These Chocolate Raspberry Brownies are a fruit and chocolate lover’s heaven. They’re rich, chocolatey, fudgy brownies layered with a delicious cream cheese raspberry jam frosting.
Let’s talk brownies. Knock your socks off delicious brownies. I love brownies of all kinds but these raspberry brownies have to be one of my favorite. They are rich, from scratch and topped with a creamy chocolate raspberry frosting.
Once a month I get together with a group of friends to play Bunco. It is a fun excuse to hang out with the girls and catch up. Everyone is in charge of bringing one appetizer, drink or dessert to the party to keep us fed throughout the evening. After all, rolling dice all night can make a girl hungry.
Last month I decided to bring these raspberry brownies and all the ladies went crazy for them. Almost everyone asked for the recipe and wondered what the secret ingredient was in the frosting.
Why You’ll Love These Chocolate Raspberry Brownies
- Simple recipe. Five ingredient brownies and a five ingredient frosting…and you probably have most of what you all ingredients you might already have in your kitchen!
- Perfect for sharing. These brownies are plenty rich, so they’re perfect for cutting into bite-sized pieces and serving at parties.
- Chocolate and raspberry. Need I say more?
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Butter – I use salted butter. If all you have is unsalted, you may want to add a pinch of salt to the batter yourself.
- Chocolate Chips – I recommend semi-sweet chocolate chips for just the right amount of chocolatey flavor.
- Eggs – Eggs bind everything together and create a super fudgy texture.
- Brown Sugar – Adds sweetness and moisture to the batter.
- All-Purpose Flour – Gives the brownies their structure.
- Baking Powder – Provides the batter with a little bit of a lift for lighter, fluffier brownies.
- Raspberry Frosting – We’re making a simple raspberry frosting using semisweet chocolate chips, cream cheese, powdered sugar, and raspberry jam. Optionally, finish your brownies off with a layer of mini chocolate chips or chocolate sprinkles for garnish.
How to Make Chocolate Raspberry Brownies
- Step One: Preheat oven 350°F.
- Step Two: In a small saucepan, melt butter and chocolate chips over low heat. Once melted let chocolate cool slightly.
- Step Three: Beat together eggs and brown sugar in a large bowl.
- Step Four: Stir in melted chocolate.
- Step Five: Whisk flour and baking powder together in a small bowl.
- Step Six: Stir into chocolate mixture.
- Step Seven: Line a 9-inch square baking pan with parchment paper or spray baking pan with non-stick cooking spray.
- Step Eight: Pour brownie mixture in baking pan and bake for 30-35 minutes. Cool.
- Step Nine: For the frosting, melt chocolate chips in the microwave or over a double boiler. Cool slightly.
- Step Ten: Beat together cream cheese and confectioners’ sugar in a small bowl. Mix in jam and then stir in melted chocolate.
- Step Eleven: Spread frosting over brownies.
- Step Twelve: Top with mini chocolate chips or sprinkles.
You probably have everything you need to put together this recipe already on hand!
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Recipe Tips and Tricks
- Line or grease the pan. I like to line the pan with parchment paper so the brownies can easily be lifted out in one piece. If you don’t have parchment paper, you can also grease the pan lightly with cooking spray so the brownies don’t stick on the bottom.
- Don’t overmix the batter. Mix only until just combined for the best texture.
- To check the brownies for doneness, insert a toothpick into the center. If it comes out clean, then they’re ready to go.
- Cool completely. Make sure the brownies are completely cooled off before you add the frosting. If they’re still warm, the cream cheese will just melt.
- For clean slices, run a sharp knife under warm water, dry it off, then slice. Repeat these steps between slices for perfect cuts.
Variations and Substitutions
- Want even more raspberry flavor? Add fresh raspberries or swirl additional raspberry jam into the batter.
- Add nuts. Add a little bit of nutty crunch by stirring in a handful of chopped walnuts or pecans.
- Use another jam. Try strawberry jam, blackberry jam, rhubarb jam, you name it.
- Add baking chips. Try adding some extra texture with semi-sweet chocolate chips or chunks, white chocolate chips, or even peanut butter chips.
Baked and frosted raspberry brownies must be stored in the refrigerator because of the cream cheese frosting. There, they will last for 5-7 days.
You can also store unfrosted brownies at room temperature for 2 days, then add the frosting just before serving.
Can I freeze brownies?
You can freeze these brownies, but you must do so unfrosted. To freeze, bake and cool as directed, then wrap the brownies tightly in plastic wrap and store them in the freezer for up to 1 month.
When you’re ready to serve them, simply thaw them at room temperature, then add the frosting and serve.
What is the Secret to Moist Brownies?
There are a couple of key steps you can take to make sure that your brownies are perfectly moist!
- Spoon and level the flour. To make sure you accurately measure the flour, I recommend spooning it into the measuring cup, then gently leveling it off with your finger. This prevents it from getting too packed in. Too much flour can result in dry brownies.
- Don’t over-bake. Take the brownies out as soon as a toothpick comes out of the center clean. I recommend checking early, then adding time only as needed. Over- baked brownies can quickly become dry.
What Makes Brownies Fudgy?
There are a couple of things that contribute to the overall fudginess of these brownies.
- Brown sugar. The extra moisture in brown sugar creates a softer, fudgier texture.
- Minimal mixing. For the fudgiest texture, mix the brownies only until just combined. Mixing too much will add too much air to the batter resulting in a cakier texture.
- Peanut Butter Cheesecake Brownies
- Brownie Cheesecake Cups
- Reese’s Stuffed Brownies
- Cherry Chocolate Brownies
- Peanut Butter Brownie Cupcakes
- Banana Split Brownies
- Tiramisu Brownies
- Caramel Bacon Brownies
- Salted Caramel Brownies
Chocolate Raspberry Brownies
- ½ cup salted butter
- 1 ¼ cup semisweet chocolate chips
- 2 large eggs
- ¾ cup brown sugar dark or light
- ¾ cup all-purpose flour
- ½ tsp baking powder
- 1 cup semisweet chocolate chips
- 1 package cream cheese 8oz/250g package, softened
- ¼ cup powdered sugar
- ⅓ cup seedless raspberry jam
- Mini chocolate chips, sprinkles optional
- Preheat oven 350℉.
- In a small saucepan, melt butter and chocolate chips over low heat. Once melted let chocolate cool slightly.
- Beat together eggs and brown sugar in a large bowl.
- Stir in melted chocolate.
- Whisk flour and baking powder together in a small bowl and then stir into chocolate mixture.
- Line a 9-inch square baking pan with parchment paper or spray baking pan with non-stick cooking spray.
- Pour brownie mixture in baking pan and bake for 30-35 minutes. Cool.
- For the frosting, melt chocolate chips in the microwave or over a double boiler. Cool slightly.
- Beat together cream cheese and confectioners’ sugar in a small bowl. Mix in jam and then stir in melted chocolate.
- Spread frosting over brownies.
- Optional: Top with mini chocolate chips or sprinkles.
- Store in the refrigerator.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.