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Whole Wheat Raspberry Swirl Brownies

Whole Wheat Raspberry Swirl Brownies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 - 8x8 pan of brownies
Author Heidi @ Food Doodles


  • 1/2 cup salted butter melted
  • 1 cup sucanat or brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 3/4 cup whole spelt flour or white whole wheat or whole wheat pastry flour
  • 1/4 teaspoon sea salt
  • 1/3 cup semi sweet chocolate chips
  • 1 3/4 cup fresh raspberries or slightly more frozen raspberries, thawed and drained, divided
  • 2 tablespoons honey


  • Preheat oven to 350 degrees. Prepare an 8x8 square baking dish by lining with parchment(only if desired).
  • In another bowl combine the melted butter and sugar and stir well. Add in the eggs and vanilla and stir again.
  • Add the cocoa powder, flour and sea salt and stir until combined. Fold in the chocolate chips and 3/4 cups fresh(or still frozen) raspberries, using slightly less if using frozen berries. Place batter in baking dish and smooth out to the edges.
  • 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.
  • 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.