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These raspberry brownies are a quick dessert fix when you want something a little special without pulling out all the stops. Using a boxed brownie mix makes this recipe incredibly simple while fresh raspberries and raspberry jam add a bright fresh flavor that takes things up a notch.
I first made these after I grabbed some raspberries on a whim and wanted a quick treat. They became my go-to when I wanted something homemade but easy without sacrificing flavor.
Ingredients
- One box of brownie mix: plus whatever ingredients the box calls for – this keeps things simple and consistent
- One cup fresh raspberries: to give the brownies a juicy tart lift – pick ripe but firm berries so they hold their shape better
- Two tablespoons raspberry jam: for ripples of concentrated sweetness – a good quality jam enhances the flavor dramatically
- Spray or oil for the pan: to avoid sticking – baking spray with flour or a light coating of oil works well
Instructions
- Preheat And Prep:
- Preheat your oven to the temperature recommended on your brownie box for an 8 by 8 inch pan. Lightly grease or spray the pan so the brownies come out easily.
- Mix The Batter:
- Prepare the brownie mix exactly as instructed on the box including eggs oil and water or whatever the box requires. This ensures the texture turns out right.
- Fold In Raspberries:
- Gently stir the fresh raspberries into the batter so they are evenly distributed but try not to break them up too much. This keeps little pockets of berry flavor and texture.
- Add Jam Swirls:
- Drop small dollops of raspberry jam on top of the batter. Use the tip of a knife or skewer to swirl the jam lightly into the brownie batter. This creates beautiful berry ribbons in the finished brownies.
- Top With Extra Berries:
- Press a few more raspberries on top of the batter for pretty presentation and an extra burst of fresh berry flavor.
- Bake And Cool:
- Bake according to the box instructions, usually about 30 minutes. You want them just set but still moist. Let the brownies cool completely in the pan before slicing which makes cleaner squares.
These brownies always remind me of afternoons spent baking with my kids when we picked raspberries from our garden.
Storage Tips
Store cooled brownies in an airtight container at room temperature for up to three days. For longer storage keep them in the fridge for up to one week or freeze for up to three months. Wrap tightly to prevent freezer burn.
Ingredient Swaps
Try using frozen raspberries if fresh are not available just thaw and drain excess liquid to avoid a wet batter. You can swap raspberry jam for another berry jam like strawberry or blackberry for a flavor twist. Use your favorite brownie mix whether it is fudgy or cakey.
Serving Ideas
These brownies are great on their own but for an extra treat warm them slightly and serve with vanilla ice cream. A dusting of powdered sugar and a few fresh berries on top makes a pretty dessert presentation.
This quick raspberry brownie recipe balances ease and flavor perfectly to satisfy any sweet craving.
Frequently Asked Recipe Questions
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used. Just thaw and drain excess moisture before folding them into the batter to avoid sogginess.
- → Is it necessary to swirl in the raspberry jam?
Swirling the jam adds beautiful marbling and intense bursts of raspberry flavor throughout the brownies.
- → How do I prevent the brownies from sticking to the pan?
Spraying the pan with non-stick spray or lining it with parchment paper helps ensure easy removal after baking.
- → Can I adjust the sweetness level in this dessert?
You can reduce the amount of raspberry jam or choose a less sweet jam variety to balance sweetness to your taste.
- → What pan size works best for baking these brownies?
An 8 x 8 inch pan is ideal to achieve the right thickness and baking time for even cooking.