Introduction

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a bright, tangy raspberry swirl. The luscious berry sauce adds a fresh twist to classic brownies, making them an irresistible treat for any occasion.

Three square chocolate brownies sit on a white plate over a white marbled texture surface, each brownie featuring a textured, cracked top layer of rich brown with swirls of deep red raspberry sauce woven into the chocolate. The brownies appear thick and moist with a dense, fudgy inside, while scattered crumbs rest around the plate edges. In the blurred background, part of a white cup and a glass jar filled with red jam add to the scene. The natural lighting highlights the textures and glossy shine of the raspberry sauce on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups semi-sweet chocolate chips
1 tsp vanilla extract
1/2 cup unsalted butter
1/8 tsp baking soda
1/8 tsp baking powder
1/2 cup all-purpose flour
3 eggs (room temperature)
1/2 tsp salt
1 cup granulated sugar
1/2 cup granulated sugar (for raspberry swirl)
Small amount of water
1/2 cup raspberries

Instructions

Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the lining with cooking spray.
Step 2: In a saucepan, combine raspberries, 1/2 cup sugar, and a small splash of water. Stir over medium heat until sugar dissolves and mixture is saucy. Mash raspberries with a spoon or blend for a smoother sauce. Boil for a few minutes, then strain to remove seeds and set aside.
Step 3: Preheat the oven to 350°F (175°C).
Step 4: Melt butter and chocolate chips together over low heat until smooth. Remove from heat and let cool (chill briefly if needed).
Step 5: In a separate bowl, whisk eggs with 1 cup sugar and vanilla extract until combined. Gradually add this to the cooled chocolate mixture, stirring constantly to prevent scrambling.
Step 6: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir to form a smooth batter. Pour into the prepared pan, spread evenly. Spoon raspberry sauce over the batter and gently swirl with a knife to create a marbled effect.
Step 7: Bake for 30 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely before lifting out and slicing.

Tips & Variations

Use high-quality chocolate chips for a richer flavor and smoother texture.
For a chunkier raspberry swirl, skip straining the sauce to keep seeds and bits of fruit.
Room temperature eggs help the batter come together more smoothly and prevent curdling.
Try swapping raspberries for other berries like blueberries or blackberries for a different fruity twist.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10–15 seconds to enjoy a warm, gooey bite. For longer storage, freeze wrapped brownies for up to 3 months and thaw at room temperature before serving.

How to Serve

A square brownie with three distinct layers is shown on a white plate. The bottom layer is thick, dark brown, and dense with a moist texture. The middle layer has a glossy, deep red cherry filling that peeks through on two sides. The top layer is a cracked, lighter brown crust with swirls of lighter and darker brown, giving it a marbled look. The plate sits on a white marbled surface, and in the background, blurred pieces of similar brownies are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Thaw them slightly before cooking to ensure even sauce consistency.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. This indicates a fudgy texture.

Decadent Raspberry Swirl Brownies Recipe

Print Recipe

★★★★★

4.7 from 729 reviews

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a vibrant raspberry swirl for an indulgent dessert that balances sweet and tart flavors. The silky chocolate batter merges with a smooth, homemade raspberry sauce, creating a beautiful marbled effect and a burst of fruity freshness in every bite.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings (3×3 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1 1/2 cups semi-sweet chocolate chips
1 tsp vanilla extract
1/2 cup unsalted butter
1/8 tsp baking soda
1/8 tsp baking powder
1/2 cup all-purpose flour
3 eggs (room temperature)
1/2 tsp salt (fine sea salt)
1 cup granulated sugar

Raspberry Swirl

1/2 cup granulated sugar
a small amount of water (about 1-2 tbsp)
1/2 cup raspberries

Instructions

Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal, then lightly coat the lining with cooking spray to prevent sticking.
Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and a small splash of water. Stir over medium heat until the sugar dissolves and the mixture becomes saucy. Mash the raspberries with a spoon or use an immersion blender for a smoother texture. Bring the sauce to a boil for a few minutes, then turn off the heat. Strain the sauce to remove seeds and set aside.
Preheat the Oven: Preheat your oven to 350°F (175°C) to be ready for baking once the batter is prepared.
Prepare the Chocolate Mixture: In a large saucepan, melt the butter and semi-sweet chocolate chips together over low heat, stirring occasionally until silky smooth. Remove from heat and let cool, placing in the fridge if desired to speed cooling.
Mix Ingredients: In a separate bowl, whisk eggs with sugar and vanilla extract until well combined. Slowly add the egg mixture to the cooled chocolate mixture, stirring continuously to temper the eggs and avoid scrambling.
Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate and egg mixture. Stir until fully combined and a smooth batter forms. Pour the batter into the prepared baking dish, spreading evenly. Spoon dollops of the raspberry sauce over the batter and use a knife to gently swirl the sauce in, creating a marbled effect.
Bake the Brownies: Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow the brownies to cool completely in the pan before using the parchment or foil overhang to lift them out. Slice and serve.

Notes

Use room temperature eggs to improve the emulsion and texture of the batter.
For a smoother raspberry swirl, use an immersion blender and strain the sauce to remove seeds.
Adjust the amount of raspberry sauce for a stronger or subtler fruit flavor.
Do not overbake to keep the brownies fudgy; check with a toothpick at 30 minutes.
Let brownies cool completely to set properly before slicing.

Keywords: raspberry swirl brownies, chocolate raspberry brownies, fudgy brownies, dessert recipe, homemade brownies, baked brownies