Ingredients
1 ¾ cups all-purpose flour
3 cups granulated sugar
¾ cup unsweetened cocoa powder
½ cup oil (vegetable or canola)
4 large eggs
4 cups fresh raspberries
2 tsp alcohol-free vanilla extract
½ tsp baking powder
¼ tsp salt
¼ cup milk
Instructions
Preheat oven to 350°F (175°C)
Lightly grease 9×13-inch pan with parchment paper
Whisk flour, sugar, cocoa, baking powder, and salt
Mix oil, eggs, and milk then combine with dry ingredients
Stir in alcohol-free vanilla extract
Pour half batter into pan and tap to level surface
Layer 2 cups raspberries over half the batter
Spread remaining batter over blackberries using a spatula
Bake 25-30 minutes until toothpick is clean
Cool completely before slicing
Notes
Use certified GF flour blend for gluten-free version
Thaw frozen raspberries and pat dry before layering
Cover with plastic wrap while cooling to maintain moisture
Freeze unbaked pan for refrigeration-free storage
Sprinkle coarse sugar before freezing for extra tang
- Prep Time: 15
- Cook Time: 30
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg