Raspberry Fudge Brownies

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After being gone for a solid 11 days on my Chilean adventure, I was craving some mellow time at home with Thomas. There’s really nothing better than having a date night at home including a few glasses of champagne and something decadent – like these Raspberry Fudge Brownies! And perhaps a big salad to even things out.

Raspberry Fudge Brownies

I whipped up a batch of these – based on my all time favorite brownie recipe – and folded in some fresh raspberries! It was pure perfection!

We enjoyed these, a few glasses of champers, and a movie! It was the most perfect relaxing and delicious date night! When people ask me why I am a chef or why I do what I do, the answer is so simple… I love feeding people. I think cooking with love, sharing food with friends, family and loved ones, and letting everyone enjoy is one of life’s best pleasures. Throw in a bottle of bubbles and it’s bound to be a perfect evening.

Raspberry Fudge Brownies

These Raspberry Fudge Brownies are a perfect example of something made with love! It’s the only brownie recipe I’ll ever use – as it’s decadent, moist, rich and perfect! Plus it requires very minimal dishes – which makes me love it even more.

Raspberry Fudge Brownies

Raspberry Fudge Brownies

Course Dessert
Cuisine American
Servings 12


  • 10 tablespoons 1 1/4 sticks unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cold large eggs
  • 1/2 cup all-purpose flour
  • 1 1/2 cups Driscoll’s Raspberries


  • Preheat the oven to 325 degrees F. Line a 9x9 baking pan with tin foil, leaving enough foil over the sides so you can easily lift the brownies out when they are done.
  • In a medium saucepan, melt the butter over medium high heat.
  • Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
  • Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
  • Add the flour and continue to mix. Fold in the raspberries and set aside.
  • Spray the 9x9 foil lined pan with baking spray. Transfer the batter into the prepared pan and place it into the oven. Bake for 30-35 minutes until a sharp knife can be inserted into the brownies and comes out clean. Let the brownies rest for at least 30 minutes before serving.
  • (For the best results for cutting the brownies – chill the brownies before cutting and then let them come to room temperature.)
  • Serve with glasses of champagne with raspberries garnished on top!


  1. I LOOOOOOVE Driscoll’s raspberries. I buy two containers each week thinking I’m gonna make a recipe and then I end up eating them. Hopefully I can save some and make these brownies. I love the idea!!!

  2. I love this Alice Medrich brownie recipe too. It’s so easy, you dont have to melt chocolate (or use it – I mean cocoa powder is cheaper anyway!) and the results are always fudgy perfection. These brownies are PERFECT Gaby! I love the raspberries in them. Pinned. And that glass of bubbly, I want that too 🙂

  3. I think it’s hard to improve upon a good chocolate brownie, but adding raspberries sounds like it may do just that. Definitely making these.

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