A closeup of chocolate brownies in a pan sliced into squares
Photography, Jamie Hodge and Jimmy Jeong

Chocolate Raspberry Brownies

Adding raspberries is an easy way to jazz up classic chocolate brownies.

Vancouver pastry chef and chocolatier Steven Hodge has long been a fan of this simple treat. “My mom baked brownies often when I was growing up,” he shares in his book Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient. “She would usually make them just before dinner and set them out to cool as we sat down to eat. The smell of those fresh-baked brownies wafting from the kitchen ensured that everyone ate everything off their plates in order to secure a coveted brownie for dessert. I like to add raspberries to mine, to make them a little different.”

A closeup of chocolate brownies in a pan sliced into squares

Chocolate Raspberry Brownies

Steven Hodge's easy recipe for fudgy chocolate brownies with raspberries and an easy frosting.
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Course Dessert, Snack
Servings 24 brownies



  • ¾ cup all-purpose flour
  • cup Dutch-process cocoa powder
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ¾ cup butter room temperature
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks
  • 6.7 oz (190 g) dark chocolate chopped
  • 6 oz (170 g) frozen raspberries roughly chopped


  • 1 cup icing sugar
  • 2 tbsp unsalted butter room temperature
  • 1 tbsp Dutch-process cocoa powder
  • 3 tbsp whole milk hot
  • 1 tsp vanilla extract


  • Preheat the oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
  • For the brownies, sift together the flour, cocoa powder and baking powder into a bowl, then add the salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add the eggs and egg yolks. Cream on high speed until fully combined, light and fluffy.
  • Reduce the mixer speed to low and slowly add the dry ingredients. Mix until fully incorporated. Fold in the chocolate and frozen raspberries using a spatula.
  • Pour the batter into the lined pan and bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
  • While the brownie batter is baking, make the icing. In the stand mixer fitted with the paddle attachment, combine the icing sugar, butter, cocoa powder, hot milk and vanilla. Beat until the mixture becomes soft and creamy.
  • As soon as the brownie mixture is cooked, spread the icing all over the top, while it is still warm (see note). Let cool completely, then cut into 24 squares.


Spreading the icing while the cake is still hot will melt it into the brownies and give a nice shine.

More chocolate recipes from Steven Hodge

Chocolate Butter Tarts
Steven Hodge's recipe for dark chocolate butter tarts made with a French brisée dough.
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Chocolate Martinis
Steven Hodge's recipe for decadent chocolate martinis made with Japanese vodka and white crème de cacao.
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A tray with chocolate martinis in stemless glasses

Chocolate Caramel Apples
Steven Hodge's recipe for crunchy Granny Smith apples dipped in caramel and tempered milk chocolate.
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Chocolate-covered caramel apples

Chocolate Orange Cookies
Steven Hodge's recipe for chewy triple-chocolate cookies with bright orange zest and a hint of crunch.
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A pile of chocolate cookies on a white surface

A cookbook cover in a light frame

Excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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