The best kind of brownies are undoubtedly raspberry ones. They have a crust on top and a mushy center. Oh, and who could forget that they also have fresh raspberries and chocolate chunks? The method is straightforward: combine all the ingredients in one bowl, stir in the raspberries, and bake! I use fresh raspberries from my garden, but you could certainly use frozen if you drained off part of the liquid to keep the proportions in check. Don’t consume the entire pan at once!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 1 teaspoon cocoa powder for dusting, or as needed
- 4 eggs
- 2 cups superfine sugar
- 1 cup margarine, softened
- 1 cup self-rising flour
- 1 cup chocolate chunks
- ¾ cup cocoa powder
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12×9-inch baking dish and dust with 1 teaspoon cocoa powder.
- 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 batter; spoon into the prepared baking dish.
- 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.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 167 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
We made half the recipes. But this is a keeper.
Something funny happened with the edges. They were darker and less dense than the rest of the dish. Almost spongy. It could also have used more raspberries, but overall, not terrible.
Used strawberries, regular flour + 1/2 tsp Baking Powder (halved the recipe) and they were delicious! Also made with Blackberries – scrmptious!
Delicious! Easy to make. Made as directed.
I love the concept of this and I may give it another shot but my first attempt turned out really gooey and wet.
I love how they made look so delicious.
I made these for Valentine’s Day for my office and they were a TREMENDOUS hit. They are perfect – fudgy and moist in the middle and crunchy on the top. Beautiful flavor and a real crowd-pleaser. Huge win. I had to increase the baking time (9X12 pan) an additional net 20 minutes to get the pick to come out clean. Just keep an eye on it. Used butter instead of margarine (1 cup) and 12 oz of raspberries per other reviewers saying more raspberry would work; the ratio worked out fantastically. I also had leftover tiny semi-sweet chocolate chips, so I sprinkled some on top before baking. Nice aesthetic touch.
DELICIOUS! I made with the self-rising flour recipe as submitted by another reviewer (1 c flour, 1.5 tsp baking powder and .5 tsp salt) – only used 1/2 cup of Earth Balance – added about a tablespoon of vegetable oil to make sure there was enough moisture. Baked in a 9×13 glass (Pyrex) baking sheet, and it took 46 minutes to be done in the middle.
This is wonderful. I made it as the recipe calls for except for putting the berries in the bowl of batter. I had fresh berries and didn’t want them all mashed up. So I spread half the batter in the pan then put the berries on, then spooned the rest of the batted over the berries. Everyone loved this recipe.
Just ok
07.15.17 ~ Wow, what a RICH brownie. My husband loved them! I found a container of raspberries in the freezer so I thawed and drained them before folding in. The raspberries added another layer of flavor to delicious brownie. Plus……it was a great way for me to use up the raspberries and get another container our of our freezer. I added a light dusting of powered sugar to the top as I usually do this with all brownies, because my grandma did. This recipe is definitely company worthy.
Great recipe!!! For a totally decadent dessert, top with a frosting made as filled:
I wasn’t sure how these brownies would turn out, but I’ve gotta say they’re yummy. I too used flour, baking powder and salt, as well as folding in frozen raspberries–probably double the amount–at the end. It took a little longer in a 13 X 9 pan. I want to make them again.
Followed recipe exactly, but put in a 9×9 on accident. They were SUPER yummy, but I think next time more raspberries- I added a pint this time. Crunchy on top, moist & tasty on the inside!
This is my favorite brownie recipe. I was looking for something to do with the raspberries that were growing in my backyard and this was the perfect solution. The brownie itself was perfect and the raspberries made them a little lighter. Delightful dessert. I did change a few things, however. I used regular flour instead and added 1 1/2 tsp baking powder and 1/2 tsp salt. I also used 1 cup of butter instead of margarine. I would definitely recommend this recipe.
Mmmm good brownies! Decadent and very rich! One small piece was enough for us! I’ve always loved the combo of raspberries and chocolate together so I had to try this. I used semi sweet chocolate chips and extra raspberries. It wasn’t until I was reviewing the recipe that I noticed I only used one stick of butter instead of one cup but I don’t think it affected the recipe at all and we don’t need the extra calories, so next time I’m only going to use 1 stick of butter add 1/4 tsp of almond extract and try to reduce the sugar to 1 1/2 cups and see how it goes… We’ll definitely make again! Thanks.
These were amazing! I made them for a coworker’s birthday and they were a definite hit! They were kind of gooey and fudgy, which was exactly how I like my brownies. I made my own self rising flour was suggested by Marianne and that worked well. I used dark chocolate chips instead of chocolate chunks and that was delicious. Unfortunately I just couldn’t wait until they were fully cooled to cut into them, so they looked like a mess and tasted like heaven. I will definitely be making these again!
We liked it! I might even use a few more raspberries the next time I make these…although, they are great as is. A great combo…chocolate and raspberry!
Loved these! I did need to make slight adjustments as I live at 9,oo0 foot elevation. I added 1 Tbsp of raspberry liquor. And as I only had butter not margarine I used 1/2 cup butter and 1/2 cup coconut oil. Baking at elevation is always hit and miss and these hit the mark!
OMG! These are amazing, just a fab indulgent dish. If you love rich chocolate brownies then you need to make this.
This was okay on it’s own. It turned out really cake-y and not fudge-y. I wanted to serve it as a really high-end looking dessert, so what I did was drizzle the plate with white chocolate, place a piece of brownie on the plate, add some raspberry sauce and then drizzle with dark chocolate. Add a squirt of homemade vanilla whipping cream or vanilla ice cream. I got lots of great feedback from my guests on this one, but only with all the extra garnishes.