Delicious Raspberry Brownies

Delicious Raspberry Brownies with Ice Cream Recipe

Satisfy your sweet tooth with these scrumptious Raspberry Brownies, perfectly paired with a scoop of velvety ice cream. 

With their decadent chocolatey flavor and bursts of tart raspberries, these brownies are an irresistible treat for any occasion. Let’s dive into making these mouthwatering delights.

My Attempt On Baking Raspberry Brownies with Ice Cream

Delicious Raspberry Brownies with Ice Cream

I severely under baked my brownies. Like cut them up and the center just oozes out everywhere, under baked. 

Let’s be real though, are gooey brownies ever really a problem? I don’t think so. I just let them hang out in the fridge and the center set a little bit more and just ate them cold. 

Still a bit of a fudgy mess but oh well. When it mixed in with the vanilla ice cream it was great. Not homemade ice cream, but it was still dope.                                                                                   


  • 8 tablespoons (113g) of butter
  • 8 ounces (226g) of milk chocolate
  • 1 cup + 2 tablespoons (228g) of sugar
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 1 cup (125g) of all-purpose flour
  • 2 tablespoons (13g) of cocoa powder
  • 1/2 teaspoon of salt
  • Fresh raspberries, for topping
  • Vanilla ice cream, for serving


1. Preheat the Oven: 

Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with butter and dust it with cocoa powder to prevent sticking.

2. Melt the Butter and Chocolate: 

In a saucepan, combine the butter and milk chocolate. Heat over low heat, stirring constantly, until the butter and chocolate have just melted. 

Be careful not to overheat; you don’t want the chocolate to seize up. Once melted, remove from heat and let it cool to room temperature.

3. Prepare the Batter: 

In a separate bowl, whisk together the sugar, eggs, and vanilla extract until the mixture becomes thick and pale. Gradually whisk in the cooled chocolate mixture until well combined.

4. Add the Dry Ingredients: 

Sift the all-purpose flour, cocoa powder, and salt over the wet ingredients. Gently stir until just combined. Be careful not to overmix; you want a smooth batter.

5. Bake the Brownies: 

Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 30-40 minutes, or until the center is just set. A toothpick inserted into the center should come out with a few moist crumbs attached.

6. Cool and Serve: 

Allow the brownies to cool completely in the pan before removing and cutting them into squares. Top each brownie with fresh raspberries and serve with a scoop of vanilla ice cream on the side for an extra indulgent treat.

7. Enjoy: 

Dive into these delectable Raspberry Brownies with Ice Cream and savor each bite of the rich, chocolatey goodness combined with the refreshing burst of tart raspberries and creamy ice cream. It’s the perfect way to treat yourself and satisfy your dessert cravings!

Frequently Asked Questions

1. Can I Use Dark Chocolate Instead Of Milk Chocolate In This Recipe?   

Yes, you can definitely use dark chocolate if you prefer a richer flavor. Just be aware that it might result in a slightly different taste and texture.

2. How Should I Store These Brownies If I Want To Enjoy Them Later?   

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

3. Can I Use Frozen Raspberries Instead Of Fresh Ones?  

Yes, you can use frozen raspberries if fresh ones are not available. Just make sure to thaw them and pat them dry with a paper towel before using to prevent excess moisture in the brownies.

4. I’m Allergic To Gluten. Can I Substitute The All-Purpose Flour With A Gluten-Free Alternative?   

Absolutely! You can use a gluten-free all-purpose flour blend as a substitute for the regular flour in this recipe. Just make sure it’s a 1:1 ratio for best results.

5. Is It Necessary To Sift The Dry Ingredients Before Adding Them To The Wet Ingredients?  

Sifting the dry ingredients helps to ensure that they are evenly distributed and prevents any lumps in the batter. While it’s not absolutely necessary, it’s recommended for the best texture.

6. Can I Skip The Cocoa Powder In The Brownie Batter?   

Cocoa powder adds richness and depth to the chocolate flavor of the brownies. While you can omit it, the brownies may not have the same intense chocolate taste.

7. What Type Of Ice Cream Pairs Best With These Raspberry Brownies?   

Vanilla ice cream is a classic choice that complements the chocolatey richness of the brownies and the tartness of the raspberries. However, feel free to get creative and use your favorite flavor!

8. Can I Use A Different Type Of Fruit Instead Of Raspberries?

Absolutely! You can use strawberries, blueberries, or even a combination of your favorite fruits to top these brownies. The choice is yours!

So, gather your ingredients and get ready to enjoy a delightful dessert that’s sure to impress friends and family alike.

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