These chocolate raspberry brownie bites are rich, fudgy, and packed with deep chocolate flavor with bursts of juicy raspberries. Quick, easy, and perfectly portioned, they're an easy, fun chocolate treat you'll want on repeat!
With crackly tops, soft, gooey centers, and a perfect balance of sweet and tart, these thick fudgy brownie bites come together quickly with simple ingredients. Whether you're baking for a party, gifting, or an everyday treat, this easy chocolate raspberry brownie recipe is always a hit!
Looking for more fun treats? Try these homemade cosmic brownies, chocolate peanut butter oatmeal bars, and easy Biscoff truffles!
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Why You'll Love This Recipe
✨ Raspberries and chocolate are a classic match. Their sweet- tart flavor pairs beautifully with rich, fudgy chocolate.
✨ The brownies come together easily and quickly with simple steps. Great for beginner bakers.
✨ Cute, bite-sized, and festive, they are for Valentine's Day and any other celebration!
✨ Easy to serve and share, these mini brownie bites are wonderful for parties and potlucks!
Recipe Ingredients
Butter: I used the regular, salted butter. Add a quarter teaspoon of salt to the brownie bites recipe if you have unsalted butter.
Flour: All-purpose flour works the best here.
Eggs: For moisture and richness. Make sure your eggs are at room temperature.
Sugar: I love the thick, caramelly flavor of muscovado sugar. Plus, it keeps the chocolate raspberry brownie moist. That said, brown sugar, caster sugar, or granulated sugar are good substitutes.
Vanilla extract: For rounding up the flavors. Use store-bought or homemade vanilla extract.
Chocolate: As I always say, find good-quality couverture chocolate, and your bakes will go from good to wow. My recipe has 55% dark chocolate, but you can use whatever kind you prefer.
Cocoa powder: For a really deep chocolate flavor!
Raspberries: Use fresh or frozen raspberries. If using frozen berries, there is no need to thaw them.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Chocolate Raspberry Brownie Bites
Step 1: On a double boiler or in the microwave, combine butter and chocolate chips.
Step 2: Stir until you have a glossy mixture, and then add sugar.
Step 3: Mix well and let the brownie batter cool for 5 minutes.
Step 4: Whisk in the eggs and vanilla extract. Mix well.
Step 5: Sift in flour and cocoa powder. Don’t overmix. Combine just until no dry streaks are visible.
Step 6: Fold in chocolate chips and frozen raspberries.
Step 7: Working with quick hands (I explain in the notes why), drop 2 to 2.5 tablespoons of the chocolate raspberry brownie batter into the cavities of a liberally greased mini muffin pan.
Step 8: Level the top slightly. Garnish with a frozen raspberry and a couple of more chocolate chips (if your heart so desires).
Step 9: Bake for 12 to 14 minutes.
Final step: Cool for a good 15–20 minutes. Carefully remove from the pan, cool, and serve. These brownie bites are best served chilled!
Top Tips
- The trick to baking brownies in a mini muffin tin is to grease the cavities really, really well. Or line them with silicone liners.
- Use room-temperature ingredients. They mix faster and give the best result.
- There is no need to thaw the raspberries. Use them frozen, with a gentle hand so they don’t break.
- Dust off your digital kitchen scale and measure each ingredient. I cannot emphasize enough how useful it is, particularly with the flour, too much of which makes the chocolate brownies dense.
- Once you add the raspberries to the batter, work super quickly because, as they thaw, they can create a liquid mess.
- Do not overbake these raspberry brownie bites. Slide them out of the oven as soon as you notice the brownie top is shiny and crackly.
- It’s important to let the brownies cool before you remove them from the muffin pan. Use the tip of your knife to loosen the edges. Take out the brownies and then finish cooling on the wire rack.
- Chill in the refrigerator for the fudgiest texture.
Recipe FAQs
Absolutely! You can bake these in an 8" or 9" square baking tin. Just remember to adjust the baking time.
Since this is a brownie with raspberries, it can get a little funky on the countertop. They are best stored in the refrigerator, in an airtight container, where they will be good for 10 days.
Yes, these brownie bites freeze well. Cool the brownies, then store them in an airtight container for up to 1 month in the freezer. Thaw in the refrigerator or at room temperature before serving.
Yes, you can use frozen raspberries. Do not thaw them before using, as that can make the batter very wet.
For fudgy raspberry brownie bites, avoid overmixing the batter and don't overbake them. Take them out when the centers are just set. That slight softness in the center gives you the rich, gooey texture.
📖 Recipe
Chocolate Raspberry Brownie Bites
Ingredients
- 1/2 cup Butter
- 1 cup Dark chocolate chips 55% Dark chocolate
- 1 cup Muscovado sugar You can also use brown sugar or regular granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 3/4 cup All-purpose flour
- 2 tbsp Cocoa powder
- 1/3 cup Dark chocolate chips 55% dark chocolate
- 1 cup Raspberry, frozen You can also use fresh raspberries
Instructions
- Preheat your oven to 180 C/ 350 F. Butter the cavities of 2 12-cup mini-muffin pans.
- Combine butter and chocolate chips in a large bowl. Place this bowl over a pan of just simmering water.You can also microwave these for 1.5 minutes - in spurts of 30 seconds.1/2 cup Butter, 1 cup Dark chocolate chips
- Mix the chocolate and butter until melted.
- Take it off the heat. Stir until the mixture is smooth and glossy.
- Whisk in the sugar.1 cup Muscovado sugar
- Let this mixture cool for 5 minutes, then add the eggs and vanilla extract. Whisk well for 1 minute.2 Eggs, 1 tsp Vanilla extract
- Fold in the flour and cocoa powder.3/4 cup All-purpose flour, 2 tbsp Cocoa powder
- Fold in the chocolate chips and frozen raspberries.1/3 cup Dark chocolate chips , 1 cup Raspberry, frozen
- Scoop the batter into the grease muffin tin. Top with a raspberry and a couple of chocolate chips.
- Bake at 180 C / 350 F for 18 to 20 minutes or until the brownies are set and the tops are cracked and shiny. Let cool in the pan on a wire rack for 10 minutes.
- Using the tip of a knife, carefully remove the brownies from the muffin molds and cool on a cooling rack.
- Chill the brownies for at least 30 minutes before serving. Enjoy!
- These keep well in the refrigerator, in an air-tight container, for 10-12 days.
Video
Notes
- The trick to baking brownies in a mini muffin tin is to grease the cavities really, really well. Or line them with silicone liners.
- Use room-temperature ingredients. They mix faster and give the best result.
- There is no need to thaw the raspberries. Use them frozen, with a gentle hand so they don’t break.
- Dust off your digital kitchen scale and measure each ingredient. I cannot emphasize enough how useful it is, particularly with the flour, too much of which makes the chocolate brownies dense.
- Once you add the raspberries to the batter, work super quickly because, as they thaw, they can create a liquid mess.
- Do not overbake these raspberry brownie bites. Slide them out of the oven as soon as you notice the brownie top is shiny and crackly.
- It’s important to let the brownies cool before you remove them from the muffin pan. Use the tip of your knife to loosen the edges. Take out the brownies and then finish cooling on the wire rack.
- Chill in the refrigerator for the fudgiest texture.
Harshita says
Hey! Can these be baked by scooping the dough using a cookie scooper or do they need to be baked in a mini muffin tin?
Natasha Minocha says
Hi Harshita, I haven't tried baking these in a cookie form. So far I've baked these in a mini muffin pan only. Hope this helps:)