These Triple-Chocolate Brownies with Raspberries are incredible! If you love fudgy brownies and the chocolate-raspberry flavor combo, you have to make them! They're gooey, rich and so satisfying!
Attention Chocolate Lovers: You're welcome.
These triple-chocolate raspberry brownies are going to rock your world.
They're so decadent, almost like a raspberry truffle. I've been making them for four years, and they never disappoint.
Raspberries: I always use fresh raspberries, but you could use frozen ones. I would pat them dry first. You shouldn't need to thaw them.
Chocolate: We're using bittersweet chocolate chips, semisweet chocolate chips and unsweetened cocoa for these triple chocolate brownies. Then, for an extra layer of flavor and a little sweetness, we're adding white chocolate chips.
I hope no one minds.
The combination is rich, satisfying and hits all the notes for chocolate lovers. But, if you're a fan of dark chocolate, you're really going to swoon over these!
Brown sugar: I always use dark brown sugar, which contains more molasses than light brown sugar and makes these brownies extra moist and flavorful. But you could substitute light brown sugar with no problem.
Butter: This recipe calls for salted butter, but you can use unsalted if you add a little extra salt to the batter. You'd need an extra ¼ teaspoon of salt per stick of butter.
Make the brownie batter
See the recipe card at the end of this post for full instructions, but here's an overview:
- Cut up the butter and add it to a microwave-safe bowl.
- Melt the butter in the microwave and add the bittersweet and semisweet chocolate chips.
- Melt the chocolate in the microwave and stir to combine with the butter. Add the brown sugar and salt.
- Beat with a mixer to combine, then add the vanilla. Add one egg at a time, beating after each addition.
- Add the flour and cocoa and stir just until combined.
- Stir in the white chocolate chips.
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.)
Add the raspberries
- Rinse the raspberries and look inside each one to remove any debris. Let the raspberries drain, open ends down, on paper towels.
- Pat the berries dry and add half of them to the brownie batter. Stir gently to combine.
- Transfer the batter to a greased, foil-lined pan. Spread evenly and top with the remaining raspberries, open ends facing up.
- For easy removal of the brownies, grease the pan, then line it with foil that's also greased. Use enough foil so it overhangs on each end. You can fold it around the edges and use it as handles later to lift out the baked brownies.
- Don't overbake. The brownies are done when a tootpick inserted in the center comes out with moist crumbs.
- After the pan of brownies has cooled, refrigerate it for two or three hours to allow the brownies to chill and set before slicing them. It's easier to cut chilled brownies without breaking them.
How to serve triple chocolate brownies
It's best to cut these rich, fudgy brownies into small bars or squares. They're incredibly satisfying for chocolate lovers, and a little goes a long way.
Serve the brownies chilled or at room temperature. Keep in mind, the longer they sit out, the gooier they'll become.
I keep mine in the freezer and get my chocolate fix by taking one out to thaw for a few minutes and eating it cold. It tastes like a fudge bar!
They're delicious plain but are heavenly with ice cream. (OMG!)
You also could layer them with chocolate pudding and whipped cream for a chocolate trifle dessert. You could use the pudding recipe from this Brownie-Bottom Chocolate Pudding Pie.
Frequently asked questions
It's best to store these gooey brownies in the refrigerator so they'll be firm enough. Refrigerate them in a tightly sealed container for up to three days, since they contain raspberries. You also can freeze them.
Slice the cooled brownies into portions first, so you can grab them individually from the freezer as needed. Store them in an airtight container. If you need to stack layers, separate them with wax paper or parchment paper.
Eat the brownies within three months, for best quality.
These triple fudge brownies taste delicious cold, so you can just let them sit out at room temperature for a few minutes first. Or, you can defrost them in the microwave on a low setting for around seven seconds.
More chocolate recipes to love
- Frosted Brownies
- Torta Caprese (Flourless Chocolate-Almond Cake)
- Chocolate Cheesecake (Gluten-Free)
- Chocolate-Orange Bars
And if you love raspberry desserts, don't miss this Angel Food Cake with Raspberries!
If you try these Triple Chocolate Brownies with Raspberries, be sure to leave a comment and a rating!
Triple Chocolate Brownies with Raspberries
- 12 ounces fresh raspberries (divided use; see notes for frozen raspberries)
- 16 tablespoons salted butter
- ¾ cup bittersweet chocolate chips (Ghirardelli 60% cacaco)
- ½ cup semisweet chocolate chips
- 2 cups dark brown sugar
- ⅛ teaspoon salt
- 1 tablespoon vanilla
- 3 extra-large eggs
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ cup white chocolate chips (I like Ghirardelli)
- Clean the raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set the 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 it as handles later. Grease the foil, making sure to get the sides.
- Cut up the butter into pieces and add them to a 2-quart glass bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
- Add the 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 the brown sugar and salt to the bowl and beat with a mixer until blended.
- Add the vanilla. Then add one egg at a time, beating well after each addition.
- Stir in the flour and cocoa, just until combined.
- Gently stir in the white chocolate chips.
- Gently pat the 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, open ends facing up, 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 the brownies and transfer them to a large cutting board. Cut the brownies into the size you desire. I recommend small portions, since they're rich.
- Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for up to three days in the refrigerator. You also can freeze the brownies in an airtight container, separating each layer with wax paper or parchment paper. Eat them within three months, for best quality.
(Recipe Source: Cooking with Mamma C. Originally published on January 16, 2018 and updated now with additional photos and information.)