Fudgy Raspberry Brownies with Dark Chocolate Ganache

Makes: 16 brownies | Prep Time: 20 minutes | Bake Time: 35–40 minutes | Total Time: 1 hour

Ingredients

For the Brownies

• 1 cup (225 g) unsalted butter

• 8 oz (225 g) dark chocolate (70%), chopped

• 1½ cups (300 g) granulated sugar

• ½ cup (100 g) light brown sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup (125 g) all-purpose flour

• ½ cup (45 g) unsweetened cocoa powder

• ½ tsp salt

• 1 cup (150 g) fresh raspberries

• ½ cup (90 g) dark chocolate chips (optional)

For the Dark Chocolate Ganache

• ½ cup (120 ml) heavy cream

• 4 oz (115 g) dark chocolate, finely chopped

• 1 tbsp unsalted butter

• 1 tsp honey or corn syrup (optional, for extra shine)

For Garnish

• Fresh raspberries

• Powdered sugar (optional)

• Dark chocolate shavings

• Fresh mint leaves (optional)

Instructions

Step 1 – Prepare the Brownie Batter

1. Preheat the oven to 350°F (175°C).

2. Line an 8-inch (20 cm) square baking pan with parchment paper.

3. Melt the butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth.

4. Let the mixture cool slightly.

5. Whisk in the granulated sugar and brown sugar.

6. Add the eggs one at a time, mixing well after each addition.

7. Stir in the vanilla extract.

Step 2 – Add the Dry Ingredients

1. Sift together:

   • Flour

   • Cocoa powder

   • Salt

2. Fold the dry ingredients into the chocolate mixture until just combined.

3. Fold in the chocolate chips, if using.

4. Gently fold in the fresh raspberries, taking care not to crush them completely.

Step 3 – Bake

1. Pour the batter into the prepared baking pan and smooth the top.

2. Bake for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

3. Cool completely in the pan before removing.

Step 4 – Make the Ganache

1. Heat the heavy cream until it just begins to simmer.

2. Pour it over the chopped dark chocolate.

3. Let stand for 2 minutes.

4. Add the butter and honey.

5. Stir until smooth, glossy, and fully combined.

Step 5 – Decorate

1. Pour the ganache evenly over the cooled brownies.

2. Let it set for 15–20 minutes.

3. Cut into squares using a warm knife.

4. Top each brownie with fresh raspberries.

5. Garnish with chocolate shavings, a light dusting of powdered sugar, or fresh mint if desired.

Chef's Tips

• Use high-quality dark chocolate (65–70%) for the richest flavor.

• Do not overbake—the center should remain slightly soft for a fudgy texture.

• Fold the raspberries in gently to keep pockets of juicy fruit throughout the brownies.

• Chill the brownies for 30 minutes before slicing for clean, bakery-style squares.

• Sprinkle a pinch of flaky sea salt over the ganache to enhance the chocolate flavor.

Estimated Nutrition (Per Brownie)

• Calories: ~320 kcal

• Protein: 4 g

• Fat: 19 g

• Carbohydrates: 36 g

• Fiber: 3 g

• Sugar: 27 g

• Sodium: 120 mg

Serving Suggestion

These Fudgy Raspberry Brownies with Dark Chocolate Ganache combine intensely rich chocolate with bursts of fresh, tart raspberries for a perfectly balanced dessert. Finished with a silky dark chocolate ganache and topped with fresh berries, they're ideal for dinner parties, holidays, or an indulgent afternoon treat. Serve slightly warm with vanilla bean ice cream, freshly whipped cream, espresso, cappuccino, or a glass of ruby port for an elegant, bakery-quality dessert.