Description

Decadently rich and fudgy Triple Chocolate Raspberry Brownies combine the perfect balance of bittersweet cocoa, creamy white and dark chocolate chips, and bursts of tart fresh raspberries. Baked to perfection, these brownies offer moist, fudgy centers with a glossy finish and are ideal for satisfying chocolate cravings while adding a fresh fruity twist.

Ingredients

Scale

Brownie Batter

2 1/2 cups granulated sugar (500g)
1 cup butter, melted
1 tbsp vanilla extract
4 large eggs
1 1/2 cups all-purpose flour (about 195g)
1 cup unsweetened cocoa powder (about 80g)
1/2 tsp salt

Add-ins

1/2 cup chocolate chips
1/2 cup white chocolate chips
1 cup fresh or frozen raspberries (not thawed)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal of the brownies or alternatively, spray the pan with a non-stick spray.
Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, melted butter, and vanilla extract until the mixture is smooth and well combined.
Add Eggs: Incorporate the eggs one at a time into the sugar and butter mixture, beating well after each addition to ensure a smooth batter.
Combine Dry Ingredients: Gently fold in the all-purpose flour, unsweetened cocoa powder, and salt until just combined, being careful not to overmix to keep the brownies tender.
Fold in Chocolate and Raspberries: Stir in the chocolate chips, white chocolate chips, and raspberries, reserving a portion of the chocolate chips and raspberries to sprinkle on top if desired.
Transfer and Bake: Spread the brownie batter evenly into the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with moist, fudgy crumbs. Avoid overbaking; the brownies should appear mostly set with a slightly glossy center.
Cool and Slice: Allow the brownies to cool completely in the pan. For neater slices, refrigerate them for several hours before cutting.

Notes

Using parchment paper makes removing the brownies from the pan easier and helps in clean slicing.
Do not thaw frozen raspberries before adding to the batter to prevent excess moisture.
The brownies continue to set as they cool, so be careful not to overbake to maintain a fudgy texture.
Refrigerate the brownies before slicing for cleaner, more uniform pieces.