Raspberry Honey Brownies

A plate stacked with raspberry honey brownies, topped with walnuts.

Raspberry Honey Brownies

Prep Time


Cook Time




There was a Brownie recipe that I made for years, until I could no longer find one of the ingredients, Choco-Bake. Anyone remember it?

While I loved that recipe, it just wasn’t the same with any substitution. However, when a jar of the National Honey Board’s Raspberry Honey landed on my desk, all I could think about was Raspberry Brownies. So, I resurrected my old recipe and modified it to see if it would work with the Raspberry Honey.

We think it’s a winner!

Find our review of several varieties of honey flavors and some of our other favorite honey recipes here.


  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup raspberry honey
  • 1/2 stick (1/4 cup) salted butter
  • 2 ounces bittersweet baking chocolate
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, roughly chopped (optional)


  • 1 Preheat oven to 350 degrees F.
  • 2 Prepare square baking pan with non-stick spray.
  • 3 Using a standard mixing bowl and a spatula that will scrape the sides of the bowl, mix eggs and sugar together. Note that hand mixing is best for this simple recipe.
  • 4 Add honey.
  • 5 Melt butter with chocolate over low heat, or carefully in the microwave, and let cool slightly.
  • 6 Meanwhile, in a separate small bowl, mix flour, baking powder, and salt together.
  • 7 Pour butter/chocolate mixture into the egg, sugar and honey mixture and mix together well.
  • 8 Pour the flour, baking powder and salt into the mixture and mix together well.
  • 9 Add the vanilla extract and mix well.
  • 10 Add walnuts (or pecans, if you prefer), if using.
  • 11 Pour all into prepared pan and place in pre-heated oven.
  • 12 Bake for 30 minutes at 350 degrees F.
  • 13 Let cool before cutting and serving, but wonderful served warm with ice cream!



It’s as close to New York style cheesecake as we’ve ever had from a homemade cheesecake—and the secret is a touch of cream and a (…)

More TFC