Raspberry Brownies

Raspberry brownies are thick, fudgy chocolate squares bursting with fresh raspberry flavor and swirled with jam. This easy recipe starts with a box brownie mix but adds fresh berries and raspberry jam to create something that tastes completely homemade. The sweet-tart raspberries cut through the rich chocolate for a brownie that’s special enough for Valentine’s Day or any time you want a fruity chocolate treat.

Why You’ll Love This Recipe

• Starts with a convenient brownie mix, so you’re not measuring out tons of ingredients from scratch
• Fresh raspberries add beautiful color and bright flavor that makes these feel fancy
• That raspberry jam swirl on top looks impressive but takes only seconds to create
• Fudgy centers stay soft and moist for days, getting even better as they sit
• Perfect for Valentine’s Day, Mother’s Day, or any celebration that could use some pink

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Ingredients You’ll Need

• 1 box brownie mix (plus whatever the box calls for: eggs, oil, water)
• 1 cup fresh raspberries
• 2 tablespoons raspberry jam
• Additional fresh raspberries for pressing into the top

Why These Ingredients Work

Box brownie mix gives you a reliable, foolproof base that turns out fudgy and delicious every single time. No need to measure out flour, cocoa powder, and leavening agents when someone else already did that work for you. Fresh raspberries hold their shape and bright flavor much better than frozen ones, which can turn mushy and release too much liquid into your batter.

The raspberries you stir into the batter create little pockets of tart fruit throughout the brownies, while the ones pressed into the top before baking look gorgeous and give you that fresh berry flavor in every bite. Raspberry jam adds concentrated fruit flavor and creates that pretty swirled effect on top that makes these brownies look bakery-quality. It also gives you extra raspberry taste without adding more liquid that could make the texture weird.

Essential Tools and Equipment

• 8×8-inch baking pan (stick to this size for thick, fudgy brownies)
• Parchment paper or non-stick spray for easy removal
• Large mixing bowl for the batter
• Butter knife or toothpick for swirling the jam
• Wire cooling rack

Step-by-Step Instructions

Step 1: Prep Your Pan

Preheat your oven to whatever temperature the brownie box tells you to use for an 8×8-inch pan (usually 325 to 350°F). Spray your pan really well with non-stick spray or line it with parchment paper that hangs over two sides, which makes lifting the brownies out so much easier later.

Step 2: Mix Your Brownie Batter

Prepare your boxed brownie mix exactly like the directions on the back tell you, using whatever eggs, oil, and water measurements it calls for. Mix it just until everything comes together and you don’t see dry mix anymore, but don’t beat it to death or your brownies will be tough instead of fudgy.

Step 3: Fold in the Raspberries

Gently stir one cup of fresh raspberries into your brownie batter, being careful not to smash them up too much. You want some to stay mostly whole so you get those nice pockets of fruit throughout the brownies instead of just pink-tinted chocolate.

Step 4: Spread and Decorate

Pour the raspberry-studded batter into your prepared pan and spread it out evenly with a spatula, making sure to get it into all the corners. Drop small spoonfuls of raspberry jam randomly across the top of the batter, about 6 to 8 dollops total. Use the tip of a butter knife or a toothpick to swirl the jam through just the top layer of batter, creating pretty marble patterns.

Step 5: Add More Berries

Press additional fresh raspberries into the top of the batter, spacing them out so every brownie square will get at least one or two berries. They’ll sink slightly as they bake, which is perfect and looks beautiful.

Step 6: Bake Until Just Set

Slide your pan into the preheated oven and bake for however long the box directs, checking a few minutes early since ovens vary. The brownies are done when the edges look set and start to pull away from the pan, but the center still jiggles just slightly. A toothpick poked in the middle should come out with fudgy crumbs, not wet batter, but definitely not clean either.

Step 7: Cool Completely

Let the brownies cool completely in the pan on a wire rack before you even think about cutting them. This takes at least an hour, maybe two, and I know it’s torture to wait. But warm brownies fall apart into a crumbly mess, while cooled brownies cut into perfect, fudgy squares.

You Must Know

Don’t overbake these brownies or they’ll turn dry and cakey instead of fudgy and moist. Pull them from the oven when they still look slightly underdone in the very center. They’ll continue cooking from residual heat as they cool in the pan, and you’ll end up with that perfect gooey texture everyone loves.

Personal Secret: I always line my pan with parchment paper that hangs over two opposite sides like handles. When the brownies are completely cool, I can lift the entire slab out of the pan and transfer it to a cutting board.

