Atop a fudgy, deeply chocolatey brownie bottom sits a luscious, wonderfully tart raspberry filling. If you are a fan of raspberries and chocolate, this is for you!
There are some recipes I meticulously spend a LOT of time developing to get them just right (see: rainbow cake, babka scones for example). And then there are recipes which fall into place in one go. Often the latter are those that are a combination of recipes which I know really well. Admittedly, I made this out of curiosity and had no idea how it would turn out (especially the top layer which was a bit new to me) and I wasn’t expecting much. I left it in the fridge for two whole days before tasting it and when I did; I was blown away. My husband refused to let me share much of this with anyone else and devoured most of it the day after I shot these photos. It’s absolutely wonderful.
Thick and Fudgy Brownie Bottom
It took me a very long time to find a brownie recipe that I truly loved. I know that sounds crazy; there are a ton of recipes out there with hundreds of 5-star ratings. But I was very particular about certain things: I wanted more cocoa than chocolate (so the chocolate flavor would be more intense), more cocoa than flour too (I abhor a cakey brownie), sugar and butter to make a really fudgy texture, but not overly sweet, and I needed a guarantee it would always always give me the same result.
I found it early last year in these thick cocoa brownies. They kind of exploded on IG and for a hot moment everyone was making them and loving them. A year on, whenever an occasion or recipe requires a brownie layer I make that recipe and get the exact same brownie every time. Btw, I’ve found ways to streamline the process even quicker. You’ll see some of that here!
These will be even fudgier than usual brownies because they are cold. Have you ever had a chilled brownie? It’s like pure fudge. You’ll love it.
Terrifically Tart Raspberry Filling
I made this in the manner of key lime pie: fruit juice, egg yolks and sweetened condensed milk. It’s SUCH an easy filling; all you do is stir the ingredients together and then pour them on top and bake!
This raspberry layer is just, INCREDIBLE. It’s delightfully tart from a LOT of frozen raspberries and some lemon juice & zest. The texture is so smooth thanks to a can of sweetened condensed milk; it’s creamy and silky and somehow doesn’t at all seem like a custard. There’s no taste of milk or egg here, you simply get a burst of berry flavor.
How to make Raspberry Brownie Pie
- Make the brownie batter in the microwave or over a double boiler
- Partially bake the brownie.
- Stir together filling ingredients.
- Pour filling over brownie and bake to set.
Baking the Raspberry Brownie Pie
You’ll need an 8 inch cake pan to bake this in, a 2 or 3 inch high pan should do it as there is not ‘rising’ here.
Truthfully you could bake it in a square pan instead of in a round cake pan and get bars instead of slices. But there is something a little majestic about all these layers that I felt it deserved a bit more fanfare in its presentation. It slices so beautifully though so either is fine!
There are two baking sessions: one for the brownie bottom and one for the top; all together you don’t want this to bake for more than 30-35 minutes and the top only needs 10-12 minutes (just to set it).
Specific Ingredient for Raspberry Brownie Pie
Cocoa: I like dutch process cocoa in most of my recipes because it’s less acidic and more intense and rich.
Sweetened Condensed Milk: This is where the creamy silky texture comes in; the can (made up of just milk and sugar) makes this the kind of filling you just stir together in a bowl. Because it isn’t too sweet, it doesn’t get in the way of the tart of the fruit.
Raspberries: I’m specifying frozen here because we are going to puree them and more so because frozen will make this the kind of dish you can make year round. Frozen berries are harvested in season and have better flavor most of the time.
Lemon: The lemon zest brings a subtle, natural sweetness to the filling and the juice really enhances that tart aspect of the berries. You could use lime if you like instead.
FAQ For Raspberry Brownie Pie
What to do with those leftover egg whites?
Make double chocolate cookies! See Rye Brownie Cookies (you can use AP there) or small batch double chocolate cookies (make a triple batch). Alternatively, you can use them to make a meringue topping for the pie.
How do I prepare the pan to bake this?
Oil a cake pan and then press a sheet of parchment paper into it. It won’t be perfect, it doesn’t need to be. Use metal clips to hold it in place.
What should I top the pie with?
I think that a simple whipped cream and a dusting of cocoa are just perfect here. And I’m one to go all out for pie toppings. But because the bottom flavors are so intense, the whipped cream really calms and rounds it all out.
How long does the pie need to chill?
Ideally overnight but in a pinch, 4 hours.
How long does the pie keep?
In the fridge without the topping it will keep for a week! It’s a great make ahead dessert. Save the whipped cream which should be made right before serving as it can weep in the fridge.
Raspberry Brownie Pie Recipe
Raspberry Brownie Pie
Fudgy brownie bottom holds up a super tart & creamy raspberry filling.
- Brownie layer
- ½ cup butter
- ½ cup dutch process cocoa
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup all purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- Raspberry layer
- 3 large egg yolks
- 1 can sweetened condensed milk
- 12 oz frozen raspberries (about 2 cups)
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
- Zest of one large lemon
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- Pinch salt
- Step 1 To start: frozen berries should be thawed.
- Step 2 Preheat the oven to 350 F. Line an oiled 8” cake pan with parchment paper and clip it to keep it in place.
- Step 3 Melt the butter in the microwave for 1 minute. Add the sugar, salt and cocoa, whisk together and set it in the microwave for 30 seconds. If it’s hot to the touch, stop here. If not, give it another 30 seconds.
- Step 4 Whisk it very well, and while you are whisking, add the eggs. Whisk for at least a minute. It should turn shiny and smooth.
- Step 5 Add the flour and vanilla and whisk to combine. Pour into cake pan and set to bake for 20 minutes.
- Step 6 While the brownie layer bakes, process the thawed berries and then whisk the puree with the sweetened condensed milk. Pour through a fine mesh sieve to remove seeds.
- Step 7 Whisk the mixture with the egg yolks and lemon zest. Once it’s smooth, add the lemon juice and whisk.
- Step 8 Remove the brownie layer once it has baked for 20 minutes and pour the raspberry layer on top. Return to oven for another 12 minutes, until the top is just set.
- Step 9 Let cool at room temperature and then set in the fridge overnight or for 4 hours at least. Before serving, freeze for 10 minutes. Store in the fridge.
- Step 10 For the whipped cream: beat or whisk all ingredients together in a cold bowl until you have medium peaks.
- Step 11 Serve with a dusting of cocoa and fresh raspberries, if desired.