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Last Updated on February 8, 2021 by Chenée Lewis
I don’t usually go overboard for Valentine’s Day, but I do have a tradition with some of my girlfriends to celebrate Galentine’s Day every year (shoutout to Leslie Knope). This year, I wanted to make some treats for my friends and decided on brownies. Instead of just adding food coloring to make the frosting pink, I went with a raspberry buttercream frosting for an extra layer of flavor. Topped with some fun sprinkles, these raspberry frosted chocolate brownies are perfect for a sweet treat for your loved ones, your friends, or just for you!
These raspberry chocolate brownies are VERY fudgy, thanks to the addition of a bit of vegetable oil. If you undercook them a bit, they’re even more so, but I tend to like brownies a bit more set, with a fudgy center. These came out perfect.
Give these raspberry chocolate brownies a try this year for Valentine’s Day, or any time of year for a delicious bite of chocolate and raspberry! You can also switch out the sprinkles for some shaved dark chocolate for a more elegant look. Happy Valentine’s Day!
These raspberry chocolate brownies come together so easily, and they’re frosted with a quick raspberry buttercream that I could eat with a spoon! Here’s what you’ll need:
- unsalted butter – I often bake with salted butter, but I use unsalted in this recipe to more precisely control the amount of salt.
- vegetable oil – adding a bit of oil into this brownie batter helps keep these raspberry chocolate brownies moist and gooey!
- granulated sugar & brown sugar – this blend of sugars allows the brownies to be sweet, yet chewy and rich.
- eggs – make sure your eggs are room temperature before adding!
- vanilla extract – I definitely recommend using high-quality pure vanilla extract.
- sea salt – I like the great flavor you get from sea salt in this batter! You can also use kosher salt.
- all-purpose flour – I highly recommend measuring your flour by weight using a kitchen scale to ensure accuracy. If you do use measuring cups, make sure that you measure your flour using the spoon-and-level method.
- unsweetened cocoa powder – this is what makes these raspberry chocolate brownies so fudgy!
- 4 oz semisweet baking chocolate or chocolate chips – you can also substitute bittersweet chocolate, as I did, to tone down the sweetness a bit.
For this raspberry chocolate brownies recipe, you’ll need a 9×9 baking pan, as well as a hand mixer or stand mixer to mix your raspberry buttercream frosting. If you’re using raspberry purée for your frosting, you’ll also need either a food processor, a blender, or an immersion blender. Here are a few other tools I recommend:
Tips and F.A.Q.
Yes, if you prefer them that way! One of the best ways to make sure your raspberry chocolate brownies are gooey in the center is to undercook them just a bit. So for this recipe you’d just need to take them out after about 25 or 26 minutes to make sure they are a bit undercooked in the middle. I personally prefer my brownies a bit more cooked, so I cook them for closer to 30 minutes.
No! If you’re in a rush, feel free to substitute seedless raspberry jam — just be sure to adjust the amount of powdered sugar to your liking so that the buttercream frosting isn’t too sweet.
They are great at room temperature for up to 3 days, and can be store in the fridge for up to 5 days. They also freeze well, but are better frozen unfrosted.
These raspberry chocolate brownies are just the beginning! For more delicious chocolate goodness, check out these easy brownie mix cookies with white chocolate chunks, cherries, and pistachios! They’re so chunky and chocolatey, perfect for any chocolate craving!
And for a truly decadent chocolate experience, you have to try my Chocolate Sour Cream Pound Cake! It’s so incredible! Moist, tender, dense-yet-fluffy, and topped with a glossy dark chocolate ganache glaze. You’ll love it!
Equipment you may need
For the Brownies
- ¾ cup unsalted butter - (240g) 1½ sticks, melted and cooled*
- 1 ttbsp vegetable oil
- ¾ cup granulated sugar
- 1 cup light brown sugar - (200g), packed
- 3 large eggs - room temperature
- 2 tsp pure vanilla extract
- ¾ tsp sea salt
- 1 cup all-purpose flour - (128g)
- 3/4 cup unsweetened cocoa powder - (75g)
- 4 oz semisweet or bittersweet baking chocolate - chopped (or semisweet chocolate chips)
For the Raspberry Buttercream
- 3/4 cups unsalted butter - (1 ½ sticks) room temperature
- 3 cups confectioners’ sugar - (360g)
- 1 ½ tsp pure vanilla extract
- 1/2 tsp table salt
- 1 6-oz. container fresh raspberries - (see note)
- Sprinkles or additional shaved chocolate - for topping
- Preheat oven to 350°F and position rack in center of oven. Grease a 9×9 baking pan with cooking spray and line with parchment paper, leaving an overhang to allow for easy removal of the brownies.
- Combine cooled melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until JUST combined.
- Gently fold in the chopped chocolate.
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 25-30 minutes or until center of brownies are just set. A toothpick entered into the center of the pan should come out dirty, but the batter should generally not jiggle when shaken.
- After cooling in pan for 15-20 minutes, carefully remove them out of the pan in one piece and allow to cool completely.
Raspberry Buttercream Frosting
- Purée raspberries using a blender, immersion blender, or food processor. Press through a sieve to remove seeds and measure out ⅓ cup of purée.
- Beat softened butter with a hand mixer or paddle attachment of a stand mixer until creamy and fluffy. Add raspberry purée, vanilla, and salt and cream together until well combined.
- Add 2 cups of powdered sugar and beat to incorporate. Add up to one more cup of powdered sugar to achieve desired consistency.
- Spread frosting over cooled brownies and top with sprinkles or shaved chocolate, and slice. These brownies can be stored at room temperature for 3 days, or refrigerated for up to 5 days.
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