Pro Tips & Cooking Hacks

• Chill the brownies in the refrigerator for 30 minutes before cutting for the neatest slices that don’t crumble
• Wipe your knife clean between each cut and you’ll get professional-looking squares with clean edges
• Add a handful of white chocolate chips along with the raspberries for extra sweetness
• Use a plastic knife instead of metal for the absolute cleanest cuts through the jam swirl
• Don’t skip adding those extra raspberries on top, they make all the difference in how pretty these look

Flavor Variations & Suggestions

Swap the raspberries for blackberries, blueberries, or sliced strawberries if that’s what you have on hand or what’s in season. Each berry brings its own flavor and looks beautiful. Mix in some lemon zest with the berries for a bright, citrusy note that really wakes up the chocolate. Try using different jam flavors like strawberry, cherry, or even apricot for a completely different fruit experience.

Add a teaspoon of almond extract to the batter along with the vanilla for that classic chocolate-almond-raspberry combination that tastes so elegant. Sprinkle some chopped dark chocolate or chocolate chips on top before baking for extra chocolate intensity. You can even drizzle melted white chocolate over the cooled brownies in thin lines for a fancy look.

Make-Ahead Options

These brownies actually taste better the day after you make them because the flavors have time to meld together and develop. Bake them a full day ahead, let them cool completely, then cover the pan tightly with plastic wrap or aluminum foil. Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days if your kitchen is really warm.

For longer storage, cut the cooled brownies into squares and wrap each one individually in plastic wrap, then store them all in a freezer bag or airtight container. They’ll keep frozen for up to 3 months. Thaw them at room temperature for about an hour, or warm frozen brownies in the microwave for 15 to 20 seconds for that fresh-baked feel.

What to Serve With Raspberry Brownies

These brownies are absolutely delicious warmed up slightly and served with vanilla ice cream melting on top. The cold ice cream against the warm brownie is pure heaven, and the vanilla really brings out the raspberry flavor. Whipped cream and a few extra fresh raspberries make a simple but elegant dessert that looks fancy with almost no effort.

For afternoon tea or a casual gathering, serve these brownies alongside shortbread cookies, lemon bars, and fresh fruit for a varied dessert spread. They pair beautifully with coffee, hot tea, or cold milk. During the holidays, add them to your cookie platter for something different that still feels festive.

Allergy Information

Traditional brownie mixes contain wheat, eggs, and sometimes milk depending on the brand. Check the box carefully and read all the ingredients if you’re dealing with allergies. Gluten-free brownie mixes work perfectly for this recipe and nobody will know the difference. For egg-free versions, look for vegan brownie mixes that use flax eggs or other substitutes.

The raspberries themselves are naturally free of all common allergens. Just make sure your jam doesn’t contain any unexpected ingredients, and you’re good to go. Some brands add gelatin or other additives that might be problematic for certain diets.

Storage & Reheating

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The fudgy texture actually improves after a day or two as the moisture redistributes throughout the brownies. Layer parchment paper between stacked brownies to prevent them from sticking together.

To reheat refrigerated brownies, microwave individual squares for 10 to 15 seconds until they’re just warm. Don’t overdo it or the chocolate will get too hot and burn your mouth. For a crowd, wrap the brownies in aluminum foil and warm them in a 300°F oven for about 10 minutes. They’re also perfectly delicious served cold straight from the fridge if you prefer.

Questions I Get Asked A Lot

Can I use frozen raspberries instead of fresh?

You can, but the results won’t be quite as good. Frozen raspberries release a lot more liquid as they thaw and bake, which can make your brownies soggy and turn the batter an unappealing grayish-purple color. If frozen is all you have, don’t thaw them first. Toss them frozen into the batter so they release less liquid.

What if I don’t have raspberry jam?

Any seedless jam or jelly will work beautifully here. Try strawberry jam for a different berry flavor, or even orange marmalade for something unexpected. Nutella creates a wonderful chocolate-hazelnut swirl that’s equally delicious. You can also skip the jam swirl entirely and the brownies will still be great with just the fresh raspberries mixed in.

My brownies are cakey instead of fudgy. What happened?

You probably overbaked them or used a mix specifically designed for cake-like brownies. Check the box and look for terms like “fudgy” or “chewy” rather than “cake-like”. Also make sure you’re pulling them from the oven when they still look slightly underdone in the center.

How do I know when the brownies are done?

The edges should look set and dry, pulling away slightly from the sides of the pan. The center should still jiggle just a tiny bit when you gently shake the pan. A toothpick inserted in the middle should come out with moist, fudgy crumbs sticking to it, not wet batter, but definitely not completely clean.

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