Why You’ll Love This Recipe

Triple Chocolate Raspberry Brownies are an indulgent treat for chocolate lovers with a fruity twist. Packed with dark, milk, and white chocolate, these brownies are rich, fudgy, and perfectly balanced by the tart burst of fresh raspberries. They’re ideal for celebrations, dessert tables, or anytime you crave a decadent homemade chocolate dessert.

ingredients

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

unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
baking powder
dark chocolate chips
milk chocolate chips
white chocolate chips
fresh raspberries

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

In a saucepan, melt the butter over low heat, then stir in the granulated and brown sugars until combined.

Remove from heat and allow to cool slightly before whisking in the eggs and vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the dark, milk, and white chocolate chips, followed by the fresh 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.

Allow the brownies to cool completely in the pan before slicing.

Servings and timing

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

Variations

Add a swirl of raspberry jam on top before baking for extra fruit flavor.
Use freeze-dried raspberries for a more intense tartness.
Sprinkle sea salt on top after baking for a sweet-salty contrast.
Swap one type of chocolate chip for chopped nuts if desired.

storage/reheating

Store brownies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for extended freshness.
To reheat, warm a brownie in the microwave for 10–15 seconds.
Brownies can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.

How do I know when brownies are done?
Check with a toothpick—moist crumbs are okay, but it shouldn’t be wet.

Why did my brownies turn out cakey?
Overmixing or overbaking can cause a cakier texture; mix just until combined.

Can I use a smaller pan?
Yes, but the baking time will need to be adjusted; the brownies will be thicker.

Can I omit one type of chocolate?
Absolutely, though using all three creates a rich depth of flavor.

Are these brownies very sweet?
They’re rich and sweet but balanced by the raspberries’ tartness.

Can I add espresso powder?
Yes, a teaspoon of espresso powder enhances the chocolate flavor.

Do these travel well?
Yes, they hold together nicely and are great for packing or gifting.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend for best results.

Can I make them dairy-free?
Substitute butter and chocolate chips with dairy-free versions.

Conclusion

Triple Chocolate Raspberry Brownies deliver everything you want in a dessert—fudgy texture, deep chocolate flavor, and bright fruity notes. Whether for a dinner party or a quiet night in, these brownies satisfy every craving and look as impressive as they taste. Once you try them, they’re sure to become a go-to favorite.