Mixed Berry Brownies

Mixed Berry Brownies take everything you love about a rich Nutella brownie and push it further with bursts of juicy blueberries and tart raspberries baked right into the batter. The berries cut through the chocolate just enough to keep each bite balanced, not overly sweet, while melted chocolate chips create pockets of indulgence throughout.

These fruity brownies are fudgy in the center, deeply chocolatey, and finished with a contrast of bright berry flavor that makes them feel a little more special than your usual tray of brownies. If you’re looking for a mixed berry brownies recipe that delivers bold chocolate flavor with a fresh twist, this one hits every note.

Why These Brownies Hit Different

What makes these Mixed Berry Brownies stand out is the balance. Rich Nutella creates a dense, fudgy base while blueberries and raspberries release just enough juice as they bake, cutting through the chocolate so the brownies never feel heavy or one-note. Each bite gives you deep cocoa flavor followed by a bright, slightly tangy finish that keeps you reaching for another square.

Unlike typical berry brownies that can turn cakey or wet, this method keeps the crumb tight and indulgent. The berries stay distinct, the chocolate chips melt into soft pockets, and the result is a tray of fruity brownies that feel deliberate and bakery-level rather than experimental.

Here’s What You’ll Need

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These Mixed Berry Brownies use a carefully balanced ingredient lineup to keep the texture rich and fudgy while letting the berries shine.

• Butter or Coconut Oil: This provides the rich, moist base that keeps the brownies dense and indulgent rather than dry or cakey.
• Nutella: Warmed slightly before mixing, Nutella deepens the chocolate flavor and helps create that signature fudgy center without overpowering the berries.
• Raspberries and Blueberries: This berry combination adds brightness and contrast, giving these berry brownies their juicy bursts of flavor while preventing the chocolate from tasting too heavy.
• Cocoa Powder: Using unsweetened cocoa intensifies the chocolate flavor and balances the sweetness, ensuring these fruity brownies stay bold and rich rather than sugary.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Making These Mixed Berry Brownies

1. Prep the Pan: Preheat the oven to 350°F | 175°C. Spray an 8-inch pan with cooking oil spray, line with parchment paper, and set aside for easy removal later.

2. Mix Base: In a bowl, whisk together the butter or coconut oil and sugars until smooth, then add the eggs and whisk again until fully combined and glossy.

3. Incorporate Dry Ingredients: Sift the flour and cocoa powder directly into the bowl and mix with a wooden spoon just until incorporated.

4. Fold in the Add-Ins: Gently fold through the raspberries, blueberries, and chocolate chips, keeping the berries intact so they create pockets of flavor.

5. Bake Until Just Set: Pour the batter into the prepared pan and bake for 15–20 minutes, until the edges look set and the center is slightly firm but still soft.

6. Cool and Serve: Let the brownies cool in the pan for 10 minutes before slicing, then serve as is or with extra berries and a scoop of vanilla ice cream.

These Mixed Berry Brownies work surprisingly well alongside Nutella Hot Chocolate, which deepens the chocolate notes while letting the berries add contrast rather than compete. It turns dessert into a cozy, indulgent moment without feeling overly sweet or heavy.

For a more playful dessert spread, pair them with Strawberry Rhubarb Crisp and Lemon Bars. The crisp adds a warm, tart bite that echoes the raspberries, while the bright citrus edge of the lemon bars cuts through the richness and keeps the whole spread feeling balanced.

Tips For Making Mixed Berry Brownies

• I like to use frozen berries straight from the freezer so they hold their shape and don’t bleed too much into the batter. It keeps the brownies fudgy instead of turning them streaky or wet.
• Warming the Nutella for a few seconds makes a huge difference. It blends in smoothly and saves you from overmixing, which is always the enemy of good brownies.
• Once the flour goes in, mix just until you don’t see dry spots anymore. I stop early on purpose because a light hand here keeps the texture rich and soft.
• Don’t wait for the center to look fully baked. I pull the pan when the edges are set and the middle still looks slightly soft, because it firms up perfectly as it cools.

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