Monday, September 3, 2012

Fudgy Raspberry Brownies

When I saw the raspberries at our local farmer's market last weekend, I knew I had to make a batch of chocolate raspberry brownies.  Why?  Other than one can never get enough chocolate, chocolate and raspberry is one of the most divine flavor combos there is. My mouth is watering just thinking about it.

I found the recipe on and thought it had potential.  However, as usual, I couldn't leave well enough alone and had to make some tweaks.  Only had 4 oz of unsweetened chocolate. No milk chocolate chips so went with a semi-sweet. I skipped the almonds all together, didn't have any in the cupboard and I am not a fan of nuts in my food (it's a texture thing). I added fresh raspberries as a "middle layer" and incorporated the raspberry jam into the batter itself.


My kitchen smelled a-maze-ing while this was baking. I could barely contain myself. The wait while it pan was cooling was almost too much!

Fudgy Raspberry Brownies
  • 4 ounces unsweetened chocolate
  • 2 oz semi-sweet chocolate chips
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup raspberry preserves
  • 1 quart fresh raspberries
  • In a large bowl, melt together butter and unsweetened chocolate and 2 oz semi-sweet chocolate chips in a microwave - heating 30 seconds at a time. Wisking together as it melts.
  • Once chocolate and butter are completely melted, add sugar and whisk together.
  • In a second bowl, whisk together eggs and vanilla.  Add small amounts of the chocolate mixture to the egg mixture so you don't end up with scrambled eggs in your chocolate batter.  Combine both mixtures into the large bowl.
  • Add baking powder and flour to chocolate mixture, 1/2 cup at a time.
  • Add raspberry jam to chocolate mixture until combined.
  • Add chocolate chips to mixture.
  • Spread about 1/2 of the batter in a 13" x 9" x 2" pan that has been lined with aluminum foil and sprayed with a non stick spray.
  • Spread 1/2 of the raspberries on the batter.
  • Spread remaining batter in the pan.
  • Spread the remaining berries on the top of the berries.
  • Bake for 25-30 minutes or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
  • Cool completely in the pan on a rack before cutting and enjoying.

1 comment:

  1. Nothing I like better than raspberry and chocolate together. These look yummy! :-)


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