There are some things you expect in a good brownie. A rich, chocolate flavor. A chewy, fudgy texture. A crispy, crinkly top. With that in mind, these brownies are both expected and unexpected, both sweet and sour, overly decadent with a surprising brightness and salty finish.
I expected the raspberries to mellow out in the oven, but the baked raspberries are surprisingly tangy, almost alarmingly so, cutting through the rich chocolate brownie with a puckering punch. You’d be surprised how fruity chocolate can taste when paired with red ripe raspberries.
The brownies themselves are about twice as thick as normal brownies, laden with three kinds of chocolate. You could use a 9-by-9-inch or 11-by-7-inch baking pan for slightly thinner brownies (adjust cooking time accordingly), but the substantial thickness makes these brownies a sight to behold and a joy to devour. Granted, such brownie depths require a bit of patience, needing well over an hour to fully bake and a mandatory overnight chill (trust me, it’s worth the wait.)
In my never-ending quest for the brownie to end all brownies, I suppose I’ll never settle on just one. I’ve produced plenty of possible candidates, each different and delicious in its own right. And yet I am always wary of declaring any one of them “the best.” That is such a final statement, and I fear if I ever do make such a claim I’d be reluctant to keep experimenting. And experimentation, the enduring sugary curiosity, is what keeps this blog running, after all. I won’t call these the best just like I won’t call any of the numerous other brownies I’ve made the best (and believe me, I’ve made a lot).
So while these brownies may have everything you’d ever want in a brownie (and more), the sweet, sour, and salty, a trinity of tastes that will do nothing short of delight, I shall only allow myself to call them pretty freaking awesome. Never the best. Because I wholeheartedly believe the best is yet to come.
Raspberry Sea Salt Brownies
- 7 ounces dark chocolate, coarsely chopped
- 3.5 ounces milk chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 cup dark or dutch-processed cocoa powder
- 6 ounces (1 pint) fresh raspberries
- 1/2 teaspoon large flake sea salt (such as Maldon), for finishing
- Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper.
- Combine dark and milk chocolates, butter, and sugar in microwave safe bowl. Microwave in at half power for about 2 minutes, stirring every 20 to 30 seconds, until chocoalte and butter are melted and mixture forms a grainy paste. Let cool slightly.
- Whisk in the eggs, one at a time, whisking well after each addition. Sift the flour and cocoa on top and fold with a large rubber spatula until no dry ingredients remain.
- Fold in half of the raspberries and pour into prepared tray, smoothing out the top. Scatter remaining raspberries over top and sprinkle with sea salt.
- Bake on the middle shelf for 65 to 75 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight before slicing and serving. Brownies will keep, covered in an airtight container, for up to 3 days.
Adapted from BBC GoodFood.All images and text © Lindsay Landis / Love & Olive Oil
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
Oh and one more Thing, so sorry! How high is your 8×8 pan? ◡̈ Mines an 8 x 8 by 5 so it comes up quite high and I wonder if that would affect cooking time too.
Thanks Lindsay! I’ve tried it with a double boiler! Is currently baking now in the oven! Can’t wait to try them and see how they turn out!
Btw, the recipe calls for 1/2 teaspoon fine sea salt. Where do we add that in?
Or can I whisk the butter and sugar and then add in the Melted chocolate ?
If I can’t find a big enough bowl to microwave, can I melt them over a saucepan on Low heat?
Definitely, just take care not to overheat it. A double boiler also works!
I am wondering if there is an error in the amount of butter and if it should read 1 stick rather than 1 cup (which is 2 sticks). I ended up with an expensive greasy puddle.
No, the recipe is correct as I made it (1 cup = 2 sticks). I’m not sure why your brownies would have done that. Did you make any other changes/substitutions to the recipe?
Love the raspberry/chocolate combo. Made them for Valentine’s Day dinner. Made two batches in 11 in x 7 in pan , cutting with heart-shaped cookie cutter, one large, one smaller. Then used smaller heart to also cut thin slice of ice cream, sandwiching between large and small brownie heart. Used larger baking pan so brownies wouldn’t be quite so thick. Serving on heart-shaped dessert plates with a sprinkle of icing sugar. Can’t wait to eat them!!!
