Fudgy raspberry brownies are simple to make at home and deliver a rich, gooey chocolate experience brightened by raspberry jam and fresh fruit. This one-bowl brownie recipe combines melted chocolate and cocoa powder for deep chocolate flavor, then swirls in raspberry jam and fresh raspberries before baking to a tender, fudgy finish.
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These brownies are soft, fudgy, and quick to prepare. A swirl of raspberry jam and a scattering of fresh raspberries make them irresistible.
Serve plain or top with a scoop of brownie-batter ice cream for an extra indulgent treat.
After testing many brownie recipes, this version stands out for its gooey, chewy texture. The one-bowl method keeps the process easy and cleanup minimal.
Why you will love this swirl brownie recipe
- Classic flavor pairing – Chocolate and raspberries are a timeless dessert combination.
- Quick and easy – About 10 minutes of prep and the pan goes into the oven.
- One-bowl method – No special equipment required, just a bowl and a spatula.
Ingredients and substitutions
Please refer to the recipe card below for exact measurements and full baking directions.
- Chocolate – Use a semi-sweet baking chocolate in the 40–62% cacao range for the best balance.
- Unsalted butter – Provides richness and contributes to the fudgy texture.
- Granulated sugar – Adds sweetness and structure.
- Kosher salt – Balances flavors; if using table salt, reduce the amount by half.
- Eggs – Three large eggs give structure and moisture.
- Vanilla – Pure vanilla extract enhances flavor.
- All-purpose flour – Provides the necessary structure.
- Cocoa powder – Adds chocolate intensity; adjust amount slightly depending on brand.
- Fresh raspberries – Drain and pat dry before adding to prevent excess moisture.
- Raspberry jam – Any good-quality jam works well for the swirl.
How to make brownies with fresh raspberries
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
In a medium bowl, melt the butter and chopped dark chocolate together until smooth. Stir in the granulated sugar and kosher salt until combined.
Add the eggs and vanilla, stirring until incorporated. Sprinkle the flour and cocoa powder over the wet ingredients and fold gently until just combined—avoid over-mixing.
Spoon about half the batter into the prepared pan and dollop raspberry jam evenly across the surface in small teaspoons. Use a knife or toothpick to gently swirl the jam into the batter, then sprinkle half the fresh raspberries over the jammed layer.
Top with the remaining batter, additional jam, and the rest of the fresh raspberries. Bake until a toothpick inserted in the center comes out with a few moist crumbs—about 30–35 minutes. Allow the pan to cool on a wire rack; the brownies will continue to set as they cool. If you need to speed cooling, once the pan is cool enough to handle, place it briefly in the refrigerator.
Tips for the best gooey brownies
- Don’t overbake—aim for a toothpick that comes out with a few moist crumbs. Brownies will firm up as they cool.
- If the toothpick has thick batter, they need more time. If it comes out completely clean, they are likely overbaked.
- Ovens vary, so consider using an oven thermometer to confirm temperature accuracy.
- Using a kitchen scale for dry ingredients reduces dishes and improves consistency.
- To chill brownies faster, transfer the pan to the refrigerator once it is safe to handle.
For a gluten-free alternative, try almond flour brownies. For a different presentation, consider making a brownie pie using the same fudgy batter as a base.
How to cut fudgy brownies
- Line the pan with parchment or foil so you can lift the brownies out for cleaner cuts.
- Chilled brownies slice more neatly—refrigerate briefly before cutting for tidy squares.
- Trim the edges with a sharp knife if you want uniform pieces, then cut straight down rather than sawing back and forth. Wipe the knife between cuts for neat slices.
Frequently asked questions
Frozen raspberries release extra moisture and can make the batter too wet; fresh, well-dried raspberries work best.
Tough brownies can result from over-mixing, over-baking, or adding too much flour.
If they are too gooey, return them to the oven for a few minutes to finish baking. Alternatively, refrigerate or freeze the brownies to firm them up if you prefer a very gooey center.
How to store
Store brownies in an airtight container in the refrigerator for 4–5 days.
They also freeze well for up to 3 months; thaw in the refrigerator before serving.
If you make these Raspberry Brownies, please tag @twosugarbugs on Instagram. It’s lovely to see your photos—thank you and happy baking!
More raspberry recipes to enjoy
- Raspberry Opera Cake
- Homemade Raspberry Cake
- Raspberry Crumble Cookies
- White Chocolate Raspberry Cookies
If you make this recipe (or any recipe from Two Sugar Bugs), please return to leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and love hearing from you!
Raspberry Brownies
Fudgy raspberry brownies are easy to make and baked with a swirl of raspberry jam and fresh raspberries for a gooey, flavorful finish.
10 minutes
35 minutes
45 minutes
Ingredients
- 9 tablespoons unsalted butter (128g)
- 6 ounces dark chocolate, chopped (170g)
- 1 cup + 2 tablespoons granulated sugar (225g)
- ½ teaspoon kosher salt
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
- ¼ cup unsweetened cocoa powder (20–24g)
- 2 tablespoons raspberry jam (35–40g)
- 1 cup fresh raspberries, washed and fully dried (125g)
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang. Lightly butter or grease the parchment.
- In a medium bowl, melt the butter and chopped dark chocolate together and stir until smooth. A double boiler or careful microwave work well.
- Stir in the granulated sugar and kosher salt until combined.
- Add the eggs and vanilla, stirring until well incorporated.
- Sift or sprinkle the flour and cocoa powder over the wet ingredients and fold until just combined; avoid over-mixing.
- Spoon half the batter into the prepared pan, dollop with raspberry jam in small portions, swirl gently with a knife or toothpick, and scatter half the fresh raspberries. Top with the remaining batter, jam, and raspberries.
- Bake 30–35 minutes, until a tester comes out with a few moist crumbs. Allow brownies to cool in the pan on a wire rack. If needed, transfer to the refrigerator once the pan is cool enough to handle to speed cooling.
Notes
*Use a semi-sweet baking chocolate in the 40–60% cacao range; baking bars melt more smoothly than chips.
**Cocoa powder weight can vary by brand; adjust as needed.
***It’s better to underbake slightly than to overbake—brownies continue to firm up as they cool and a few moist crumbs on a tester indicate perfect doneness.
Store in an airtight container in the refrigerator for 4–5 days, or freeze up to 3 months.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 180Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 57mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 3g
The nutrition information is an estimate and may vary based on ingredients and portion sizes.