Raspberry Brownies Recipe
If you’re anything like me and love a fudgy, rich treat with a fruity twist, you’re in for a delight with this Raspberry Brownies Recipe. It’s not just your average brownie — the fresh raspberries and sweet raspberry jam create bursts of flavor that make every bite feel special. Seriously, once I tried these, they quickly became a go-to when I want something simple but wow-worthy. Keep reading, because I’m going to walk you through everything you need to know to get them just right.
Why This Recipe Works
- Simple Yet Flavorful: Using a boxed brownie mix keeps things easy but the addition of raspberries and jam floods it with fresh, natural sweetness.
- Texture Contrast: The juicy raspberries add a moist pop against the fudgy, dense brownie base.
- Visual Appeal: Those swirls of raspberry jam on top make these brownies look as if you spent hours on them.
- Minimal Fuss: You don’t have to make brownies from scratch to impress — this recipe proves simplicity can shine.
Ingredients & Why They Work
The magic of this Raspberry Brownies Recipe is in combining the classic richness of a boxed brownie mix with two types of raspberries — fresh for texture and jam for that sweet-tart punch. Here’s why I choose these ingredients and a few tips for shopping smart!
- Boxed Brownie Mix: The base that keeps this easy, ensuring a consistent fudgy texture without all the measuring and mess.
- Raspberries: Fresh raspberries bring juicy bursts and a little tang, which balances the sweetness perfectly.
- Raspberry Jam: Swirling in raspberry jam adds an intense fruity flavor and a glossy look on top that’s just irresistible.
- Non-stick Spray: Essential so your brownies come out clean and slice easily — trust me, it saves a headache!
Make It Your Way
I love trying little tweaks to this Raspberry Brownies Recipe depending on the season, or just what I’m craving. You can personalize it in tons of ways without losing that simple charm.
- Variation: Once, I swapped raspberry jam for a mix of blackberry and raspberry preserves — the flavor was just as incredible and gave a little depth. I highly recommend experimenting with different berry jams!
- Dairy-Free Option: Try the recipe with a dairy-free boxed brownie mix and use coconut oil instead of butter if you want to keep it vegan-friendly (just be mindful the flavors might shift slightly).
- Adding Nuts: Toss in chopped walnuts or pecans for added crunch, which balances the softness of the raspberries.
Step-by-Step: How I Make Raspberry Brownies Recipe
Step 1: Prep with Love
First things first, let’s get that oven preheated to the temperature your brownie mix calls for—usually around 350°F (175°C). Don’t skip spraying your 8×8 pan with non-stick spray. I learned the hard way once when my brownies stuck like glue, so giving it a good coat makes cleanup and cutting way easier.
Step 2: Mix It Up
Follow the instructions on your boxed brownie mix to prepare the batter — whether it’s eggs, oil, or water. Once you have your batter ready, gently fold in one cup of fresh raspberries. Be gentle here; you want them mixed evenly but not totally crushed.
Step 3: Swirl and Decorate
Pour your batter into the prepared pan and then drop small dollops of raspberry jam across the top. Take the tip of a knife and swirl it lightly through the jam and batter — it creates those gorgeous patterns and ensures every bite gets a bit of that jammy goodness. Then, press a few more raspberries on top for that popping jewel effect.
Step 4: Bake & Enjoy
Bake according to the brownie mix instructions—usually 45-50 minutes. I find checking at 45 minutes with a toothpick works best; it should come out mostly clean except for a few moist crumbs. Let them cool before slicing so the raspberry swirls don’t run everywhere. Patience here really pays off!
Tips from My Kitchen
- Fresh vs Frozen Raspberries: Fresh raspberries work best here to retain their shape; frozen ones tend to bleed too much into the batter.
- Swirling Technique: Use a gentle hand with the knife to swirl jam — overmixing will blend it too much and lose the pretty marbling effect.
- Cooling Time: Let your brownies cool completely before cutting to avoid crumbling and preserve the beautiful raspberry pockets.
- Pan Choice Matters: Using an 8×8 pan gives the perfect thickness—not too thin or too thick—leading to that fudgy-chewy texture I love.
How to Serve Raspberry Brownies Recipe
Garnishes
I often sprinkle a light dusting of powdered sugar right before serving — it adds a hint of elegance and tenderness to the look. Fresh raspberries or a small dollop of whipped cream give a delightful finishing touch, making them feel extra special.
