Brownie Cake with Raspberry Sauce, Cocoa & Vanilla
Fruit Dessert Recipe

  • Like 5
  • 68 Minutes
  • Serves 9
  • Easy
  • 350º Heat
Brownie Cake with Raspberry Sauce, Cocoa & Vanilla

Recipe's Ingredients

Adjust Servings:
3/4 cup All-purpose Flour
3/4 cup Margarine
3 Eggs
1/2 cup Baking Cocoa
1.5 teaspoons Vanilla
1.5 cups Sugar
1/4 teaspoon Salt
Raspberry Sauce
10 ounce Frozen Raspberries
2 teaspoons Cornstarch
3 tablespoons Sugar
1/3 cup Water
For Garnish
Fresh Raspberries
Instead of Margarine, use Butter

Nutritional information for Brownie Cake with Raspberry Sauce, Cocoa & Vanilla

Saturated Fat

The Brownie Cake with Raspberry Sauce, Cocoa & Vanilla dessert is so sweet, tasty, and awesome dish. In fact, the brownie does not have the attention it deserves, but it should. Taste this dessert and for sure you'll want more.

Did you Know?

Fudgy brownies have minimal amounts of flour and no baking powder at all. Melting the butter rather than creaming it yields a denser, fudgier outcome.

  • Vegetarian Recipes


  • Brownie

  • Raspberry Sauce

  • For Garnish

  • Variation

Steps for Brownie Cake with Raspberry Sauce, Cocoa & Vanilla

2 Minutes

Make the initial preparation

Heat the oven to 350º and then grease the bottom and side of the pan with shortening. Sprinkle a small amount of flour over the greased surface, shake the pan to distribute the flour evenly, then turn the pan upside down and tap the bottom to remove excess flour.

3 Minutes

Mix the ingredients for Brownie

Mix 1.5 cups of sugar (the rest will be used in Raspberry Sauce), flour, margarine, cocoa, vanilla, salt and eggs in a medium bowl with a spoon or wire whisk. Pour into the greased and floured pan.

45 Minutes


Bake 40 to 45 minutes or until the top appears dry.

13 Minutes

Prepare the Raspberry Sauce

While the cake is baking, prepare the Raspberry Sauce. Mix the sugar and cornstarch in the saucepan. Stir in water and raspberries. Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Remove the saucepan from the heat. Strain the sauce through a strainer to remove the raspberry seeds (if desired).

5 Minutes

Finish the Brownie Cake with Raspberry Sauce

Cool the cake 10 minutes, then remove it from the pan and place on a wire cooling rack. Pour the Raspberry Sauce and garnish with fresh raspberries.

Additional Info for Brownie Cake with Raspberry Sauce, Cocoa & Vanilla


 Back to Recipe’s STEPS ↑


Brownie Cake made with Raspberry Sauce, Cocoa and Vanilla is a dish for girls who like multiple flavors in their dessert. The Brownie cake can be made easier if you follow all the steps from this cookbook.

Content on this page…



About Brownie Cake with Raspberry Sauce Recipe

Most cookbook websites have written that they have the best recipes with brownies, “the ultimate” dish, or other #1 place like. I won’t tell you that this brownie cake is the best on the internet, but I’ll let you decide if it is. As you know, I like to play with ingredients until I get a perfect recipe, with a balanced taste that remains in your mind. I prepared 15 cakes until I got the ideal combination for this recipe. The recipe for Raspberry Sauce was from a cook friend, perfectly matching these tasty brownies. Like any respectable chef, I make my own recipes, but I also use good ideas from others to make a perfect dish for the tastes of my customers. Returning to the Brownie cake with Raspberry Sauce Dessert, after you finish it you can add fresh raspberries for garnish, giving an awesome design.



The History of Brownies

The history of Brownies is vast and is not 100% known. The first-known write of “brownie” is in a dessert that appeared in 1896, in a Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes baked individually in tin molds. However, Farmer’s brownies did not contain chocolate and were half of the brownies from our days. 

According to Wikipedia, in 1899, the first-known recipe was published in Machias Cookbook. They were called “Brownie’s Food”. The recipe appears on page 23 in the cake section of the book. Marie Kelley from Whitewater, Wisconsin created the recipe. The earliest-known published recipes for a modern style chocolate brownie appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34),[3] and the 1906 edition of Farmer cookbook. These recipes produced a relatively mild and cake-like brownie.



Why preparing this dessert instead of any other?

Well, there is no special thing about it, only it can be prepared very fast and the taste is very good & sweet. Moreover, the raspberry sauce, cocoa & vanilla flavors are perfectly combined to get the most of the brownie’s tastiness.



Should the brownie cake be kept in the refrigerator or at room temp?

You can do how you wish and like, both being ok for the brownie. However, if you prepare the cake entirely, the refrigerator is the best choice, but if you want to make the brownie in advance, keeping it at room temperature will remain soft and chewy, almost as if it just came out of the oven. Be aware that if you keep the brownie at room temperature, it will have the same taste for up to 4 days, not more. In the refrigerator, it can be kept alone or as a cake (following the full recipe’s steps) for up to 5-6 days.



Notes and Tips

  1. Essential Equipment: 9-inch round pan or 8-inch square pan; small saucepan (about 1-quart size).
  2. If using margarine or spread, make sure it contains at least 65 percent (%) vegetable oil. Spreads with less fat are not recommended for baking.
  3. For easier cleanup, heat the margarine in a microwavable mixing bowl on High for 30 to 45 seconds until it is melted, then add the remaining ingredients for the cake.


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Susan Anne Dale

Hello there, I’m Susan Anne Dale | Mother, Wife, Cook, Entrepreneur. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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