Chocolate Raspberry Skillet Brownie is a delightful dessert that combines the rich, fudgy texture of brownies with the tartness of fresh raspberries. This one-pan wonder is not only simple to prepare but also creates an impressive dessert that will wow your guests. With a gooey center and crisp edges, it’s perfect for any occasion. Let’s dive into the world of this decadent treat!

Why You’ll Love This Chocolate Raspberry Skillet Brownie

This Chocolate Raspberry Skillet Brownie is a must-try for several reasons. First, it’s incredibly easy to make, making it ideal for busy weeknights. Second, the combination of dark chocolate and tart raspberries creates a flavor explosion that you won’t forget. Third, this brownie is baked in a skillet, which means fewer dishes to clean! Additionally, it’s perfect for serving warm with a scoop of ice cream or whipped cream. What’s more, it’s a versatile dessert that can easily be customized with nuts or different berries. Finally, it is a great option for gluten-free diets, just substitute the flour with a suitable alternative. Enjoy this fudgy raspberry brownie recipe that everyone will love!

Ingredients for Chocolate Raspberry Skillet Brownie

Gather these items:

120 g dark chocolate
100 g butter
3/4 cup brown sugar
2 eggs, lightly whisked
1/3 cup cocoa powder
1/2 cup plain flour
1 teaspoon baking powder
1/2 cup frozen raspberries

How to Make Chocolate Raspberry Skillet Brownie Step-by-Step

Step 1: Preheat the oven to 160°C fan bake and line a 23 cm cast iron skillet with baking paper.
Step 2: Melt the dark chocolate and butter together in the microwave or on the stovetop, then whisk until smooth and glossy.
Step 3: Add the brown sugar and lightly whisked eggs and whisk until thick and shiny.
Step 4: Sift in the cocoa powder, flour, and baking powder.
Step 5: Gently fold the mixture together until just combined.
Step 6: Pour the batter into the lined skillet and spread evenly.
Step 7: Press the frozen raspberries evenly into the batter.
Step 8: Bake for 35–45 minutes, until the top is set and the center is just cooked but still fudgy.
Step 9: Remove from the oven and allow to cool before slicing.

Chocolate Raspberry Skillet Brownie: 8 Indulgent Steps - Chocolate Raspberry Skillet Brownie - main visual representation

Pro Tips for the Best Chocolate Raspberry Skillet Brownie

Keep these in mind:

Store leftovers in an airtight container for up to three days.
Serve with ice cream for added indulgence.
For a richer flavor, consider using high-quality dark chocolate.
Experiment with different fruits, like cherries or strawberries, to change up the flavor profile.
Make sure not to overbake, as you want that gooey center.

Best Ways to Serve Chocolate Raspberry Skillet Brownie

There are several delightful ways to serve this Chocolate Raspberry Skillet Brownie. First, serve it warm with a scoop of vanilla ice cream on top for a classic combination. Second, drizzle with chocolate or raspberry sauce for an extra touch of elegance. Lastly, pair it with whipped cream and fresh raspberries for a beautiful presentation. Each option elevates this chocolate raspberry dessert in skillet to a new level!

How to Store and Reheat Chocolate Raspberry Skillet Brownie

To store your Chocolate Raspberry Skillet Brownie, simply keep it in an airtight container for up to three days. If you have leftovers, you can reheat individual slices in the microwave for about 10 seconds or until warmed through. This is a great option for meal prep or to enjoy as a quick dessert throughout the week!

Frequently Asked Questions About Chocolate Raspberry Skillet Brownie

What’s the secret to perfect Chocolate Raspberry Skillet Brownie?

The secret lies in not overbaking! You want a fudgy center, which means taking it out of the oven while it’s still slightly underbaked. This skillet brownie with raspberry will continue to cook as it cools.

Can I make Chocolate Raspberry Skillet Brownie ahead of time?

Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just remember to allow it to come to room temperature before baking for the best results.

How do I avoid common mistakes with Chocolate Raspberry Skillet Brownie?

To avoid common mistakes, ensure that your oven is properly calibrated and that you measure your ingredients accurately. Also, folding gently when mixing the batter prevents overmixing, which can lead to tough brownies.

Variations of Chocolate Raspberry Skillet Brownie You Can Try

Feel free to switch up this recipe! You can make a gluten-free chocolate raspberry skillet brownie using almond flour instead of regular flour. For an extra twist, consider adding nuts like pecans or walnuts for crunch. You can also try using white chocolate instead of dark chocolate for a different flavor experience. Each variation offers a unique take on this indulgent raspberry chocolate skillet dessert.

Chocolate Raspberry Skillet Brownie: 8 Indulgent Steps - Chocolate Raspberry Skillet Brownie - additional detail

For more delicious dessert ideas, check out our dessert recipes. If you’re interested in pairing this brownie with a refreshing drink, consider making a Mint Raspberry Julep for a delightful combination. And don’t forget to explore our Berry Crumble with Fresh Berries for another berry-inspired treat!

Chocolate Raspberry Skillet Brownie: 8 Indulgent Steps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Michael
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and fudgy chocolate skillet brownie studded with tart raspberries, baked to perfection with crisp edges and a gooey center for an impressive yet easy dessert.

Ingredients

Scale

120 g dark chocolate
100 g butter
3/4 cup brown sugar
2 eggs, lightly whisked
1/3 cup cocoa powder
1/2 cup plain flour
1 teaspoon baking powder
1/2 cup frozen raspberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 160°C fan bake and line a 23 cm cast iron skillet with baking paper.
Melt the dark chocolate and butter together in the microwave or on the stovetop, then whisk until smooth and glossy.
Add the brown sugar and lightly whisked eggs and whisk until thick and shiny.
Sift in the cocoa powder, flour, and baking powder.
Gently fold the mixture together until just combined.
Pour the batter into the lined skillet and spread evenly.
Press the frozen raspberries evenly into the batter.
Bake for 35–45 minutes, until the top is set and the center is just cooked but still fudgy.
Remove from the oven and allow to cool before slicing.