Name: Dark Chocolate Raspberry Brownies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1/2 cup unsalted butter; 1 1/2 ounces semi-sweet chocolate baking bar (coarsely chopped); 1 cup granulated sugar; 1/3 cup light brown sugar; 2 large eggs (room temperature); 1 1/2 teaspoons vanilla extract; 2/3 cup all-purpose flour; 2/3 cup Dutch-processed cocoa powder; 3/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; 1 cup fresh raspberries; 2 Tablespoons raspberry preserves

These dark chocolate raspberry brownies are seriously fudgy and loaded with fresh raspberries and chocolate chips with a beautiful jammy swirl on top. The simple recipe comes together in just one bowl and takes only 20 minutes of hands-on time. They're easy enough to make on a weeknight but impressive enough to bring to a party!

Side view of a chocolate brownie with fresh raspberries.

Chocolate and berries go together like peanut butter and jelly (case in point, these easy homemade chocolate covered strawberries), so it was time to add a fruity chocolate brownie recipe to our recipe box!

These raspberry brownies took more trial and error to perfect than I expected, given that they're adapted from my fudgy one-bowl brownie recipe, but the extra effort to get this simple brownie recipe just right was SO worth it!

The fresh raspberries in these brownies add a lot of moisture, so I wanted to be sure that they would turn out fudgy but not too gooey. I tested different amounts of fruit and preserves along with different ratios of dry ingredients and bake times so make sure the texture is just right.

The result is a fudgy, intensely chocolatey brownie with bright bursts of fresh berry flavor and a beautiful swirl of raspberry preserves. It's a berries-and-chocolate lover's dream!

Brownie batter with fresh raspberries and chocolate chips in a glass mixing bowl with a rubber spatula.

Why You'll Love This Recipe

There's a lot to love about these dark chocolate raspberry brownies!

Double the Chocolate - The brownie batter uses both melted chocolate and cocoa powder together to give these brownies the richest, deepest chocolate flavor. The melted chocolate adds fudgy texture while the cocoa powder layers in a dark chocolate flavor that makes these brownies delightfully rich. The chocolate chips throughout are an added bonus!
Fresh Raspberry Flavor - Folding fresh raspberries directly into the batter means you get bursts of tart, juicy fruit in every bite rather than just on top.
Easy to Make - These fudgy raspberry brownies take just 20 minutes to whip up before baking. The batter is simple to mix in just one bowl. Even marbling the preserves into the batter is simpler than it looks: just add small dollops of the preserves on top and drag a knife through in a swirling pattern.

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white background.

Dutch-Processed Cocoa Powder - I chose Dutch-processed cocoa powder to give these brownies a smooth, dark chocolate flavor that works really well with the bright tartness of the raspberries. If you can't find Dutch-processed cocoa powder in the baking aisle at your local grocery store, you can grab some on Amazon. Or if you prefer the flavor of natural unsweetened cocoa powder that will work in this recipe, too.

Fresh Raspberries - Fresh raspberries are really the star here. They provide delicious pops of fresh berry flavor throughout the brownies. I don't recommend substituting frozen berries, since they'll add too much moisture to the brownies.

Raspberry Preserves - The raspberry preserves (or jam) adds a bit of concentrated berry flavor while also creating a beautiful marbled swirl on the top of each brownie. I used seeded preserves, but you can use seedless if you prefer.

Semi-Sweet Chocolate - Both the chopped baking bar (melted with the butter) and the chocolate chips folded into the batter give these brownies an added dose of balanced chocolate flavor. You could use bittersweet chocolate for an even darker flavor.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Melted butter and chocolate in a glass mixing bowl with a metal whisk.

Step 1: Melt butter and chocolate in the microwave and whisk until smooth.

Wet ingredients blended together in a glass mixing bowl with a metal whisk.

Step 2: Add both sugars and whisk until combined. Add eggs and vanilla and whisk until combined.

Brownie batter in a glass mixing bowl with a rubber spatula.

Step 3: Add flour, cocoa powder, and salt and fold into the sugar mixture until just a few streaks remain.

Brownie batter with raspberries in a glass mixing bowl with a rubber spatula.

Step 4: Add chocolate chips and raspberries and fold into the batter.

Brownie batter with fresh raspberries in a square baking pan.

Step 5: Spread the batter into an 8x8 light metal pan lined with parchment paper. Add raspberry preserves on top and swirl it into the batter. Add a few more raspberries on top.

Baked brownies with fresh raspberries in a square baking pan.

Step 6: Bake the brownies at 350°F for 40-45 minutes.

Allison's Top Tips

If your cocoa powder is lumpy, I recommend sifting it for the best brownie texture.

Be gentle when folding in the fresh raspberries. They're delicate and will break apart if you stir too aggressively. A few light folds with a rubber spatula is all you need.

For extra pretty brownies, press a few reserved raspberries gently onto the top right after swirling the preserves. This gives them that bakery-style look that' is honestly so's actually really easy to pull off.

Let the brownies cool completely before slicing. I know it's hard to wait, but cutting into warm brownies makes a real mess, especially when they're full of fruit. If you really struggle to wait to dig into a hot-from-the-oven pan of brownies, I created this easy skillet brownie for you!

Overhead view of chocolate brownies with a raspberry jam swirl and fresh raspberries.

Storage Instructions

Because of the fresh berries in these brownies, I recommend storing leftover brownies in the fridge in an airtight container for up to 4 days.

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