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Raspberry Dark Chocolate Brownies

With Mazola® Vegetable Oil

Serving Size Icon


16 Servings

Total Time Icon


45 Minutes

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  • 1/2 cup Mazola® Vegetable Oil
  • 3/4 cup Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup fresh raspberries,
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350°F.
  2. Grease and line an 8 x 8-inch pan with parchment paper on all sides and set it aside.
  3. In a mixing bowl, combine Mazola® Vegetable Oil, cocoa powder, and vanilla, whisking until the mixture is smooth with no cocoa lumps. Set this mixture aside.
  4. In a larger bowl, beat together eggs and brown sugar until the mixture becomes light, fluffy, and pale in color.
  5. Add the prepared butter mixture to the egg mixture and use a rubber spatula to fold them together.
  6. Add the flour and salt to the mixture, folding until well-blended.
  7. Gently fold in the raspberries and chocolate chips.
  8. Transfer the batter into the prepared baking pan and bake for 25-30 minutes.
  9. Begin testing for doneness at 23 minutes by inserting a knife into the center of the brownies. They are ready when the edges are set, but a knife inserted into the middle still comes out with a bit of brownie batter on it.
  10. Allow to cool before cutting and serving.