Dark Chocolate Raspberry Brownies

12 Servings
40 min

Ultra fudgy and studded with dark chocolate and raspberries. These dark chocolate raspberry brownies are gooey, fudgy and super chewy! Bread flour is used here for that wonderful chewiness that is so necessary in a brownie. I like to under bake my brownies just a bit so they are ooey and oh so gooey. The raspberries add a bit of a tartness that complements the rich dark chocolate so well. Espresso is added to the batter to further deepen that chocolate flavor. These brownies are seriously heavenly. Don't forget to serve them warm with a scoop of vanilla ice cream!

Dark Chocolate Raspberry Brownies
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1/3 cup cocoa powder
  • 2 tbsp espresso or strong coffee
  • 1/2 cup boiling water
  • 6 oz chopped dark chocolate
  • 4 tbsp butter
  • 1/2 cup + 2 tbsp vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups bread flour
  • 6 oz fresh raspberries

Preheat oven to 350° and line a 9x13 baking dish with parchment paper.
In a large mixing bowl, put in cocoa powder and 2oz of dark chocolate. Pour espresso and boiling water over chocolate. Mix until all the chocolate is melted. Add butter into hot mixture and mix until butter is melted and smooth. Add in oil, eggs, egg yolks, vanilla and sugar. Whisk until all incorporated. Pour in flour and mix. Gently fold in 4 oz of chocolate and raspberries.
Pour batter into prepared dish and bake for 30-40 minutes depending how gooey you like your brownies. I like them GOOEY so I bake for only 30 minutes.
Cool brownies for at least 1 hour. Cut into 12 servings. Enjoy!
  • You can use frozen raspberries, but I always like fresh!
  • You can substitute all purpose flour in a pinch, but your brownie won't be quite as chewy!
Sav | Lagom Eats
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