, room temp if you can
2 teaspoons vanilla extract
1 cup (125g) all purpose flour
1/2 cup (50g) unsweetened cocoa powder, sifted if lumpy
1/2 teaspoon fine salt
1 cup (170g) dark chocolate chips or chunks
1 cup (170g) white chocolate chips
1 to 1 1/2 cups (150 to 225g) fresh raspberries, gently rinsed
1 teaspoon instant espresso powder or strong coffee granules, optional but really makes the chocolate pop

Directions

Preheat oven to 350F (175C). Butter a 9×13 inch pan and line it with parchment leaving an overhang so you can lift the brownies out later. Trust me, this makes cleanup easier.
Melt the 1 cup (225g) unsalted butter and the 6 oz (170g) chopped semisweet or bittersweet chocolate together in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring between bursts until smooth. If you use the microwave, go slow so the chocolate doesn’t seize.
Stir 1 1/2 cups (300g) granulated sugar and 1/2 cup (100g) packed light brown sugar into the warm chocolate mixture until mostly dissolved. Let the mixture cool for a few minutes so it’s warm not hot.
Whisk in the 3 large eggs one at a time, then add 2 teaspoons vanilla extract and the 1 teaspoon instant espresso powder or a spoon of strong coffee granules if using. Mix until glossy and slightly thickened but don’t overbeat.
Sift together 1 cup (125g) all purpose flour, 1/2 cup (50g) unsweetened cocoa powder and 1/2 teaspoon fine salt. Fold the dry ingredients into the chocolate mixture just until combined. A few streaks of flour are fine. Overmixing = cakier brownies, and we want fudgy.
Fold in 1 cup (170g) dark chocolate chips or chunks and 1 cup (170g) white chocolate chips, saving a handful to scatter on top. If the batter looks very stiff, scrape the bowl well and fold gently.
Pour batter into the prepared pan and spread it evenly. Gently tuck 1 to 1 1/2 cups (150 to 225g) fresh raspberries into the top, spacing them so each square gets some. Don’t mash them, just press lightly. Scatter the reserved chocolate chips on top and if you like, a pinch of flaky sea salt.
Bake for 25 to 35 minutes. Start checking at 25 minutes. The edges should be set and a toothpick inserted in the center will come out with a few moist crumbs but not raw batter. For extra fudgy, take them out a little earlier; they’ll continue to set as they cool.
Cool completely in the pan on a wire rack, at least 1 hour, then lift out using the parchment overhang. If you try to cut them hot they’ll fall apart. Use a sharp knife wiped clean between cuts for neat squares.
Serve slightly warm with a scoop of vanilla ice cream or just with a cold glass of milk. Store leftovers in an airtight container for up to 3 days at room temp or freeze for longer. Quick hack: warm a brownie for 10 seconds in the microwave for that molten-chocolate vibe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.