Homemade Raspberry skillet brownies made with classic ingredients for rich, fudgy brownies with fresh raspberries! Classic skillet brownie recipe topped with raspberries for a decadent treat!
We love brownies and cooking them in a cast-iron skillet is perfect for baking in the oven or even cooking on a campfire. Adding in fresh raspberries just makes this dessert so much more of an indulgent treat everyone can enjoy. With super fudgy, moist, and delicious chocolatey brownies, everyone is going to love these.
What Are Raspberry Skillet Brownies?
They’re a fresh raspberry brownie, unlike anything you’ve had before. Made with fresh raspberries mixed into the batter with chocolate chips, every bite is packed with rich chocolate flavor and a fresh tangy raspberry in every bite. The clean and distinctive flavor profile is perfect for any occasion and can be perfect for romantic dates and holidays like Valentine’s day as well as just a late summer dessert when raspberries are in season.
Fresh Raspberry Brownies Ingredients
-Flour: You will need 1 cup of all-purpose flour for the base of the brownie batter.
-Salt: To help enhance the flavors, use ¾ teaspoon of salt.
-Baking powder: ½ teaspoon of baking powder will leaven the brownies so that they rise nicely as they bake.
-Dark chocolate chips: Use 2 ¼ cups of dark chocolate chips or semi-sweet chocolate chips, or even milk chocolate chips for the batter, but dark chocolate will enhance the flavors well.
-Butter: To give us much-needed fats and make the brownies taste moist and fudgy, use ½ cup of butter.
-Sugars: You will need ⅔ cups of brown sugar and ⅓ cup of granulated sugar so that these brownies are sweet and have perfectly cooked edges. You can use additional brown sugar in place of the granulated sugar if desired, or vice versa.
-Eggs: You will need 3 eggs and another 2 egg yolks to help make these brownies perfectly textured and to taste rich and wonderful.
-Oil: You will need ⅓ cup of vegetable oil to add in some more fats to these brownies to keep them moist.
-Buttermilk: Adding in ⅓ cups of buttermilk will make the brownies well flavored. You can DIY your own buttermilk with 1 cup of milk and 2 teaspoons of white vinegar, just remove 2 teaspoons of the milk before adding vinegar and allow to sit 5 minutes before use.
-Vanilla: Add in 2 teaspoons of vanilla extract to help enhance the flavors in these brownies.
-Cocoa: For a fudgy brownie, use ¾ cups of cocoa powder.
-Chocolate chips: You will need ¾ cups of chocolate chips to scatter in this brownie recipe.
-Raspberries: 1 cup of fresh raspberries are what makes this skillet brownie recipe so perfectly balanced.
How to Make Raspberry Skillet Brownies
Preheat your oven to 350 degrees F and place a 9 inch cast iron skillet into the oven with a pat of butter to preheat as well.
Make the Brownie Batter
Combine the flour, salt, and baking powder in a small bowl.
In a microwave-safe bowl, heat the dark chocolate chips in 30-second intervals, stirring in between. It should take about 60-90 seconds to melt completely. Add your butter to the chocolate and microwave for an additional 30 seconds and stir together.
In a large mixing bowl, whisk together the melted chocolate mixture and sugars.
Add in the egg and then mix. Whisk in the vegetable oil and the buttermilk. Add in the vanilla extract and then stir again.
Add in the cocoa powder and flour mixture and stir until just combined.
Stir in Chocolate Chips & Fresh Raspberries
Fold in the chocolate chips and then fold in half of the fresh raspberries. Once added, do not mix them in very much or they will begin to mush and become indistinguishable.
Take your cast iron skillet out of the oven and then spread the melted butter around to coat. Pour your brownie batter into the skillet.
Top with the remaining raspberries.
Bake the Skillet Brownies
Place the skillet back into the oven and bake for 40 minutes or until a toothpick can be inserted and come out clean or with moist crumbs.
