These Decadent Raspberry Swirl Brownies are the ultimate indulgence—rich, fudgy chocolate brownies marbled with a vibrant raspberry compote. Each bite delivers the perfect balance of deep cocoa flavor and sweet-tart fruitiness, making these brownies a bakery-quality treat ideal for any occasion.

Why You’ll Love This Recipe

Perfect texture: Dense, fudgy, and chewy with a moist crumb that melts in your mouth.
Beautiful presentation: The ruby red raspberry swirl creates an elegant marbled look.
Elevated flavor: Fresh raspberries add a tart contrast to the sweet richness of the chocolate.
Crowd-pleasing: A unique twist on classic brownies that appeals to chocolate and fruit lovers alike.
Made from scratch: No box mixes—just real, high-quality ingredients for superior flavor and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownies:

unsalted butter
semi-sweet chocolate chips or chopped chocolate
granulated sugar
light brown sugar
large eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt

For the Raspberry Swirl:

fresh or frozen raspberries
granulated sugar
lemon juice

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes until thick and jam-like. Set aside to cool.
In a heatproof bowl, melt the butter and chocolate over a saucepan of simmering water, or microwave in 30-second intervals, stirring until smooth.
Remove from heat and whisk in the granulated and brown sugars until fully incorporated.
Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
Sift the flour, cocoa powder, and salt directly into the bowl. Gently fold the dry ingredients into the wet mixture just until combined—avoid overmixing.
Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
Drop spoonfuls of the raspberry mixture over the top. Use a butter knife or skewer to swirl gently into the batter, creating marbled patterns.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack. Slice with a clean, sharp knife for neat squares.

Servings and timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 brownies
Calories: Approximately 210 kcal per brownie

Variations

Use different berries: Substitute raspberries with blackberries, cherries, or blueberries for a new twist.
Add chocolate chips: Fold in ½ cup of white or dark chocolate chips for extra richness.
Nutty addition: Add ½ cup of chopped walnuts or pecans to the batter for crunch.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Extra dark version: Use bittersweet chocolate for a more intense chocolate flavor.

Storage/Reheating

Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap individual brownies tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: For a warm brownie, microwave a slice for 10–15 seconds, though they are equally delicious at room temperature.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw them first and drain excess liquid to avoid a watery swirl.

How do I know when the brownies are done?

The center should be set but still slightly soft. A toothpick should come out with a few moist crumbs, not raw batter.

Can I use raspberry jam instead of fresh compote?

Yes, in a pinch you can swirl in raspberry jam. Choose one with minimal added sugar for best results.

What’s the best chocolate to use?

Semi-sweet or 60–70% dark chocolate is ideal. High-quality chocolate will enhance both texture and flavor.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the bake time and monitor closely.

Should I refrigerate the brownies?

Not necessary, but refrigeration can help the brownies firm up for cleaner slices and longer shelf life.

How do I get a perfect swirl?

Drop raspberry compote in small spoonfuls over the batter, then gently drag a knife or skewer through the mixture in figure-eights.

Can I make these dairy-free?

Yes, use a dairy-free butter alternative and ensure your chocolate is dairy-free.

Why are my brownies cakey?

Overbaking or overmixing the batter can lead to a cakier texture. Stick to the baking time and mix just until combined.

Can I add a layer of ganache on top?

Yes, once the brownies are cooled, you can spread a layer of ganache for an extra decadent finish.

Conclusion

These Decadent Raspberry Swirl Brownies are a sophisticated twist on a beloved classic, blending rich chocolate with bright, tangy raspberries for a perfect flavor pairing. Whether you’re baking for a special event or simply treating yourself, this recipe delivers a memorable, indulgent experience with both visual appeal and irresistible taste.

Decadent Raspberry Swirl Brownies

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Fudgy and rich chocolate brownies swirled with a sweet-tart raspberry compote, these bakery-worthy treats combine deep cocoa flavor with vibrant berry brightness.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
Make the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes, stirring occasionally, until thick and jam-like. Set aside to cool.
Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water (or microwave in 30-second intervals), stirring until smooth.
Whisk in granulated and brown sugars until fully combined.
Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
Sift in flour, cocoa powder, and salt. Gently fold until just combined—do not overmix.
Pour the brownie batter into the prepared pan and smooth the top.
Drop spoonfuls of raspberry compote over the top. Use a butter knife or skewer to swirl into the batter.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely in the pan before slicing. For clean edges, use a sharp knife wiped clean between cuts.

Notes

Raspberry swirl can be made ahead and stored in the fridge for up to 3 days.
For extra richness, use a mix of dark and semi-sweet chocolate.
Brownies can be stored in an airtight container at room temperature for 2–3 days or refrigerated for longer shelf life.

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 18g
Sodium: 70mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg