Raspberry Brownies

Treat yourself and a loved one to the moist decadence of rich chocolate brownies loaded with juicy raspberries and topped with chopped walnuts.




2 dozen




  • ¾ cup (1½ sticks) Challenge Butter
  • 2 cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla
  • 1½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen raspberries (individually quick frozen not in syrup)
  • 1 cup chopped walnuts


  • 1

    Preheat oven to 350°F.

  • 2

    Butter a 10×15-inch rimmed baking pan.

  • 3

    Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, and salt.

  • 4

    Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended. Spread mixture in prepared pan.

  • 5

    Sprinkle raspberries evenly over batter and gently press them into batter. Sprinkle nuts evenly over the top.

  • 6

    Bake 20-25 minutes. Cool and cut into squares.

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