Whole Wheat Raspberry Swirl Brownies

by Heidi @ Food Doodles on


Did I mention I’m drowning in raspberries?  Like seriously drowning.  My freezer is pretty much full of raspberries.  Now I’m not complaining, but I really need something to do with them.  I do have a few more raspberry posts coming up soon but I didn’t want to overwhelm you with raspberries all at once so I’m spreading them out a little.

Just as a teaser I made a couple raw raspberry treats, one with a raw shortbread base(which I think is the first raw dessert my hubby has really enjoyed!) and one with raw brownies, like the raw vegan version of these.  SO good!  You’ll just have to stay tuned for those 🙂


I could really use your input though.  What would you like to see done with raspberries?  On my list to try before the fresh ones run out are scones, a fresh raspberry tart(but what kind of creamy filling to use?) and some healthy mini breakfast tarts.  But we’ll see how those turn out before I decide to post them.


I don’t know if I mentioned it before, but raspberries used to be my least favorite berry.  Blueberries and blackberries and of course strawberries were always on the top of my list and living in the Lower Mainland blueberries and blackberries were a lot more readily available.  Now that raspberries are more readily available I find myself liking them more and more.  But I definitely wouldn’t say no to a whole bunch of blackberries!  What are your favorite berries?


Enough about berries!  These brownies are to die for!  Honestly, they are so incredible.  Again, I need to thank Erin from Texanerin Baking for opening my eyes to how incredible a whole wheat brownie can be.  Obviously the recipes I tried before I tried hers were inferior because I never got one that was good enough.  Hers were perfect on the first try.  I adapted this recipe from the recipe I used for the Greek Yogurt Swirl Brownies except I didn’t put these in the fridge.  If you’ll remember I put those ones in the fridge for easier cutting but I thought it made them look drier than they actually are.  I was right.  Check out the gooeyness on these!  Yum!


I think these would be so incredible with strawberries too.  I can’t wait till strawberry season next year to give it a try.  I loooooove fruit and chocolate so I’m trying to think of what to try next.  What do you think?  What other fruit would work well in brownies?


So, you’ll notice above I threw in a couple pictures on the brownies without anything on top just to show you.  The swirl isn’t really swirly, it’s more like a raspberry topping that kind of soaks into the brownies.  Most fruit swirl brownies I’ve seen use jam on top, but I didn’t want the extra sugar.  I want to taste the berries, not a pile of sugar, you know?


Trust me, these are packed with berries and that is definitely a good thing 🙂  Enjoy!



Whole Wheat Raspberry Swirl Brownies
Prep time
Cook time
Total time
Yield: 1 - 8x8 pan of brownies
  • ½ C salted butter, melted
  • 1 C sucanat(or brown sugar)
  • 2 large eggs
  • 2 tsp vanilla
  • ½ C + 2 tbsp unsweetened cocoa powder
  • ¾ C whole spelt flour(or white whole wheat or whole wheat pastry flour)
  • ¼ tsp sea salt
  • ⅓ C semi sweet chocolate chips
  • 1¾ C fresh raspberries(or slightly more frozen raspberries, thawed and drained), divided
  • 2 tbsp honey
  1. Preheat oven to 350 degrees. Prepare an 8x8 square baking dish by lining with parchment(only if desired).
  2. In another bowl combine the melted butter and sugar and stir well. Add in the eggs and vanilla and stir again.
  3. Add the cocoa powder, flour and sea salt and stir until combined. Fold in the chocolate chips and ¾ C fresh(or still frozen) raspberries, using slightly less if using frozen berries. Place batter in baking dish and smooth out to the edges.
  4. In a small bowl mash 1 cup of raspberries together with the honey. If using frozen raspberries, thaw and drain before mixing in the honey. Pour the mashed berrries over top and using a spoon, press and swirl into the batter.
  5. Place in the oven and bake for 32-35 minutes until the edges that aren't covered with berries start to brown(middle will still be gooey). Remove and cool before slicing and serving. Place in the fridge until cold for easier slicing.



