Introduction

Decadent Raspberry Swirl Brownies combine rich chocolate with a bright, fruity twist. These fudgy treats are perfect for anyone who loves the classic brownie but wants a burst of fresh raspberry flavor in every bite.

The image shows three square pieces of chocolate brownies on a white plate. Each brownie has two visible layers: a dark brown, dense, and fudgy base layer, and a top crust that is cracked and lighter brown with shiny spots. On the top crust, there are swirls of dark chocolate and bright red raspberry jam mixed in a wavy pattern, adding a touch of color and texture contrast. The plate sits on a wooden surface with some small crumbs scattered around the brownies. In the background, part of a white cup and a jar with red jam are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup sugar (for raspberry sauce)
A small amount of water (for raspberry sauce)

Instructions

Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
Step 2: In a saucepan, combine raspberries, 1/2 cup sugar, and a small splash of water. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries or blend for a smoother texture. Bring to a boil for a few minutes, then remove from heat. Strain to remove seeds and set aside.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: In a larger saucepan, melt the butter and chocolate chips over low heat until smooth. Turn off the heat and allow to cool. To speed cooling, you may place the pan in the fridge briefly.
Step 5: In a separate bowl, whisk eggs, 1 cup sugar, and vanilla extract until combined. Gradually add this mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
Step 6: Add flour, salt, baking powder, and baking soda to the chocolate mixture. Stir until smooth and fully combined. Pour batter into the prepared pan, spreading evenly. Spoon the raspberry sauce in small amounts over the batter and use a knife to swirl it gently, creating a marbled effect.
Step 7: Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow brownies to cool completely before lifting out with the parchment or foil overhang. Slice and serve.

Tips & Variations

Use frozen raspberries if fresh aren’t available; just thaw before making the sauce.
For extra richness, fold in chopped nuts or white chocolate chips into the batter before baking.
Chilling the batter briefly before baking can help intensify the chocolate flavor.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, fresh-baked texture.

How to Serve

A single square piece of brownie sits on a white plate with a crunchy, cracked top layer in dark brown. Below this is a moist, rich chocolate layer with visible texture. Swirled on the top is a marbled layer of creamy beige and dark chocolate with two bright red cherry or berry sections peeking through, adding a glossy contrast. The background surface is a white marbled texture with other brownies blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Just thaw them first and drain any excess liquid before cooking the sauce.

How do I prevent the eggs from scrambling when mixing?

Make sure the melted chocolate mixture is cool before adding the eggs, and add the eggs slowly while stirring continuously to temper them gently.

Decadent Raspberry Swirl Brownies Recipe

Print Recipe

★★★★★

5 from 51 reviews

These decadent raspberry swirl brownies combine rich, fudgy chocolate with a tart, sweet raspberry sauce swirled throughout for a stunning marbled effect and a burst of fresh flavor with every bite. Perfectly balanced and visually appealing, they make an irresistible treat for any occasion.

Author: Stella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder

Raspberry Sauce

1/2 cup raspberries, fresh or frozen
1/2 cup sugar
A small amount of water (approximately 2 tablespoons)

Instructions

Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving some overhang to easily lift the brownies out after baking. Lightly coat the lining with cooking spray to prevent sticking.
Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and a splash of water. Heat over medium, stirring until sugar dissolves and raspberries break down. Mash with a spoon or blend with an immersion blender for smoother texture. Bring to a boil for a few minutes, then turn off heat. Strain the sauce to remove seeds and set aside.
Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the batter is prepared.
Prepare the Chocolate Mixture: In a larger saucepan, melt butter and chocolate chips over low heat until silky and smooth. Remove from heat and cool—placing in the refrigerator briefly can speed this process.
Mix Ingredients: Whisk eggs, sugar, and vanilla extract together in a separate bowl until well combined. Gradually add this egg mixture into the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir until smooth. Pour into the prepared pan, spreading evenly. Spoon raspberry sauce over batter and use a knife to gently swirl the sauce to create a marbled effect.
Bake the Brownies: Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow brownies to cool completely in the pan. Lift out using the parchment or foil overhang, slice, and serve.

Notes

For a smoother raspberry sauce, blend thoroughly and strain to remove seeds.
Cooling the chocolate mixture before adding eggs is essential to prevent scrambling.
Use fresh or frozen raspberries interchangeably; if using frozen, thaw and drain excess water.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
The raspberry swirl adds a fresh tartness that perfectly balances the richness of the chocolate.

Keywords: brownies, raspberry swirl, chocolate brownies, dessert, baked brownies, raspberry sauce