Valentine’s Day is fast approaching. You know what your significant other needs? The fudgiest, gooiest, most decadent chocolate raspberry brownies you’ve ever seen. These chocolate raspberry brownies have raspberry preserves in the batter, making them even more gooey and raspberry-y. They’re a crowd pleaser, too, so remember that sharing is caring.
These are just so freakin’ good…and worth every ounce of indulgence. These brownies just melt in your mouth. And can we talk about the corner of the brownies? They’re crispy on the outside and gooey and decadent on the inside. It’s a killer combination.
Brownies are a weakness of mine. Both kiddos still refer to any dessert as brownies. I’d like to tell you it’s because I make them all the time but I think it has more to do with Connor being in love with the brownies at California Tortilla since he was a baby. Despite us trying to now transition them to refer to desserts by their proper name, “brownie” is still the catch-all phrase for all things dessert, which makes it really confusing when I’m making actual brownies. And secret confession: I find myself referring to dessert as brownies <<face plant>>. California Tortilla has nothing on these brownies.
These chocolate raspberry brownies don’t take long to make from scratch either, so don’t be shy if you’ve never made brownies from scratch. They’re way better than boxed brownies if you can’t believe it…and I love me some boxed brownies.
This creation was inspired by Diane Morrissey, who makes you instantly hungry in a matter of seconds after looking at her food on Insta.
Fudgy Chocolate Raspberry Brownies
- 1 1/4 cup dark chocolate chips1 cup
- 2 sticks unsalted butter
- 2 teaspoons kosher salt
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tablespoon vanilla
- 4 large eggs
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 cup raspberry preserves
- 1 cup fresh raspberries
- Preheat oven to 350 degrees F. Line a 13″ x 9″ baking dish with parchment and set aside.
- In a bowl set over a pan of simmering hot water, melt chocolate chips and butter. Stir until completely melted. (Be careful not to burn the chocolate…use only simmering water)Add salt, sugars, and vanilla and whisk into batter.
- Add eggs and whisk until they are fully incorporated. Stir in flour, cocoa powder and raspberry preserves.
- Pour mixture into prepared pan. Top with raspberries. Bake for 25 minutes. (These brownies are fudgy…so a knife shouldn’t come out clean when you test them or you’ve over baked.)Allow to cool on a wire rack, cut, and serve!