Side Dishes
For a simple dessert plate, I love serving these raspberry brownies with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A cup of strong coffee or a fruity herbal tea pairs beautifully too, balancing the rich flavors.
Creative Ways to Present
For parties, I like cutting brownies into bite-sized squares and sticking a toothpick in each — they make perfect finger food. Layered on a dessert platter alongside fresh berries, they steal the show. Or try warming a brownie slightly and topping it with mascarpone and fresh mint leaves for a fancy twist.
Make Ahead and Storage
Storing Leftovers
I usually store leftover raspberry brownies in an airtight container at room temperature for up to three days. If it’s warm in your kitchen, popping them in the fridge helps them last longer without drying out. Just remember to bring them back to room temp before eating for the best flavor.
Freezing
These brownies freeze beautifully! Just wrap individual squares tightly in plastic wrap and then place them inside a freezer bag. They keep well up to two months. When you’re ready, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
I warm leftover brownies in the microwave for about 10-15 seconds — just enough to revive the texture without making them soggy. This little trick brings back that freshly baked feeling quickly, especially when paired with a scoop of ice cream.
FAQs
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Can I use frozen raspberries in this Raspberry Brownies Recipe?
While you can technically use frozen raspberries, I don’t recommend it. Frozen berries tend to release more juice, which can make the batter soggy or overly wet. If you do use frozen, be sure to thaw and gently drain excess liquid before folding them in.
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Do I have to use raspberry jam, or can I substitute another flavor?
You can definitely get creative here! While raspberry jam enhances the berry flavor perfectly, other jams like strawberry or blackberry will work nicely and add their own unique twist. Just keep the quantity the same for best results.
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How do I prevent the raspberry jam from sinking to the bottom?
Instead of mixing the jam into your batter, drop small dollops on top after spreading the batter into the pan and swirl gently with a knife. This keeps the jam visible on top and prevents it from sinking.
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Can I make these brownies gluten-free?
Absolutely! Use a gluten-free boxed brownie mix and double-check all your ingredients (like raspberry jam) don’t contain gluten additives. The result is just as delicious without the gluten.
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What’s the best pan size for this Raspberry Brownies Recipe?
An 8×8 inch pan is ideal for this recipe. It creates brownies that are thick enough to be fudgy while still baking evenly. Using a bigger or smaller pan will affect the thickness and baking time.
Final Thoughts
This Raspberry Brownies Recipe is one of those simple treats that surprises you — showing that boxed mixes don’t need to be boring when you add fresh ingredients and a little love. It’s become one of my favorite quick desserts to bring to potlucks or to sneak a square after dinner. I hope you give this a try, and that it becomes a family favorite in your kitchen too. Trust me, once you taste that fresh raspberry sweetness swirled into fudgy chocolate, you’ll want to make it again and again.
Print
Raspberry Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these delicious Raspberry Brownies combining the rich, fudgy texture of classic boxed brownies with fresh raspberries and swirls of raspberry jam for a burst of fruity flavor.
Ingredients
Main Ingredients
- 1 box brownie mix (plus required ingredients on the box)
- 1 cup raspberries
- 2 tbsp raspberry jam
Instructions
- Preheat Oven: Preheat your oven to the temperature specified on the brownie mix box for an 8 x 8 inch pan. Lightly spray the pan with non-stick cooking spray and set aside.
- Prepare Brownie Batter: Follow the instructions on the brownie mix box to prepare the batter, mixing all required ingredients thoroughly until smooth.
- Add Raspberries: Gently fold 1 cup of fresh raspberries into the prepared brownie batter, being careful not to crush them too much.
- Swirl Raspberry Jam: Drop small dollops of raspberry jam on the surface of the batter. Use the tip of a knife to swirl the jam into the batter for a marbled effect.
- Add Topping Raspberries: Press additional raspberries into the top layer of the batter to enhance flavor and presentation.
- Bake Brownies: Place the pan in the oven and bake according to the time suggested on the brownie mix box, typically about 50 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares and serving.
Notes
- Use fresh or frozen raspberries if fresh are unavailable; thaw and drain well to avoid excess moisture.
- Swirling the raspberry jam gently prevents over-mixing, preserving the distinct fruit flavor and pattern.
- Check doneness with a toothpick to avoid overbaking and maintain fudgy texture.
- For extra flavor, consider adding a teaspoon of vanilla extract into the brownie mix batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie (approx. 2 x 2 inches)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
