Recipe: Raspberry Fudge Brownies

Raspberry Fudge Brownies, Courtesy: Food Mingle Blog
Raspberry Fudge Brownies, Courtesy: Food Mingle Blog

These are not your average brownies. Instead, they are made from scratch and include sweet raspberries! You all know by now that I prefer cooking to baking, but this recipe just looked too good to pass up.

Thinking that more of a good thing is even better, I decided to use the entire 12 oz. bag of frozen raspberries in this recipe, even though it called for only 10 oz. What was I going to do with the leftover 2 oz. of raspberries anyway? This was not my best decision. The brownies turned out a bit over saturated, making them overly sweet and a bit too soft (as you can see from the picture above). I even let them cook an extra ten minutes, but that didn’t help much. My lesson learned: stick with the recipe – it’s there for a reason!


1 (10-oz.) package frozen raspberries in light syrup, thawed and undrained
1/4 cup plus 1 Tbsp. unsalted margarine
1/4 cup plus 1 Tbsp. unsweetened cocoa
2/3 cup sugar
2 eggs, beaten
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/8 tsp. salt
vegetable cooking spray


  1. Drain raspberries, reserving 3 Tbsp. juice. Set raspberries and juice aside.
  2. Combine margarine and cocoa in a large saucepan.
  3. Cook over low heat, stirring constantly, until margarine melts and mixture becomes smooth.
  4. Remove from heat; let cool slightly.
  5. Add sugar, eggs and vanilla to cocoa mixture, stirring well to combine.
  6. Stir in 2 Tbsp. reserved raspberry juice.
  7. Combine flour and salt; add flour mixture to cocoa mixture, stirring well to combine.
  8. Gently fold raspberries into cocoa mixture.
  9. Spoon batter into an 8″ square baking pan that has been coated with cooking spray.
  10. Bake at 350 degrees for 20 minutes or until a wooden tooth pick inserted in center come out clean.
  11. Let brownies cool completely; cut into 2 inch squares.
  12. Cut squares in half to form triangles (optional)

Food Mingle Blog Alternatives and Substitutions:

  • Nuts – these brownies need nuts! Where are the nuts?
  • As I mentioned, follow the recipe exactly – adding more raspberries is not a good idea! Learn from my mistakes.

Yield: 32 brownies triangle brownies (or 16 – 2″ square brownies)

Source: “Cooking Light Cookbook 1990,” Oxmoor House, Inc., 1989



3 thoughts on “Recipe: Raspberry Fudge Brownies

  1. Pam Harrington February 8, 2015 / 12:40 am

    Hi! I’m glad you revealed that you added all the raspberries and the end result. I would have added all the raspberries too since I love the raspberry + chocolate combination! Thanks for preventing me from making the same mistake!


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