Raspberry Fudge Brownies

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

Raspberry Fudge Brownies


  • 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


  1. 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.
  2. In a medium saucepan, melt the butter over medium high heat.
  3. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
  4. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
  5. Add the flour and continue to mix. Fold in the raspberries and set aside.
  6. 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.
  7. (For the best results for cutting the brownies – chill the brownies before cutting and then let them come to room temperature.)
  8. Serve with glasses of champagne with raspberries garnished on top!

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  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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