These Brownies with Raspberries and Ice Cream Will Make You Smile

The world of ice cream and desserts is a fascinating one. There are so many interesting flavors that can be made with the right ingredients. One of these flavors is a raspberry brownie.

Raspberry brownies are made by combining raspberry jam, sugar, eggs, flour, baking powder, salt and vanilla extract in a bowl. The raspberry and ice cream combination is a classic flavor combination that works well in desserts with chocolate.



  • 8 tbsp (113g) butter
  • 8 oz (226g) milk chocolate
  • 1 cup + 2 tbsp (228g) sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup (125g) AP flour
  • 2 tbsp (13g) cocoa powder
  • 1/2 tsp salt

Oven 350 F. One 8-inch cake pan, greased with butter and then dusted with cocoa powder.

Brownies with Raspberries

Place the butter and chocolate into a saucepan. Heat over low, constantly stirring, until butter and chocolate has just melted. Immediately take off the heat; you don’t want to cook the chocolate; it will seize up.

Let cool to room temperature. In a separate bowl, whisk the sugar, eggs, and vanilla together until thick and pale. Whisk in the chocolate mix. Sift the flour, cocoa, and salt over. Stir until just combined. 

Pour into the prepared pan and bake for 30-40 minutes until the center has just set. Let cool completely, then remove from pan and cut.


I severely underbaked my brownies. Like cut them up, and the center just oozes out everywhere, underbaked. Let’s be real, though, are gooey brownies ever really a problem? I don’t think so. I just let them hang out in the fridge, and the center set a little bit more and just ate them cold. Still a bit of a fudgy mess, but oh well. When it mixed in with the vanilla ice cream, it was great. Not homemade ice cream, but it was still dope.        


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