Raspberry Brownie Cake

Raspberry Brownie Cake


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Tired of making the same batch of brownies that don’t satisfy your craving needs? Try a new batch with this Raspberry Brownie Cake! Sometimes we get tired of eating chocolate. To intake our fruit portion, why not add raspberries to your brownie cake? It’s the perfect balance for you sweet tooth. Ditch the regular brownies and make a batch with this recipe!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1 cup of dark chocolate, chopped
  • ½ of milk chocolate, chopped
  • 1 cup of unsalted butter
  • 2 cups of light brown sugar
  • 4 eggs
  • 2/3 cup of all-purpose flour
  • ¼ cup of cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup raspberries, divided

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Preheat the oven at 350F. With a 9x9inch deep square baking pan, line it up with parchment paper.
Place the chocolate and butter in a heat proof boil and let it boil over a pot of simmering water to melt. Be sure to stir often to prevent the chocolate form burning. When the chocolate is completely melted, add the sugar and stir nicely. Remove the chocolate from the heat and let it cool for 5-10 minutes.
Using a large mixing bowl, place the chocolate mixture into the bowl and beat in the eggs one at a time and mix well. Sift the flour and cocoa powder and mix nicely. Incorporate the vanilla into the batter.
Fold half of the raspberries into the batter and stir gently. Pour the batter into the baking pan and smooth the top with a spatula or a spoon. Sprinkle the remaining raspberries on top of the batter. Let it bake for 30 minutes.
Let it brownies cool completely on a cooling wire rack. When the brownies are cooled down, use a knife to cut into scares.

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