These fudgy chocolate brownies topped with raspberry sauce and chocolate ganache are incredible! They are rich, light, and fluffy, featuring a cake-like texture.
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Why I love this recipe
This recipe is a small batch and makes 4 brownies, perfect for a small dinner party, a family of four, Valentine’s Day, or a romantic dessert for two 2 nights in a row!
Need a main dish? Try this Orzo Tuscan Shrimp for Two or this Bacon Cream Cheese Chicken.
Expert tips
Try using blueberries or strawberries as an alternative to raspberries.
You can also mix the raspberry sauce into the brownie batter before pouring it into the buttered pan.
Store leftovers in an airtight container in the fridge for 4-5 days.
Process shots for Raspberry and Chocolate Brownie
You may also
- Fudgy Brownies
- Fruit Brownie Pizza
- Chocolate Covered Cherry Brownies
- Jack Daniel’s Whiskey Fudge
- 4-Ingredient Banana Brownies
- Peanut Butter Brownies
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Chocolate Raspberry Brownies Recipe
Equipment
Ingredients
For the Brownies:
- ¼ cup cocoa powder
- ⅛ tsp baking soda
- 2 Tbsp melted butter
- ⅛ cup boiling water
Add in the order listed:
- ⅔ cup sugar
- 1 egg (slightly beaten)
- 2 Tbsp melted butter
- ½ tsp vanilla extract
- ½ cup flour
- ⅛ tsp salt
- ⅓ cup semisweet chocolate chips
For the Raspberry Sauce:
- ½ cup fresh raspberries ((slice each in half))
- 2 tsp sugar
- 1 tsp cornstarch
- ⅛ cup water
For the Chocolate Ganache:
- ⅔ cup semisweet chocolate chips
- ⅓ cup heavy whipping cream
Instructions
- Preheat the oven to 350 F.
- In the bowl of a stand mixer (or other medium bowl and hand mixer), combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.
- With the mixer on lowest speed add in the order listed: 2/3 cup sugar, egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Fold in 1/3 cup semi-sweet chocolate chips.
- Pour the chocolate mixture into a 6×6 buttered cake pan and bake for 30 minutes or until the brownies begin to pull away from the sides. It is done when a toothpick inserted in the center of the brownies comes out clean. Cool completely in the pan on a wire rack.
- While the brownies are cooling make raspberry sauce. In a small saucepan combine raspberries, 2 teaspoons sugar, cornstarch, and 1/8 cup water. Bring to a boil and cook for 5 minutes until the sauce thickens. Allow the sauce to cool slightly.
- While raspberry sauce is cooling make chocolate ganache. In a small saucepan combine 2/3 cup chocolate chips and heavy cream over low heat. Stir constantly until the ganache is smooth and creamy.
- Pour the melted chocolate ganache over the top of brownies and spread evenly. Top with raspberry sauce spreading evenly over brownies. Use a toothpick or butter knife and gently swirl the ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!
Notes
- Try using blueberries or strawberries as an alternative to raspberries.
- You can also mix the raspberry sauce into the brownie batter before pouring it into the buttered pan.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Thursday 9th of May 2024
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