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Dark chocolate raspberry pie bar batter spread in baking pan before oven

Dark Chocolate Raspberry Pie Bars

Fudgy, flavorful bars combining rich dark chocolate with tart raspberries — easy to make, beautiful to serve, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dark chocolate chips 60% cocoa or higher; quality recommended
  • 1 cup fresh raspberries plump, fragrant; frozen OK if thawed and drained
  • 1 cup all-purpose flour or gluten-free flour blend
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
  • salt pinch

Equipment

  • 8x8-inch baking pan
  • Microwave-safe bowl
  • mixing bowls
  • whisk
  • Measuring cups and spoons
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment.
  2. Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
  3. In a separate bowl, whisk together flour, sugar, and salt until combined.
  4. Add melted chocolate to dry ingredients. Mix in eggs, melted butter, and vanilla extract; stir until just combined.
  5. Gently fold in raspberries without crushing them.
  6. Spread batter evenly in prepared pan. Bake 25–30 minutes, until a toothpick comes out with moist crumbs.
  7. Cool in the pan for 30 minutes before slicing into bars.

Notes

Allergens: contains gluten, eggs, and dairy. Use high-quality dark chocolate for best flavor. Slightly underbake for fudgier texture; bars will set as they cool. For cleaner cuts, cool fully and wipe knife between slices. Frozen raspberries may be used if thawed and drained well.