Description

These Raspberry Chocolate Bars are a deliciously rich and fruity dessert perfect for any chocolate lover. Combining the deep flavor of cocoa with fresh raspberries, these bars deliver a perfect balance of tartness and sweetness. Easy to prepare and packed with indulgent chocolate, they are an ultimate crowd-pleaser for snacks, parties, or a delightful treat any time of day.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Add-ins

1 cup fresh raspberries
1/2 cup semi-sweet chocolate chips (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal of the bars.
Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Combine wet ingredients: In a large bowl, whisk the melted unsalted butter with granulated sugar until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bars tender.
Fold in raspberries and chocolate chips: Gently fold in the fresh raspberries and semi-sweet chocolate chips, being careful not to crush the berries to avoid bleeding the color throughout the batter.
Bake the bars: Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool and serve: Let the bars cool completely in the pan on a wire rack before cutting into squares. This helps them set properly for clean slices.

Notes

For a more intense raspberry flavor, you can use frozen raspberries but thaw and drain them well before folding into the batter.
To make these bars extra fudgy, slightly underbake them and allow to set as they cool.
If you prefer, substitute semi-sweet chocolate chips with dark chocolate chunks or white chocolate for a different taste profile.
Use fresh or frozen raspberries depending on season and availability.