Triple Chocolate Raspberry Brownies

Triple Chocolate Raspberry Brownies are rich, fudgy, and indulgent bars packed with layers of chocolate flavor from cocoa, dark chocolate, and white chocolate, all balanced by the tart burst of fresh raspberries. These bakery-style brownies are a showstopping treat perfect for any chocolate lover.

Why You’ll Love This Recipe

• Triple Chocolate Punch: Cocoa powder, dark chocolate chips, and white chocolate chips for deep flavor complexity.
• Perfectly Fudgy: Moist and dense with a crackly top and soft, melt-in-your-mouth texture.
• Tart-Sweet Combo: Raspberries add a fresh, tangy note that cuts through the richness.
• Simple to Make: One-bowl batter, no mixer needed.
• Elegant and Decadent: Ideal for gifting, holidays, or an elevated dessert tray.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted
• 2½ cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup dark chocolate chips
• ½ cup white chocolate chips
• 1 cup fresh or frozen raspberries (do not thaw if using frozen)

Directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease lightly.
2. Mix wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla. Add eggs one at a time, whisking well after each addition.
3. Add dry ingredients: Stir in flour, cocoa powder, and salt until just combined—do not overmix.
4. Fold in chocolate and berries: Gently mix in the dark and white chocolate chips, then fold in raspberries.
5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs. Do not overbake.
6. Cool completely in the pan. For clean cuts, chill for at least 1 hour before slicing.

Servings and Timing

• Servings: 24 brownies
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes (plus cooling time)

Variations

• Nutty Option: Add ½ cup chopped walnuts or pecans.
• Extra Chocolate: Drizzle melted dark or white chocolate on top once cooled.
• Berry Swap: Substitute raspberries with blueberries or chopped cherries.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps up to 5 days in the fridge; texture will firm up.
• Freezing: Freeze tightly wrapped for up to 2 months. Thaw at room temp.
• Reheating: Warm in microwave for 10–15 seconds for a gooey bite.

FAQs

Can I use frozen raspberries?

Yes, just don’t thaw them first—they’ll hold their shape better in the batter.

How do I get shiny tops on brownies?

Beat the sugar and eggs thoroughly, and don’t overmix once the flour is added.

Can I make these in advance?

Absolutely! They’re even better the next day after the flavors meld.

What cocoa powder should I use?

Use unsweetened natural cocoa for the best texture and flavor.

Can I add a cream cheese swirl?

Yes! Dollop and swirl softened cream cheese mixed with sugar and an egg before baking.

How do I cut brownies cleanly?

Chill them and use a sharp knife wiped clean between cuts.

Can I use milk chocolate instead of dark?

Yes, but it will make the brownies sweeter and less intense.

Can I halve the recipe?

Yes, bake in an 8×8-inch pan and reduce baking time to 20–25 minutes.

Can I skip the white chocolate?

Yes, feel free to leave it out or replace with more dark chocolate or nuts.

Are these brownies freezer-friendly?

Definitely—wrap well and freeze up to 2 months for best freshness.

Conclusion

Triple Chocolate Raspberry Brownies are the ultimate dessert for chocolate lovers who want something a little extra. With their rich, fudgy base, decadent chocolate mix-ins, and a tangy raspberry twist, they’re irresistible from the first bite to the last. Perfect for any occasion—or no occasion at all.

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