Baked in a cake pan, this chocolate raspberry brownie cake is perfect for any celebration! The brownie is super chocolatey, fudgy, and has fresh raspberries baked directly into the brownie batter.
This recipe was originally published in July of 2020, but was updated on March 16, 2022 with newer content and fresh pictures.
This raspberry brownie cake has one layer of ooey-gooey brownie that also includes sweet raspeberries. Both cocoa powder and a dark chocolate baking bar are mixed directly into the batter for even more chocolate flavor!
Why You'll Love This Brownie
- It's baked in a cake pan.
- Each bite is perfectly gooey and fudgy.
- The fresh raspberries go so well with the chocolate.
- It's perfect for your next birthday party!
Sometimes I prefer a brownie cake over a traditional birthday cake, so this recipe is for all of my brownie-lovers who prefer that too. And note, these brownies are not cakey. They're super fudgy and gooey like a good brownie should be!
The brownie bakes nicely in either an 8-inch or 9-inch cake pan and can be ready to serve in well under an hour.
Expert Baking Tips
- Cake Pan: Line your 8-inch or 9-inch cake pan with parchment paper and then non-stick spray. This will make removing the brownie much easier later.
- Chocolate: Definitely use high-quality chocolate for this brownie recipe. I used Ghirardelli for the chocolate bar and Hershey’s for the cocoa powder.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together. This happens when we add the dry ingredients into the wet.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Baking Chocolate: You can use either semi-sweet or dark chocolate. I used dark because that's what i prefer. Also, your chocolate bar should either be 3.5 or 4 ounces.
- Eggs: 2 large eggs helps to add structure and stability to the brownies.
- Cocoa Powder: Adds extra chocolate flavor. Be sure to sift it to avoid any lumps. I used Hershey's unsweetened cocoa powder.
- Raspberries: I recommend using fresh raspberries for this recipe.
- Powdered Sugar: Although optional, the powdered sugar adds a touch of sweetness to the cooled brownies.
Here are the step by step instructions on how to make this raspberry brownie.
Step 1: Melt the chocolate. In a medium-sized saucepan, melt the butter and chopped chocolate together over medium heat. Set aside and let it cool for 5 minutes.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar and eggs for 3 minutes. Then whisk in the vanilla extract and melted chocolate.
Step 3: Dry ingredients. Gently fold in the flour, cocoa powder, and salt using a silicone spatula.
Step 4: Bake. Spread the batter into the prepared cake pan and press about 1 cup of raspberries around the rim of the pan. Bake for 22-25 minutes, or just until the edges are set and the middle of the brownie doesn't jiggle.
Step 5: Decorate. Once cooled, remove the brownies from the pan and dust with powdered sugar. Then top with the rest of the raspberries.
Because there are fresh raspberries baked into the brownie, it will need to be refrigerated.
Keep any leftover brownie slices in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
The trick is having more wet ingredients (fat) than dry. More chocolate and butter equals a more fudgy brownie. As opposed to a cakey brownie, where you use more flour and a leavening agent such as baking powder.
If you don't want to use a cake pan, you can definitely bake the brownies in an 8x8-inch or 9x9-inch baking pan.
I've only ever used fresh raspberries, so I'm not sure how the brownies will hold up.
I personally love to use dark chocolate in my brownie recipes, but you could also use milk chocolate or semi-sweet chocolate. Ghirardelli is also my chocolate brand of choice!
If you really wanted to, you could use a boxed brownie mix and just add the raspberries. Although, I highly encourage you to make them from scratch because they're so easy and are totally worth it!
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes To Try
Chocolate Raspberry Brownie Cake
- 9-inch cake pan
- Mixing Bowl
- Parchment paper
- ½ cup unsalted butter
- 3.5 or 4 ounce baking chocolate, bittersweet or semi-sweet (chopped)
- 1 cup sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 3 tablespoons cocoa powder, sifted
- ¼ tespoon salt
- 2 ½ cups fresh raspberries, divided (about 12 ounces)
- ¼ cup powdered sugar, optional
- Preheat the oven to 350 degrees and line a 9-inch cake pan with parchment paper and non-stick spray.
- In a medium-sized sauce pan, melt the butter and chopped chocolate over medium heat. Set aside and cool for 5 minutes.
- In a large bowl, whisk together the sugar and eggs for 3 minutes. Then whisk in the vanilla extract and melted chocolate.
- Gently fold in the flour, cocoa powder, and salt just until combined.
- Spread the brownie batter into the prepared cake pan and press about 1 cup of the raspberries gently around the rim of the cake pan into the batter. Bake for 22-25 minutes, or just until the brownies are set and don't jiggle when you move the pan. Cool completely on a wire rack and dust on powdered sugar. Top the brownie cake with the remaining raspberries in the middle.
- Keep any leftover brownie slices in an airtight container in the refrigerator for up to 4 days.