Raspberry Brownies

Treat yourself and a loved one to the moist decadence of rich chocolate Raspberry Brownies loaded with juicy raspberries and covered with a thin layer of your favorite nuts.

Raspberry Brownies


  • 3/4 cup (1 1/2 sticks) Challenge Butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 cups frozen raspberries (individually quick frozen not in syrup)
  • 1 cup chopped walnuts


  1. Heat oven to 350 degrees F. Butter a 10 x 15-inch rimmed baking pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
  3. Combine flour, cocoa, and salt.
  4. Fold dry ingredients into creamed mixture by hand to moisten dry ingredients and avoid dusting; then mix until well blended.
  5. Spread mixture in prepared pan.
  6. Sprinkle frozen raspberries evenly over batter and gently press them into batter.
  7. Sprinkle nuts evenly over the top.
  8. Bake for 20-25 minutes.
  9. Cool and cut into squares.

Yield: 2 dozen (2 1/2-inch) squares or 4 dozen (approximately 1 1/2-inch squares)

Source: Challenge package recipe developed by Challenge Home Economist.

Recipe and photo used with permission from: Challenge Dairy