Yes, these Chocolate Covered Raspberry Brownies are as decadent as they sound! Picture this... perfect, fudgy, chewy raspberry-flavored brownies, dipped in a thin chocolate coating and sprinkled with dried raspberry for an extra tasty raspberry flavor in every bite.
AMAZING for Valentine's Day, bake sales, pot lucks, or any day you're craving an extra delicious brownie treat.
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Extra delicious brownies
What's better than brownies?? Brownies covered in chocolate with a little bit of fruity raspberry flavor to them! These are definitely not health food brownies (if you're looking for those, try these zucchini brownies). But my oh my are they so good!!
If you want to make these triple chocolate brownies, you can add in some un-melted chocolate chips into the brownie batter... just imagine biting into a thin, chocolate coating dusted with dried raspberries, then tasting the delicious chewy fudgy raspberry brownies, and biting into tasty little chocolate chips. Perfection.
Or if you like the sweet and salty combo, you can sprinkle some flaky sea salt onto the chocolate-dipped brownies.
Related recipe: Triple Chocolate Chewy Cookies
Ingredients
For the brownies:
- 1 cup (6 oz) chocolate chips (plus extra if you want chocolate chips in your brownie batter)
- 7 tablespoons coconut oil (use refined coconut oil if you don't want a coconut flavor)
- 2 eggs
- ⅔ cup coconut sugar (or regular granulated sugar)
- ¼ cup cocoa powder
- 3 tablespoons cornstarch
- ½ teaspoon sea salt
- 2 teaspoons raspberry extract (or try rum extract)
For the chocolate dip and garnish:
- 1 cup chocolate chips (6 oz), for melting
- 1 ½ tablespoons freeze-dried (dehydrated) crushed raspberries - do not get raspberry powder for this. It is better to get whole freeze-dried raspberries and crush them. Make sure they're freeze-dried, not just dried.
- Flaky sea salt (optional)
You'll also need:
- An 8x8-inch baking pan, or 8x10-inch baking pan (I prefer thinner brownies for this recipe because I am dipping them in chocolate, so I use the 8x10-inch pan)
- Parchment paper
- A hand mixer or stand mixer
- A cooling rack (optional)
- All the usual baking equipment
Related recipe: Valentine's Day Cake Pops
Recipe variations and ingredient substitutions
You can use any freeze-dried fruit to sprinkle on top of these brownies, such as freeze-dried strawberries or mango. If using other fruit, I recommend using a vanilla extract or rum extract instead of raspberry extract, so you don't confuse your taste buds. 🙂
Make sure the fruit or berries you use are freeze-dried, not just dried. Dried fruit is chewy in texture, freeze-dried fruit is flaky, crumbly, and light.
If you don't want to use coconut oil, any neutral vegetable oil will work for this recipe.
I used bittersweet chocolate chips for this recipe, but you can use any kind. Semi-sweet, milk chocolate, dark chocolate - whatever you have on hand, and whatever you prefer will work fine!
More brownie recipes to try: Microwave Protein Brownie
Instructions
Make the brownies
Step 1: Preheat oven to 350 degrees Fahrenheit. Prepare an 8x8-inch or 10x8-inch baking dish lined with parchment paper. Leave few inches of overhang on the sides so you can easily remove the brownies from the pan.
Step 2: In a small saucepan over medium to low heat, warm up the coconut oil and chocolate chips until the chips melt and it is a smooth mixture. You can also do this in the microwave in a medium microwave-safe bowl, in 30-second increments. Set aside.
Step 3: Use a hand mixer or a stand mixer to mix the eggs in a medium mixing bowl for 1 minutes. Add the sugar and raspberry extract, and mix on high for another 1-2 minutes.
Step 4: Pour in the melted chocolate mixture and mix on low just to combine until smooth.
Step 5: Add cocoa powder, cornstarch, and salt. If you want to add extra chocolate chips, add them now. Gently mix to combine until all the ingredients are well combined. The batter will be smooth and thick.
Step 6: Pour the brownie batter into prepared baking pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean or just a little dirty/crumbly. Remove from the oven and allow to cool for 15 minutes in the pan. Gently remove from the pan and let cool completely. Place in the fridge for 30 minutes to cool - do not skip this step before dipping brownies in chocolate.
Step 7: Remove from the fridge and cut brownies into 9 or 16 smaller pieces.
Related recipe: Almond Joy Hot Cocoa Bombs with Marshmallows
Dip the brownies in chocolate
Step 1: Melt the chocolate chips in a small saucepan or use double boiler method. Using 2 forks to hold the brownie squares, dip each brownie into melted chocolate and place on a cooling rack or cutting board covered with parchment paper.
Step 2: Sprinkle dried raspberries on each brownie and place back to the fridge for at least 30 minutes for the chocolate to set. You can also sprinkle some sea salt on the brownies if you like.
Related recipe: Valentine's Day Hot Cocoa Bombs
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Chocolate Covered Raspberry Brownies
Ingredients
- 1 cup chocolate chips - (6oz) plus extra if you want chocolate chips in your brownie batter
- 7 tablespoons coconut oil - use refined coconut oil if you don't want coconut flavor
- 2 eggs
- ⅔ cup coconut sugar - (or regular granulated sugar)
- ¼ cup cocoa powder
- 3 tablespoons cornstarch
- ½ teaspoon sea salt
- 2 teaspoons raspberry extract - or try rum extract
- 1 cup chocolate chips - (6 oz) for melting
- 1.5 tablespoons freeze-dried raspberries - crushed into small pieces
- Flaky sea salt - (optional)
Special equipment
- An 8x10-inch baking pan or 8x8-inch baking pan
- A hand mixer or stand mixer
- A cooling rack (optional)
- All the usual baking equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare an 8x10-inch or 8x8-inch baking dish lined with parchment paper. Leave few inches of overhang on the sides so you can easily remove the brownies from the pan.
- In a small saucepan over medium to low heat, warm up the coconut oil and chocolate chips until the chips melt and it is a smooth mixture. You can also do this in the microwave in a medium microwave-safe bowl, in 30-second increments. Set aside.
- Use a hand mixer or a stand mixer to mix the eggs in a medium mixing bowl for 1 minutes. Add the sugar and raspberry extract, and mix on high for another 1-2 minutes.
- Pour in the melted chocolate mixture and mix on low just to combine until smooth.
- Add cocoa powder, cornstarch, and salt. If you want to add extra chocolate chips, add them now. Gently mix to combine until all the ingredients are well combined. The batter will be smooth and thick.
- Pour the brownie batter into prepared baking pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean or just a little dirty/crumbly. Remove from the oven and allow to cool for 15 minutes in the pan. Gently remove from the pan and let cool completely.
- Place in the fridge for 30 minutes to cool.
- Remove from the fridge and cut brownies into 9 or 16 smaller pieces.
- Melt the chocolate chips in a small saucepan or use double boiler method. Using 2 forks to hold the brownie squares, dip each brownie into melted chocolate and place on a cooling rack or cutting board covered with parchment paper.
- Sprinkle dried raspberries on each brownie and place back to the fridge for at least 30 minutes for the chocolate to set. You can also sprinkle some sea salt on the brownies if you like.
Notes
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.