Best Raspberry Swirl Brownies are rich, fudgy chocolate brownies with beautiful ribbons of sweet and tangy raspberry running through each bite. I love how the deep chocolate flavor balances perfectly with the brightness of the berries—it’s a dessert that looks impressive and tastes even better. These brownies are perfect for holidays, date nights, or when I want to elevate a classic treat with very little extra effort.
Why You’ll Love This Recipe
I love this recipe because it keeps all the gooey, chocolatey goodness of a classic brownie, but the swirl of raspberry puree takes it to another level. The tart fruitiness cuts through the richness, making each bite feel lighter but still indulgent. These brownies are easy to make with either fresh or frozen raspberries, and the swirled top makes them look bakery-worthy straight out of the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownie Batter:
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Unsalted butter
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Semi-sweet chocolate chips or chopped chocolate
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Sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Cocoa powder
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Salt
For the Raspberry Swirl:
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Fresh or frozen raspberries
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Sugar (optional, depending on how tart the berries are)
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Lemon juice
Directions
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I preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
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To make the raspberry swirl, I mash or blend the raspberries with a bit of lemon juice and sugar, then strain them to remove seeds (optional, but I usually do it for a smoother swirl).
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For the brownie batter, I melt the butter and chocolate together until smooth, then stir in the sugar, followed by the eggs and vanilla.
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I gently mix in the flour, cocoa powder, and salt until just combined—being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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Using a spoon, I drop the raspberry mixture over the batter in small spoonfuls, then swirl it in using a knife or toothpick.
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I bake the brownies for 30–35 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
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I let them cool completely in the pan before slicing so the swirls stay clean and defined.
Servings and timing
This recipe makes 9 large or 16 smaller brownies.
Prep time: 15 minutes
Bake time: 35 minutes
Cool time: 30 minutes
Total time: 1 hour 20 minutes
Variations
Sometimes I add a handful of white chocolate chips to the batter or swirl in some cream cheese along with the raspberry for an extra decadent twist. If I want to switch up the berries, I’ve used blackberry or strawberry puree with great results. For a gluten-free version, I substitute the flour with a 1:1 gluten-free baking blend.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well—I wrap individual slices in plastic and store them in a freezer bag. To reheat, I microwave a piece for 10–15 seconds for that fresh-baked texture.
FAQs
Can I use raspberry jam instead of fresh raspberries?
Yes, I’ve used raspberry jam when I’m short on fresh berries. I warm it slightly to make it easier to swirl and sometimes thin it with a bit of lemon juice.
Do I need to strain the raspberry puree?
It’s optional. I usually do it to remove seeds for a smoother texture, but it’s not necessary if I don’t mind a little texture in the swirl.
How do I know when the brownies are done?
I look for set edges and a slightly soft center. A toothpick should come out with moist crumbs, not raw batter.
Can I double the recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan. I add a few extra minutes to the bake time and check for doneness.
How do I get clean cuts with the swirl?
I cool the brownies completely and use a sharp knife wiped clean between each cut. It helps keep the swirl looking neat.
Conclusion
Best Raspberry Swirl Brownies are one of my favorite ways to dress up a classic dessert with something fruity and fun. The combination of rich chocolate and tangy raspberry is always a hit, and they’re just as easy to make as regular brownies. Whether I’m baking for guests or just treating myself, these brownies never last long once they’re sliced.
