Righteous Raspberry Brownies

Righteous Raspberry Brownies

12 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Arleigh
Recipe by  Arleigh

“The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 brownies

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
  2. Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

Share It

Reviews (12)

Rate This Recipe
Marianne
34

Marianne

Yum! Very tasty! I made my own self-rising flour using the recipe here on AR (1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 cup all-purpose flour). I used semisweet chocolate chips for the chocolate, and had it been for me rather than my granddaughters, I would have used a bittersweet chocolate bar cut into chunks. I used the whole 6-oz container of raspberries in the mix. This was very yummy! Thanks for the recipe!

Bernadene
9

Bernadene

I just made my first batch of these tonight, even though the submitter of this recipe said to wait until they cool before cutting, sorry but my hubby and i could not wait, it was heavenly biting into these wonderful brownies!! since raspberry season just wrapped up here in Nova Scotia i didn't have fresh raspberries so i threw in frozen and i tell you there was no difference, i just took them out of the freezer and into the bowl and they were not juicy at all, in fact i think frozen ones are better as they don't break apart while you stir them in, everything else i followed to the letter, so all you chocolate lovers go ahead and try this with the raspberries you will not be disappointed!!!

Christina
6

Christina

These were very good! I used regular sugar b/c that's all I had and followed Marianne, and made my own self-rising flour. I may have used a bit more raspberries and chocolate chunks than called for too, lol! These smelled great while baking and the flavor was wonderful. I would def make these again! Thanks for sharing. :)

More Reviews

Similar Recipes

Raspberry Fudge Brownies
(92)

Raspberry Fudge Brownies

High Altitude Deep Dish Brownies
(57)

High Altitude Deep Dish Brownies

Gluten-Free Fudge Brownies
(43)

Gluten-Free Fudge Brownies

Peanut Butter-Banana Blammo! Brownies
(14)

Peanut Butter-Banana Blammo! Brownies

Lesley's Valentine Brownies with Raspberry Coulis
(7)

Lesley's Valentine Brownies with Raspberry Coulis

Raspberry Brownies
(5)

Raspberry Brownies

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raspberry Fudge Brownies

>

next recipe:

Gluten-Free Fudge Brownies