Brownie fans, get ready to swoon! These Double Chocolate Raspberry Brownies are decadently rich, fudgy, and bursting with luscious chocolate flavor, perfectly complemented by bright, tangy raspberries. Each bite is a heavenly mix of gooey chocolate and fruity zing, making them an irresistible dessert or snack. Easy to love and impossible to resist, they’re the ultimate treat for anyone with a sweet tooth.
Are you all ready for my big news??
Whipped has seen some fun changes over the past couple months but this has to be my very favorite!
Over the past couple months I’ve been having so much fun expanding my blog beyond just healthy baking and into all kinds of cooking. It feels good to eat good, and it feels even better to share my healthier recipes with all of you! That’s why the new change is taking my healthy cooking one (delicious!) step further.
We all know the basics of healthy eating… make half your grains whole, load up on fruits and veggies… eat more lean meat, less red; exercise… drink water…. pick up the turkey sandwich… put down the Big Mac!
But what about picking foods for stronger hair? Better eyesight? What should I eat Sunday morning….after the 4am pizza and cocktails…
I want to know what meal I should make on Tuesday morning when I have a gigantic presentation to give at 10 am!
That’s why I am teaming up with a registered dietitian, and one of my very best friends, Ashley to help me figure out the fun in nutrition and put a stop to my webMD obsession.
Ingredients :
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 ounces unsweetened chocolate
- 2 ounces bittersweet chocolate
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons unsweetened applesauce
- 1 1/4 cups sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup semisweet chocolate chips
- 3 tablespoons raspberry jam
How to Make Double Chocolate Raspberry Brownies and My Big News :
Step 1
First preheat oven to 325 degrees and coat an 8×8 inch baking pan with cooking spray and whisk together flour, salt, and baking powder in a small bowl. Set aside then in a large heat safe bowl melt chocolates in the microwave for about 1 1/2 minutes, stopping to stir with a rubber spatula every 30 seconds, until smooth.
Step 2
Second add oil, applesauce, sugar, and vanilla; mix until combined and add eggs, one at a time, stirring briskly until each is incorporated then add flour and mix just until combined. Stir in chocolate chips. Pour batter into pan.
Step 3
Finally Carefully drop raspberry jam in tiny spoonfuls over batter and using a knife, cut in jam to marble and bake 50-55 minutes or until a toothpick inserted into the center of the pan comes out almost clean, with most crumbs then cool completely before cutting.
Double Chocolate Raspberry Brownies and My Big News Tips :
Use fresh raspberries when possible for the best flavor. If using frozen, pat them dry so they don’t add extra water.
Don’t overmix the batter this keeps the brownies fudgy and not cakey.
For extra indulgence, swirl a spoonful of raspberry jam into the batter before baking.
If you love richer brownies, use dark chocolate chunks instead of semi sweet.
Let the brownies cool before cutting so they don’t fall apart.
Use parchment paper to line your pan for easy lifting and clean up.
Frequently Asked Questions (FAQ)
Can I use frozen raspberries instead of fresh?
Yes, just make sure to pat them dry to avoid extra moisture.
Can I skip the raspberries?
Of course! They add flavor, but the brownies will still be rich and delicious without them.
How do I make the brownies extra fudgy?
Take them out of the oven when a toothpick has moist crumbs not clean.
Can I add nuts to the recipe?
Yes, chopped walnuts or pecans add a great crunch.
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Double Chocolate Raspberry Brownies
Course: DessertCuisine: AmericanDifficulty: Easy16
servings15
minutes35
minutes220
kcalRich, fudgy, and bursting with flavor, these Double Chocolate Raspberry Brownies combine gooey chocolate chunks with juicy raspberries for a dessert that’s both indulgent and refreshing perfect for celebrations or a sweet everyday treat.
Ingredients
2/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate
2 ounces bittersweet chocolate
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons unsweetened applesauce
1 1/4 cups sugar
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup semisweet chocolate chips
3 tablespoons raspberry jam
Directions
- First preheat oven to 325 degrees and coat an 8×8 inch baking pan with cooking spray and whisk together flour, salt, and baking powder in a small bowl. Set aside then in a large heat safe bowl melt chocolates in the microwave for about 1 1/2 minutes, stopping to stir with a rubber spatula every 30 seconds, until smooth.
- Second add oil, applesauce, sugar, and vanilla; mix until combined and add eggs, one at a time, stirring briskly until each is incorporated then add flour and mix just until combined. Stir in chocolate chips. Pour batter into pan.
- Finally Carefully drop raspberry jam in tiny spoonfuls over batter and using a knife, cut in jam to marble and bake 50-55 minutes or until a toothpick inserted into the center of the pan comes out almost clean, with most crumbs then cool completely before cutting.
Notes
- Fruit Prep : pat raspberries dry with a paper towel before folding them in so they don’t release too much juice.
- Double Chocolate Magic : use both cocoa powder and chocolate chips/chunks for extra fudgy richness.
- Don’t Overbake : remove brownies when the center is just set slightly underbaked means fudgier texture.
- Cool Completely : let brownies cool fully before cutting so they hold shape and don’t crumble.
