A raspberry brownie cake is a creamy brownie with a full chocolate flavor, topped with fresh sweet raspberries. A small bite that makes everybody very happy. And such an easy recipe!
Chocolate and Raspberries are a Great Combination
This Raspberry Brownie Cake is the kind of bake I trust for any occasion - birthdays, Sunday lunches, or those "we need something chocolate" moments. The recipe is tested, reliable, and delivers that perfect balance between silky chocolate and the gentle tartness of fresh raspberries.
It's not a cake you fuss over; it's a cake you enjoy making. You melt the chocolate slowly, whip the eggs until fluffy, and fold it all together like generations of home bakers have done before. I often serve it slightly warm, maybe with a bit of powdered sugar dusted on top, or a dollop of cream on the side. It slices beautifully, holds its shape, and somehow tastes even better the next day.
This is the kind of recipe you keep in your back pocket - because when you bring it to the table, you already know it's going to be a success.
This recipe is adapted from Katrins favoriete recepten (a Dutch blog).
Tips for Raspberry White Chocolate Brownies Easy Bake
- Always sift the flour, cocoa, and baking powder for a light, airy texture.
- Melt the chocolate and butter over simmering water (au bain-marie) to avoid burning.
- Fresh raspberries give the best flavor, but frozen ones work too-don't thaw before adding.
- Don't overmix once you've added the flour; you want to keep the batter light.
- Bake until the top is set but the inside still feels slightly soft-brownies should never be dry.
- Let the cake cool completely before slicing for neat pieces.
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📖 Recipe
RECIPE CARD
Ingredients
- 6 oz. dark chocolate, chopped
- 1½ sticks butter, in small cubes
- 3 eggs, size L
- ⅔ cup light brown sugar
- 1⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons Dutch unprocessed cocoa
- 2 oz. white chocolate, chopped
- 2 cups raspberries, fresh or freezed
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350°F and line a springform (10 inches (ca. 25 cm) in diameter) with parchment paper.
- Melt the dark chocolate and butter over a bain-marie until smooth.6 oz. dark chocolate, 1½ sticks butter
- In a large bowl, beat the eggs and sugar for 5 minutes until pale and airy.3 eggs, ⅔ cup light brown sugar
- Sift flour, cocoa, salt, and baking powder over the egg mixture and fold in gently.1⅓ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, 3 tablespoons Dutch unprocessed cocoa
- Add the melted chocolate mixture and fold gently through the batter with a spatula until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Scatter raspberries and white chocolate pieces evenly over the batter.2 oz. white chocolate, 2 cups raspberries
- Bake for about 35 minutes, until the top is firm but the center is still slightly soft.
- Cool in the tin, then transfer to a rack. Dust with powdered sugar if desired.
Notes
- Swap raspberries for cherries or blackberries.
- Add ¼ cup of chopped nuts for extra crunch.
- Use milk chocolate for a milder flavor.
- Store covered at room temperature for up to 3 days or in the fridge for 5 days. Freeze for up to 2 months- TIP: wrap slices individually for easy thawing.
Nutrition
Kim Guzman says
Looks great! I just need to pick up some raspberries.
Jessie says
you had me at brownie! Delicious!
Andréa says
Thank you!