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–+ servings
Raspberry Brownies

Raspberry Brownies That Are Fudgy and Oh-So-Easy to Make

Raspberry Brownies are fudgy, easy to make, and bursting with the delightful flavor of fresh raspberries.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Just add water, oil, and eggs as listed on the box.
  • 2 large Eggs Can substitute with flax eggs or applesauce for vegan option.
  • 1/3 cup Vegetable Oil Coconut oil can be used as an alternative.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Use firm and ripe raspberries for best flavor.
  • 2 tablespoons Raspberry Jam Any favorite fruit jam can be used.
For Topping (optional)
  • 1/2 cup More Raspberries Press into the top before baking.
  • 1 tablespoon Powdered Sugar For dusting on top.
  • 1/4 cup Chocolate Drizzle Melted chocolate drizzled on top before serving.

Equipment

  • 8x8 inch baking pan
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch pan.
  2. Combine the brownie mix with the ingredients from the box: eggs, water, and oil. Stir until just combined.
  3. Fold in 1 cup of fresh raspberries gently into the batter.
  4. Spoon 2 tablespoons of raspberry jam in dollops over the top and swirl gently throughout the batter.
  5. Press additional raspberries gently into the surface of the batter.
  6. Bake the brownies for about 20-25 minutes, checking for doneness.
  7. Allow the brownies to cool completely in the pan before cutting.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These brownies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 3 months.

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