Love the combination chocolate and raspberry! Just tried making these brownies after finding the recipe on Pinterest. Delicious!
Raspberries must go great in brownies! I think I’ve only made classic brownies, but it’s never too late to make a variation :)
Delicious – but I should have reduced the baking time. I would recommend checking after 55 minutes.
This looks delicious!!! I’ll definitely make this recipe some time next week. :D
They are in the oven now, I’ll let you know. I tried the whiskey chocolate bundt cake and that was a hit. My wife and family loved it. Made it on 3 separate occasions in 2 weeks.
Figured this needed a try.
Question: the 1/2 teaspoon fine salt. Where is this used? I didn’t see it mentioned explicitly. I am assuming the coarse is used for finishing in top at the end before baking, so is the other fine kind mixed in, left out?
Has anyone actually made these brownies and can give an opinion?
My god! These looks so fudgy and fantastic!
My husband normally makes the brownies between the two of us, but for his birthday today I made these brownies last night and left them in the fridge overnight. I snuck a bite this morning and they are SO GOOD – plus, they look good too! Thanks for the recipe!
wow it looks amzing and so tasty :)
Beautiful! I love the color pop of the raspberries!
These brownies look so perfect! These are way better than any market bought!!
I love raspberries in chocolate… I wonder if cherries would work
These brownies are literally beautiful. And your photos! I love them so much!!
Holy crap! These look like my dream brownies..because I do dream about brownies!
Mmm… these look delicious. I love chocolate and raspberries together! Although I might eat all the raspberries before they could get in the brownie batter. :)
Gorgeous!! And SO fudgy!!! Gahh
These look so yummy!!
I feel like we are always on a quest to to our last and greatest recipe for a new latest and greatest! But how can you go wrong with fudgy brownies with a salty finish?! I’m dying over here!
Oooh, you are a brownie rockstar. Love these – nothing beats chocolate and raspberries together!
I love the pop of color the raspberries give these brownies, and the sea salt is such a nice touch! These brownies look so delicious. :)
BEAUTIFUL photo! Too bad they have two stick of butter or else these would be an automatic must.
Oh, these look so good! I love how thick the brownies are. And I love how it looks with all the raspberries studded throughout. They give the brownies a nice pop of color! I bet they’re delicious! :)
Chocolate and raspberries are one of my favorite combinations ever! These look so good. I can’t wait to make them.
It’s totally normal to be undecisive when it comes to the best brownie recipe. I made the ones with the espresso topping, they were gorgeous and I also made a cake with mango with it. So I think I prefer the rich chocolate with some fruity bits in it. Love the raspberries. :)
These look divine! Such a great combination of sweet and tart!
These brownies look delicious. I have never thought of putting rasebaries on brownies but now that I see it it totally makes sense :)
Oh man, these look heavenly! So fudge-y! I *love* the combo of chocolate and raspberries, but have never had the two in brownies together…that’s about to change, though!
These look amazing! I think they would make a delish dinner-party pudding with some mascarpone. I will have to make them :)
Whoa these look like the fudgiest brownies ever. And I absolutely love it!!
These brownies look so incredibly fudgy! Love raspberry and chocolate together! Pinned!
Could you omit the raspberry’s and still have them turn out?
Yup, but then they’d be just plain old brownies. :)
Amazing brownies! Chocolate and strawberries is such a delicious combination!
These look amazing.
These brownies look so fudgy! and with the raspberries they sound amazing!
3 KINDS OF CHOCOLATE? And twice as thick as normal brownies? That is my kind of brownie! I love the raspberry addition – these are so pretty! Pinned :)
Those brownies look like fudge! And that looks amazing! And I totally hear you on declaring things the best. As bloggers, then what to say next month or next year when you figure out the end-all be-all recipe that’s even better. You’re smart to say things like you did…freakin awesome indeed! pinned