Brownies with Raspberry Sauce

These fudgy Brownies with Raspberry Sauce and Chocolate Ganache are amazing! They are super chocolaty, light, and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache.

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.

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

cocoa powder

baking soda

egg

butter

vanilla extract

flour

salt

fresh raspberries

sugar

cornstarch

semisweet chocolate chips

heavy whipping cream

Substitutions

Try using blueberries or strawberries instead of raspberries.

Equipment used for this recipe

• stand mixer or hand mixer
• 6×6 cake pan
• wire rack
• saucepans

How to make Brownies with Chocolate Ganache

Step 1 – Heat oven to 350 degrees F.

Step 2 – In the bowl of a stand mixer (or other medium bowl and electric mixer), combine cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.

Step 3 – With the mixer on the lowest speed add in the order listed: 2/3 cup sugar, slightly beaten egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Then, fold in 1/3 cup semi-sweet chocolate chips.

Step 4 – Pour the brownie batter into a small 6 x 6 buttered cake pan. Bake for 30 minutes or until brownies begin to pull away from the sides. It is done when a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Step 5 – While the brownies are cooling make the sauce.  In a small saucepan combine the 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.

Step 6 – While the raspberry sauce is cooling make the chocolate ganache. In a small saucepan combine 2/3 cup semi-sweet chocolate chips and heavy cream over low heat. Stir constantly until the ganache is smooth and creamy.

Step 7 – Pour or drizzle the smooth chocolate ganache over the top of the cooled brownies. Top with the raspberry sauce 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!

Pro Tips

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.

You may also

• Fudgy Brownies
• Fruit Brownie Pizza
• Chocolate Covered Cherry Brownies
• Jack Daniel’s Whiskey Fudge
• 4 Ingredient Banana Brownies

Brownies with Raspberry Sauce

Zona House

These decadent Brownies with Raspberry Sauce and Chocolate Ganache are super chocolaty, light, and fluffy with a cake-like texture and topped with a fresh raspberry sauce and smooth, creamy chocolate ganache.

4.77 from 21 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 4 Brownies

Calories 660 kcal

Equipment

• KitchenAid 5 Qt. Stand Mixer
• 6x6x3 inch Square Cake Pan
• Cooling Rack
• Farberware Small Sauce Pan 1 Quart, Silver

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Ingredients

1x2x3x

US CustomaryMetric

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

Get ingredients with

Instructions

 

• Preheat oven to 350 F.
  
• In the bowl of a stand mixer (or other medium bowl and hand mixer), combine 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 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 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

• 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

Serving: 1Calories: 660kcalCarbohydrates: 77gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 225mgPotassium: 415mgFiber: 7gSugar: 53gVitamin A: 728IUVitamin C: 4mgCalcium: 64mgIron: 5mg

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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!