Introduction

These decadent raspberry swirl brownies combine rich chocolate with a fresh, fruity twist. The marbled raspberry sauce adds a beautiful look and a burst of flavor to classic fudgy brownies. Perfect for a special treat or sharing with friends.

Three square chocolate brownies are placed on a white plate with a light golden rim, set on a white marbled textured surface. Each brownie shows a cracked, glossy top layer with visible swirls of deep red raspberry jam mixed into the rich dark chocolate batter, creating marbled patterns on the crust. The brownies appear thick and dense, with a moist, fudgy texture inside, and a few crumbs are scattered around the plate. In the blurred background, part of a white cup and a jar filled with red jam are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup raspberries, fresh or frozen
1/2 cup sugar
A small amount of water

Instructions

Step 1: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly coat the lining with cooking spray to prevent sticking.
Step 2: In a saucepan, combine raspberries, sugar, and a small splash of water. Stir over medium heat until sugar dissolves and the mixture thickens into a sauce. Mash raspberries with a spoon or blend for a smoother texture. Boil for a few minutes, then strain to remove seeds and set aside.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: In a large saucepan, melt butter and chocolate chips over low heat until smooth. Remove from heat and cool; refrigerate to speed cooling if desired.
Step 5: In a separate bowl, whisk eggs with sugar and vanilla until combined. Slowly add this mixture to the cooled chocolate, stirring constantly to prevent scrambling.
Step 6: Add flour, salt, baking powder, and baking soda to the chocolate mixture. Stir until smooth. Pour batter into the prepared pan and spread evenly. Spoon raspberry sauce over the top and gently swirl with a knife for a marbled effect.
Step 7: Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely before removing from the pan and slicing.

Tips & Variations

Use fresh raspberries for a brighter flavor, or frozen if out of season; just thaw before making the sauce.
For extra depth, sprinkle a pinch of cinnamon into the batter.
Try adding chopped nuts or white chocolate chips to the batter for texture.
Chill the batter slightly before baking to reduce spreading and create thicker brownies.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm gently in the microwave for 10–15 seconds. They can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Three square brownie pieces with cracked, glossy, dark brown tops are arranged closely on a white round plate. Each brownie shows swirls of deep red and purple jam mixed into the top layer, creating a marbled pattern. The brownies rest on a white marbled texture surface, with some crumbs scattered nearby. In the background, part of a white cup and a jar filled with red jam are visible, but slightly out of focus. 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 sauce?

Yes, frozen raspberries work well. Just thaw them before cooking to ensure the sauce blends smoothly.

What if I don’t have parchment paper or foil for lining the pan?

You can lightly grease the pan directly, but using parchment or foil with an overhang makes it much easier to remove the brownies without breaking them.

Decadent Raspberry Swirl Brownies Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

These Decadent Raspberry Swirl Brownies combine rich, fudgy chocolate with a vibrant raspberry swirl for a perfect balance of sweet and tart. Featuring a luscious chocolate base infused with melted semi-sweet chocolate chips and a smooth raspberry sauce that is swirled into the batter before baking, these brownies are moist, flavorful, and beautifully marbled. Ideal for chocolate lovers looking for a fruity twist on the classic brownie.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9 brownies (8-inch pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1/2 cup butter
1 1/2 cups semi-sweet chocolate chips (225 grams)
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder

Raspberry Sauce

1/2 cup raspberries, fresh or frozen
1/2 cup sugar
A small splash of water

Instructions

Prepare the Baking Pan: Line an 8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly spray the lining with cooking spray to prevent sticking.
Make the Raspberry Sauce: Combine raspberries, sugar, and a splash of water in a saucepan over medium heat. Stir until sugar dissolves and raspberries break down into a saucy consistency. Mash with a spoon or use an immersion blender for a smoother texture. Bring to a boil for a few minutes, then remove from heat. Strain to remove seeds and set the smooth sauce aside.
Preheat the Oven: Set the oven to 350°F (175°C) so it’s ready for baking once the batter is prepared.
Prepare the Chocolate Mixture: In a larger saucepan, melt butter and chocolate chips over low heat, stirring until smooth and silky. Turn off the heat and allow to cool, placing in the fridge if necessary to expedite cooling.
Mix Ingredients: In a separate bowl, whisk eggs, granulated sugar, and vanilla extract until well combined. Gradually add this mixture to the cooled chocolate mixture, stirring continuously to avoid scrambling the eggs.
Finalize and Bake the Brownie Batter: Add flour, salt, baking powder, and baking soda to the chocolate-egg mixture. Stir until smooth and fully incorporated. Pour the batter into the prepared pan, spreading evenly. Spoon raspberry sauce over the batter and use a knife to gently swirl it, creating a marbled effect.
Bake the Brownies: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice and serve.

Notes

Use fresh or frozen raspberries depending on availability; frozen raspberries may need a slightly longer cooking time for the sauce.
For a smoother raspberry swirl, fully strain the sauce to remove all seeds.
Do not overbake to keep the brownies fudgy; start checking at 28 minutes.
Allow brownies to cool fully to set properly before slicing.
Swirling the raspberry sauce gently avoids blending it fully into the batter, preserving the marbled look.

Keywords: raspberry swirl brownies, chocolate brownies, raspberry sauce, fudgy brownies, dessert recipe, chocolate dessert, swirled brownies