Leave a Comment

CommentLuv badge

{ 14 comments… read them below or add one }

1 Hannah @ CleanEatingVeggieGirl July 18, 2013 at

These look SO good!! The chocolate/berry combo is one of my favorites!
Hannah @ CleanEatingVeggieGirl recently posted..WIAW: July 17, 2013


2 Megan@ fittingintovegan@wordpress.com July 18, 2013 at

Yum, these look wooooonderful!
Megan@ fittingintovegan@wordpress.com recently posted..Vegan Dollar Tree Meals #2 – Guajillo Kale Pesto


3 Susan July 19, 2013 at

Chocolate and raspberries is always winning combination! Raspberries have long been my favorite. I also like blueberries & strawberries, but not as much. I grew up eating boysenberries off the plant in our back yard, and I’ve been learning to like blackberries. What I would really like to see made with raspberries is an imaginative smoothie with a significant amount of protein, that would work for a snack or for breakfast. Unless they would work with way less sugar, I would probably not make these brownies, but they do sound wonderful. I just don’t like a lot of sweetness any more (the other day when I ate a scoop of chocolate ice cream, by the end all I could taste was the sugar…) I’m also curious to know how many brownies one gets out of an 8×8 pan?


4 Heidi @ Food Doodles July 22, 2013 at

I know what you mean Susan! But occasionally I do like something extra sweet. I’m really not sure if they’d work with less sugar, but that’s what I like about the raspberries, since they’re so bright and kind of sour once they’re baked they kind of even out the sweetness. I think you could even omit the added honey in the raspberries on top so they’d be even more tart. I enjoyed the one in the picture with Greek yogurt on top instead of something even more sugary, and I enjoyed it that way. Even if you don’t give them a try, I’m glad you think they sound so good 🙂
As for how many in an 8×8 pan… You can cut as many as you like. For really large servings you can get 9 but I think 12-16 is more reasonable 🙂


5 Susan July 22, 2013 at

Thank you, Heidi. I probably would leave the honey out of the topping as you suggest. Now that I have an idea about the number of servings, I can check out the nutrition on them and figure out what I would want to do. I also like the idea of the Greek yogurt on top; it would definitely help neutralize the sweetness. I’m mostly concerned about the high carb/low protein ratio, because I get hungry too fast after high carb snacks.


6 Heidi @ Food Doodles July 22, 2013 at

Oh, and I forgot to mention, I have this raspberry smoothie recipe(http://fooddoodles.com/2011/07/11/raspberry-greenor-not-smoothie/) if you’re interested! Forgive the pictures as it’s an old recipe, but it sure is yummy 🙂


7 Susan July 22, 2013 at

It’s on my list of smoothies to try now. 🙂


8 Erin @ Texanerin Baking July 19, 2013 at

Aww, I’m honored that you’ve tried my brownies and liked them! Yay! 🙂

And these look perfect. And I want raspberries on my brownies… not sugar. So good call there!

These are so beautiful. It’s like the Golden Age of Food Doodles right now. Or something. You have been on a roll! You know I’m super picky so for me to like all the stuff you’ve been posting is kind of like a small miracle.

And torture for me! Because I want it all. All of it!
Erin @ Texanerin Baking recently posted..Gluten-free Coffee Cake


9 Heidi @ Food Doodles July 23, 2013 at

Like them is an understatement 🙂 Now that you’ve enlightened me to amazing whole wheat brownies I can’t help myself, I keep dreaming up different ideas 🙂

Golden Age of Food Doodles? Wow, thank you! I hope you don’t take that back after you see the salad I posted today, haha!


10 Amrita @ Asian SlowCooking July 19, 2013 at

Wow! This cake looks perfect…. the combination of berries and chocolate are always a treat for my tastebuds. Thanks for sharing this recipe.
Amrita @ Asian SlowCooking recently posted..Slow Cooker Tom kha Gai (Thai coconut milk and chicken soup)


11 Marta @ What Should I eat for breakfast today July 21, 2013 at

this was a good way of using them, looks yummy.
Marta @ What Should I eat for breakfast today recently posted..Eat Berlin – The Barn


12 Kim @ The Celebration Shoppe July 23, 2013 at

These look amazing! And with your extras, maybe a sorbet? 🙂
Kim @ The Celebration Shoppe recently posted..DIY family center for back to school


13 Heidi @ Food Doodles July 23, 2013 at

Mmm, that sounds like a great idea! It’s been so hot here, I need more frozen treats! Going back to your roundup for ideas 😀


14 Heather July 29, 2013 at

Raspberries never last long enough to make them into a bake good, I love throwing them into smoothies or on my cereal for breakfast!
Heather recently posted..charred rainbow beet & pistachio salad


Previous post:

Next post: