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Raspberry Fudge Brownies

Course: Dessert
Cuisine: American
Servings: 12
Author: Gaby


  • 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!