Save
These raspberry brownies come together fast when you want a simple but tasty dessert. Starting with a boxed mix keeps it easy, and fresh raspberries plus raspberry jam bring a bright, fruity kick that really lifts the flavor.
I whipped these up after randomly grabbing some raspberries and wanted a fast treat. They've been my top pick when I want something easy at home without losing any flavor.
Ingredients
- a spray or oil for the pan: use baking spray with flour or a little oil to keep brownies from sticking
- two tablespoons raspberry jam: adds sweet ribbons of flavor — pick a good jam for best taste
- one cup fresh raspberries: for juicy, tart bursts — firmer berries hold up better while baking
- one box of brownie mix: plus whatever the package says to add — this keeps things simple and reliable
Steps
- Heat Oven And Grease Pan
- Set your oven to the temp listed on the brownie box for an 8x8 pan. Lightly coat your pan with oil or spray so your brownies come out easy.
- Make Batter
- Follow the box directions exactly—add eggs, oil, water, or whatever the box tells you. This makes sure the brownie turns out right.
- Mix In Raspberries
- Carefully fold the fresh raspberries into the batter without smashing them too much so you keep nice pockets of berry flavor.
- Swirl Jam
- Drop small spoonfuls of raspberry jam on top then use a skewer or knife tip to swirl them gently into the batter. This makes pretty fruity ribbons.
- Add Extra Berries
- Press some more raspberries on top to make it look great and add fresh bursts of tartness.
- Bake And Let Cool
- Follow the box baking time—usually about 30 minutes until set but still moist. Let the brownies cool fully in the pan before cutting to get neat squares.
These always remind me of afternoons baking with my kids after picking raspberries in our garden.
Keeping It Fresh
Put cooled brownies in an airtight container at room temp for up to three days. If you want to keep them longer, stick them in the fridge for a week or freeze for up to three months. Wrap them tight to stop freezer burn.
Swap Ideas
If you don’t have fresh, frozen raspberries work fine—just thaw and drain to keep the batter from getting soggy. You can swap raspberry jam for strawberry or blackberry jam for a tasty twist. Use your favorite brownie mix, whether it’s fudgy or cakey.
How To Serve
These brownies taste great on their own but if you want to dress them up, warm them a bit and add vanilla ice cream. Toss a little powdered sugar and a few fresh berries on top for a pretty finish.
This quick raspberry brownie mix hits the perfect balance between easy and tasty to satisfy your sweet tooth.
Frequently Asked Cooking Questions
- → Can I swap fresh raspberries for frozen ones?
Definitely, just thaw them first and drain any extra water so they don’t make the batter soggy.
- → Do I have to swirl the raspberry jam in?
Swirling gives the brownies a nice marbled look and a burst of raspberry flavor all through.
- → How can I stop brownies from sticking to the pan?
Use non-stick spray or cover the pan with parchment paper to make taking them out easier.
- → Can I change how sweet the brownies are?
Sure thing. Cut back on the jam or pick a version that’s less sugary to make it just right for you.
- → What size pan works best for these brownies?
An 8 by 8 inch pan is perfect to get the brownies just thick enough and cook evenly.