Once baked, remove the skillet from the oven and place it onto the cooling rack for several minutes before slicing and serving. Enjoy!
Do I have to use Buttermilk?
Buttermilk’s one of those ingredients that not many people keep on hand. It adds a lovely richness to brownies! However, you can just use regular milk OR measure out 1/3 cup of milk and add 1/2 tsp lemon juice and let it sit for a few minutes, then use that mixture in the recipe. You can also use Almond milk instead!
Raspberry SKILLET Brownies
Ingredients
- 1 cup flour
- ¾ tsp salt
- ½ tsp baking powder
- 2 ¼ cups dark chocolate chips
- ½ cup butter
- ⅔ cup brown sugar
- ⅓ cup sugar
- 3 eggs
- 2 egg yolks
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- 2 tsp vanilla
- ¾ cup cocoa powder
- ¾ cups chocolate chips
- 1 cup fresh raspberries divided
Instructions
- Preheat the oven to 350 F. Place a 9” cast iron skillet into the oven with a pat of butter.
- In a small bowl, combine the flour, salt and baking powder. In a microwave safe bowl, heat the dark chocolate chips in 30 second intervals, stirring in between. It should take 60-90 seconds to completely melt the chocolate chips. Add the butter in and microwave for an additional 30 seconds. Stir them together.
- In a large mixing bowl, whisk together the melted chocolate mixture, brown sugar and sugar. Add in the eggs and mix. Whisk in the vegetable oil and buttermilk. Add the vanilla and stir. Add the cocoa and flour mixture and stir just until incorporated. Fold in the chocolate chips then fold in half of the raspberries.
- Take the cast iron skillet out of the oven and spread the butter around. Pour the brownie batter into the skillet. Top with the remaining raspberries. Place into the oven to bake for 40 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool for several minutes before cutting and serving.
Notes
Nutrition
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How to store raspberry brownies
Keep these brownies stored in an airtight container or baggie at room temperature for up to 3 days or in the fridge for up to 5 days.
Can I make these raspberry brownies gluten free?
This recipe has only been tested with all purpose flour, however, having much experience using gluten free flour blends, I believe that using a good brand such as Bob’s Red Mill will give great results. If you use a gluten free flour blend, your bake time may increase by about 10-15 minutes. Be sure to check if it is baked through before removing it from the oven.
Why are my brownies crumbly?
If you find that your brownies have turned out a bit crumbly it could easily be explained. As with most other baked goods, over mixing the batter can result in a crumbly texture. To keep your brownies perfectly fudgy, do not overmix.
More raspberry recipes you’re going to love
- RASPBERRY CHEESECAKE JELLO
- CHOCOLATE RASPBERRY PROTEIN BALLS
- LEMON RASPBERRY OREO BALLS
- RASPBERRY SWEET ROLLS
- RASPBERRY BUTTERCREAM FROSTING
- RASPBERRY CHEESECAKE SHAKES
- LEMON RASPBERRY MUFFINS
- LEMON PANCAKES WITH RASPBERRY SYRUP
- RASPBERRY CREAM CAKE
- CREAMY RASPBERRY JELLO
- RASPBERRY JELLO POKE CAKE
- RASPBERRY OATMEAL BARS
- MINI RASPBERRY SHORTCAKES
- RASPBERRY TWIST BREAD
- RASPBERRY VANILLA JELLO SALAD
This easy raspberry brownie recipe is one you’re going to soon repeat. With rich chocolate and sweet fresh raspberries in every bite, this brownie recipe has everything you could want in every bite.
Homemade Raspberry skillet brownies made with classic ingredients for rich, fudgy brownies with fresh raspberries! Classic skillet brownie recipe topped with raspberries for a decadent treat!
Brandy says
Love this recipe so much! I think I found my new favorite dessert!
Lisalia says
What a delicious dessert! It turned out perfectly and reminded my husband of the skillet brownie desserts we like to order at our favorite restaurant. So flavorful and a yummy texture. Thanks for this great recipe!