Triple Chocolate Raspberry Brownies

Why You’ll Love This Recipe

Triple Chocolate Raspberry Brownies are rich, fudgy, and loaded with three types of chocolate—dark, milk, and white—plus bursts of tart raspberries that balance the sweetness. These indulgent treats are perfect for chocolate lovers and make a stunning addition to dessert tables, celebrations, or a cozy night in with something decadent.

ingredients

this Recipe

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

unsalted buttergranulated sugardark chocolate chipsmilk chocolate chipswhite chocolate chipsunsweetened cocoa powderall-purpose floursaltlarge eggsvanilla extractfresh or frozen raspberries

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

In a saucepan over low heat, melt the butter and dark chocolate chips together, stirring until smooth. Let cool slightly.

In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy.

Slowly add the melted chocolate mixture into the egg mixture, stirring continuously.

Sift in the flour, cocoa powder, and salt, folding gently until just combined.

Stir in the milk and white chocolate chips, then gently fold in the raspberries.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).

Cool completely in the pan before slicing into squares.

Servings and timing

This recipe yields 12-16 brownies.
Preparation time: 15 minutes
Baking time: 30-35 minutes
Cooling time: 30 minutes
Total time: 1 hour 15 minutes

Variations

Use freeze-dried raspberries for a more concentrated tart flavor.
Add chopped nuts like walnuts or pecans for crunch.
Top with a drizzle of melted chocolate or dusting of powdered sugar before serving.
Substitute raspberries with cherries or strawberries for a fruity twist.

storage/reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap individual brownies tightly and store for up to 2 months; thaw at room temperature before serving.
Microwave for 10-15 seconds to enjoy warm and gooey.

FAQs

Can I use frozen raspberries?
Yes, use them straight from the freezer and toss lightly in flour to prevent sinking.

Why use three types of chocolate?
It creates depth of flavor and varied texture, from rich dark to creamy white.

How do I know when the brownies are done?
They should be set on the edges with a slightly soft center and moist crumbs on a toothpick.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust baking time to 35-40 minutes.

Do I need to refrigerate them?
Only if keeping for more than 3 days or if you prefer a firmer texture.

Are they very sweet?
They’re rich and balanced by the tartness of raspberries. You can reduce sugar slightly if desired.

Can I use chocolate chunks instead of chips?
Yes, chopped chocolate bars work just as well and melt beautifully.

Do I need to use parchment paper?
It makes removal and cleanup easier, but you can also grease the pan well.

Can I serve them with ice cream?
Absolutely—vanilla or raspberry swirl ice cream makes a great pairing.

Conclusion

Triple Chocolate Raspberry Brownies are the ultimate treat for anyone who craves rich chocolate flavor with a fruity kick. With their luscious texture, bold cocoa taste, and sweet-tart raspberries, they’re a dessert worth savoring. Whether for a special occasion or an everyday indulgence, these brownies never disappoint.

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