Chocolate Raspberry Cookie Bars Recipe

If you’re looking for a dessert that combines rich chocolate with bright, luscious raspberries, you’re going to fall head over heels for this Chocolate Raspberry Cookie Bars Recipe. I absolutely love how these bars bake up soft and fudgy with just the right amount of gooey chocolate chunks and popping pockets of juicy raspberry—it’s like a little celebration in every bite. Stick with me here, because these bars are easy to make and sure to impress at any gathering or just when you want a cozy treat.

this …

Ingredients You’ll Need

Each ingredient in this Chocolate Raspberry Cookie Bars Recipe plays an important role, creating a balanced flavor and texture. From the brown butter’s nuttiness to the fresh tanginess of those raspberries, you’ll find that quality makes all the difference here.

• Unsalted Butter: Browning the butter adds a deep, caramel-like flavor that elevates the whole bar.
• Brown Sugar: Gives moisture and a subtle, rich sweetness that works beautifully with chocolate.
• Granulated Sugar: Adds just the right amount of crunchy texture to the dough.
• Egg: Brings everything together and keeps the bars chewy and soft.
• Sea Salt: Just a pinch to balance the sweetness and enhance flavor.
• Pure Vanilla Extract: Adds warmth and depth without overpowering the chocolate and raspberries.
• Natural Cocoa Powder: Choose a good quality unsweetened cocoa for an intense chocolate base.
• Baking Soda: Helps with a slight lift and softer texture.
• All Purpose Flour: I always weigh it for consistent results – it’s key for perfect texture.
• Dark Chocolate Raspberry Chocolate: The star addition—chocolate with a hint of raspberry flavor that pairs seamlessly with fresh berries.
• 80% Dark Chocolate: Adds richness and depth; bittersweet chocolate is best here.
• Milk Chocolate: Chopped for a touch of melty sweetness on top.
• Fresh or Frozen Raspberries: I never defrost frozen raspberries before adding to avoid sogginess.
• Flaky Salt: Sprinkled on top for that perfect salty crunch and extra flavor punch.

Variations

I love how versatile this Chocolate Raspberry Cookie Bars Recipe can be. Over time, I’ve tweaked it to suit different moods and dietary needs, and every version has its own charm! Feel free to get creative so this recipe becomes uniquely yours.

• Vegan Version: I substituted vegan butter and used a flax egg once, and it still came out moist and delicious—perfect for plant-based diets.
• Nutty Twist: Adding chopped toasted almonds or pistachios on top creates a pleasing crunch that my family especially loves.
• Seasonal Fruit Swap: If raspberries aren’t in season, try blackberries or chopped strawberries for a similar fresh fruit kick.
• Extra Gooey: Use more chopped chocolate inside the bars or add white chocolate chips for an indulgent surprise.

How to Make Chocolate Raspberry Cookie Bars Recipe

Step 1: Brown the Butter to Perfection

First things first, brown your butter on medium heat. Keep a close eye and stir frequently—you’re looking for those golden brown bits that give such amazing flavor but don’t let it burn! When you see those little bits, immediately remove from heat to avoid bitterness and pour it into a cool container. This step is a game changer; trust me, the rich nuttiness is what makes these bars stand out.

Step 2: Whisk Sugars and Brown Butter Until Creamy

Once the brown butter cools to room temperature (pro tip: set the bowl in an ice-water bath to speed things up), whisk it vigorously with the brown and granulated sugars until light, thick, and creamy. This vigorous whisking traps air and helps create the perfect chewy texture in the finished bars.

Step 3: Add Egg, Salt, and Vanilla

Next, mix in the egg, sea salt, and vanilla extract, whisking again until fully combined and creamy. I found that using room temperature eggs here helps everything come together smoothly without clumps.

Step 4: Fold in Dry Ingredients to Make Dough

Sift your flour, cocoa powder, and baking soda directly into the same bowl—get ready for a beautiful chocolatey dough! Gently fold with a spoon or spatula until you get a thick, uniform mixture. Weighing your flour here really helps keep this consistent and keeps the bars from getting too dense or dry.

Step 5: Fold in the Chocolate and Raspberries

Stir in most of your chopped dark chocolate raspberry and dark chocolate pieces, reserving a bit to press on top later. Then gently fold in the fresh or frozen raspberries—you want to be careful here to keep the berries somewhat intact and not squish them too much. I never defrost frozen raspberries to avoid sogginess, which keeps the dough thick and delicious.

Step 6: Scoop, Top, and Bake

Use a medium cookie scoop to portion the dough into balls and place them on parchment paper-lined baking sheets. Press the reserved chocolate pieces on top of each ball—this little finishing touch adds a professional look and extra melty goodness. Bake at 355°F for 8-10 minutes depending on your preference: 8 minutes for fudgy and gooey, closer to 10 for a bit firmer edge. Trust me, taking them out at the right time makes all the difference.

How to Serve Chocolate Raspberry Cookie Bars Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt right after baking—it really makes the chocolate and raspberry flavors pop. Sometimes, I also add a light dusting of powdered sugar for a delicate finish when serving at gatherings.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more grown-up vibe, serving with a cup of fresh-brewed coffee or even a glass of full-bodied red wine has become my go-to combo.

Creative Ways to Present

For special occasions, I like to cut the bars into neat rectangles and arrange them on a pretty platter with fresh raspberries and mint leaves scattered around. Wrapping each bar in parchment paper tied with twine can also make for charming little gifts.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookie bars in an airtight container at room temperature for up to 3 days—though honestly, they rarely last that long in my house! For longer storage, keeping them in the fridge extends their freshness up to 5 days.

Freezing

I freeze the cookie dough balls on a parchment-lined sheet tray first, then transfer them to freezer bags. That way, you can bake fresh bars anytime you want—simply add a couple extra minutes to bake time right from frozen. The finished bars freeze really well, too, wrapped tightly for up to 3 months.

Reheating

To warm up a leftover bar, I pop it in the microwave for about 15-20 seconds, just enough to melt the chocolate and recapture some gooeyness without drying it out. For a crisper edge, a few minutes in a toaster oven works beautifully.

FAQs

Final Thoughts

This Chocolate Raspberry Cookie Bars Recipe has become a staple in my kitchen because it’s not only incredibly delicious but also surprisingly easy to whip up on a whim. I love sharing these bars with friends and family—they always ask for seconds, and I’m pretty sure it’s because of that perfect mix of fudgy chocolate, tart raspberries, and brown butter goodness. If you want a dessert that feels special without fuss, I wholeheartedly recommend giving this recipe a whirl. You’ll thank yourself each time you bite into one of these heavenly bars!

Print