We love these triple chocolate raspberry brownies! They’re fudgy, gooey and so satisfying!
Happy New Year! Since it’s already mid-January, we’ll just skip the healthy posts and jump right into chocolate and Valentine’s Day, okay?
Seriously, I’m sorry for my extended break. It was longer than I’d planned.
We said goodbye to my dear aunt, who passed away on New Year’s Day. Then, I got whiplash. I also started a second round of physical therapy for my back and began a new work gig.
Pass the Ibuprofen and some triple chocolate raspberry brownies, please.
The good news is, I’ve been enjoying a 2×3-inch brownie almost every day, and still lost three pounds. What?!!
Don’t get me wrong. These are incredibly rich, and shouldn’t be mistaken for diet treats.
But, I’ve been trying to make healthy food choices all day. Then, in the evening, I allow myself this one indulgence. This fudgy, gooey, chocolate raspberry brownie indulgence.
It’s got dark chocolate, semi-sweet chocolate and white chocolate chips. Oh, and some cocoa. So, technically there are four kinds of chocolate, but triple chocolate chips.
I hope no one minds.
For the love of raspberry and chocolate, you have to try these! Even my daughter, who’s super picky about brownies and desserts in general, thinks these are fabulous.
I made these for her New Year’s Eve party and then again on Sunday. She spied the pan in the fridge before she left for college (sob!) and asked for the whole thing.
I gave her half. Because I needed to take photos.
Also, life is better when you’re looking forward to a chocolate raspberry brownie at the end of the day.
P.S. I love the convenience of using a 2-quart glass batter bowl to melt butter and chocolate in the microwave and then mix in my ingredients. I have a Pampered Chef bowl, but this one looks nice too. (Those are affiliate links.)
(Recipe Source: Inspired by these dark chocolate raspberry brownies from A Happy Food Dance)
Triple Chocolate Raspberry Brownies
- 12 ounces fresh raspberries (divided use)
- 16 tablespoons salted butter
- 3/4 cup bittersweet chocolate chips (Ghirardelli 60% cacaco)
- 1/2 cup semisweet chocolate chips
- 2 cups dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon vanilla
- 3 extra-large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup white chocolate chips (I like Ghirardelli)
- Clean your raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set your raspberries, hole-side down, in a single layer on paper towels to dry.
- Preheat your oven to 350 degrees F. Grease a 9x13 baking pan with cooking or baking spray. Line the pan with foil, with extra overhanging on each end, so you can fold it around the edges of the pan and use as handles later. Grease the foil, making sure to get the sides.
- Cut up your butter into pieces and add them to a 2-quart glass batter bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
- Add your bittersweet and semisweet chocolate chips to the bowl (save the white ones for later.) Heat the chocolate and butter for 30 seconds on high, then stir. Heat for another 15 seconds or so, just until the chocolate melts. Stir to combine.
- Add your brown sugar and salt to the bowl and beat with a mixer until blended.
- Add your vanilla. Then add one egg at a time, beating well after each addition.
- Stir in your flour and cocoa, just until combined.
- Gently stir in your white chocolate chips.
- Gently pat your raspberries with a paper towel to remove excess moisture. Add half of the raspberries to the batter and gently stir them in, trying not to break them.
- Transfer the brownie batter to your baking ban. Smooth it with a spatula until it's even. Place the rest of the raspberries on top of the batter, in a single layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the pan cool on a wire rack. Then refrigerate the pan of brownies for 2-3 hours to chill and set. When you're ready to cut them, use the foil handles to lift out your brownies and transfer them to a large cutting board. Cut the brownies into the size you desire.
- Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for several days in the refrigerator. You can freeze the brownies in plastic freezer bags and wait a couple minutes before eating them frozen. (They'll taste like fudge bars!)