Raspberry chocolate brownies are a decadent festive treat for Valentine’s Day or any special occasion! These raspberry brownies are a quick chocolate raspberry dessert that everyone will love! And for more Valentine’s Day goodies, try my Strawberry Cheesecake Cookies, my Keto Chocolate Mousse for Two, or my Vanilla Cake with Strawberries!
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Frosted Raspberry Chocolate Brownies
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!
What is the key to fudgy brownies?
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 dark 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!
How to Make Raspberry Brownies - Ingredients
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.
Then, to make your raspberry buttercream frosting, you'll need:
- butter - I used unsalted butter for this frosting, since we're adding salt in later.
- powdered sugar -
- vanilla - for the best flavor, be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- salt - to bring out these flavors!
- raspberries - you can also use frozen raspberries that have been thawed and drained.
- toppings - add sprinkles or additional shaved chocolate to make this quick chocolate raspberry dessert even more festive!
For this raspberry chocolate brownies recipe, you'll need a 9x9 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.
I love how these raspberry chocolate brownies are so moist and gooey! And the secret ingredients for that texture are brown sugar and vegetable oil! The vegetable oil helps to keep the brownies moist because it doesn't contain any water or solidify when chilled like butter. Brown sugar, similarly, adds moisture for a perfectly chewy texture!
Adding an additional egg or two to these raspberry brownies will definitely make them more cakey.
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.
This is a sign that your batter was over-mixed. Make sure that you don't let your batter mix longer than a minute or so once the eggs are added.
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.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Brownie Recipes You'll Love
- Chocolate Walnut Brownies
- S'mores Brownies
- Triple Chocolate Brownies
- Brownie Mix Cookies with White Chocolate, Cherries and Pistachios
Equipment you may need
For the Brownies
- ¾ cup (170 g) unsalted butter - 1½ sticks, melted and cooled*
- 1 tablespoon (15 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 1 cup (220 g) light brown sugar - packed
- 3 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¾ teaspoon (5 g) sea salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 4 oz (113 g) bittersweet baking chocolate - chopped (or semisweet chocolate)
- Preheat oven to 350°F and position rack in center of oven. Grease a 9x9 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).¾ cup unsalted butter, 1 tablespoon vegetable oil, ¾ cup granulated sugar, 1 cup light brown sugar, 2 teaspoon pure vanilla extract, 3 large eggs
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until JUST combined.¾ teaspoon sea salt, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder
- Gently fold in the chopped chocolate.4 oz bittersweet baking 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.1 6-oz. container fresh raspberries
- 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.¾ cups unsalted butter, 1 ½ teaspoon pure vanilla extract, ½ teaspoon table salt
- Add 2 cups of powdered sugar and beat to incorporate. Add up to one more cup of powdered sugar to achieve desired consistency.3 cups powdered sugar
- 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.Sprinkles or additional shaved chocolate
PIN this raspberry chocolate brownies recipe for later!
Last Updated on January 14, 2022 by Chenée Lewis