These Chocolate Raspberry Brownies are deliciously easy and such a perfect flavor combo!
These Chocolate Raspberry Brownies are so easy to make. Based on my Mint Brownies, you will love the three layers of deliciousness.
How to Make Raspberry Brownies
This is just a brief overview. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the brownies. I took a shortcut here and used a box mix, but you could absolutely use your favorite brownie recipe.
- Whip up the raspberry layer. Combine powdered sugar, butter, and raspberry extract. Pour it over the cooled brownies.
- Make the chocolate layer. Malte butter and chocolate together. Pour it over the chilled raspberry layer and let it set.
Raspberry Extract
Raspberry extract is easy to find near the vanilla extract. It is simple to use, and makes for a delicious raspberry flavor in these brownies. You can also find it on Amazon.
Food Coloring
You will notice that this recipe calls for red food coloring. It helps get that gorgeous pink color in the raspberry layer. If you are intolerant to food dyes, and we have someone in our family who is, you can buy natural food coloring. You can get that pink color but with all natural ingredients.
Natural Food Coloring
Storing
Store leftovers in an airtight container for up to one week. If you stack them, I suggest using parchment or wax paper between the layers. These can be stored at room temperature, but the chocolate layer will hold better if they are refrigerated.
These brownies freeze really well. Freeze them in a single layer for a few hours. Then transfer them, stacking them, in an airtight container. They can be stored in the freezer for up to three months.
More Bar Recipes
If you make this Raspberry Brownie recipe or any of my other recipes, leave me a comment below and let me know what you think!
Chocolate Raspberry Brownies
Ingredients
- 16.3 ounces brownie mix
Raspberry Layer
- 2 1/4 cups powdered sugar
- 1/2 cup butter almost melted
- 2 tablespoons milk
- 2 teaspoons raspberry extract
- 4 drops red food coloring
Chocolate Layer
- 1 cup milk chocolate chips
- 1/2 cup butter
Instructions
- Bake brownies as directed (the 9×13 size). Let cool for at least an hour on the counter, or a half hour in the refrigerator.
- Mix together 1/2 cup of almost melted butter (you don’t want it liquid, but you want it extremely soft), powdered sugar, milk, and raspberry extract. Add as much red food coloring as is necessary to get it a nice pink color. Pour the mixture over the cooled brownies, spreading to make a nice even layer. Refrigerate for another half hour.
- Melt the chocolate chips and the remaining 1/2 cup butter over medium low heat, stirring until smooth. Pour over the brownies, tilting the pan so it smooths out. Refrigerate for an hour or until chocolate has completely set and is hard.
Carl Rowe says
Hey thanks for sharing this… we tried this and the taste was delicious and everything was perfect
So glad you liked it Carl!
Marilyn Gillett says
Lisa you will make it….love what you have now…and you will find everything will fall into place when baby arrives..It’s like riding a bike..you never forget. And why would you…life is about experiences. Wonderful recipes by the way…take care and enjoy these last few weeks…Marilyn (from New Zealand)