If you love the combination of raspberry + chocolate, you will swoon over these brownies. They are tall, thick, fudgy brownies that are studded with fresh raspberries. The contrast of dark chocolate and vibrant red raspberries is divine. Perfect for Valentine’s Day, or summer baking when berries are abundant. If you love raspberry flavored desserts, make sure to check out my Raspberry Bars, No-Bake Raspberry Cheesecake and Raspberry Almond Thumbprint Cookies.
Tips & substitutions
Gluten free? Substitute a quality gluten free all purpose flour, such as King Arthur Blend.Milk – I used soy milk, but you can use any non-dairy milk. It can be sweetened or unsweetened.Don’t have fresh raspberries? Try warming up about 1 cup of raspberry jam instead, whisk it, then swirl it into the batter before baking.Use dark cocoa powder (dutch processed) for best results here. You can use natural cocoa if desired, but the brownies will be lighter in color and a bit different in taste.
Want more brownie recipes?
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