Raspberry Chocolate Brownies

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Raspberry Chocolate Brownies

These chocolate raspberry brownies are rich and fudgy with fresh raspberries and raspberry jam baked inside. They have shiny crinkly tops, gooey centers and are easy to make from scratch!

Prep Time10

Cook Time25

Cooling1

Total Time1 35

Course: brownies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Brownies

Author: Laura

Cost: $9

Equipment

Ingredients

6 ounces semisweet chocolate (1 cup)
½ cup salted butter
¾ cup all-purpose flour
2 Tablespoons cocoa powder
¼ teaspoon fine sea salt
2 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
¼ cup seedless raspberry jam
¾ cup raspberries (4.5 ounces)
½ cup mini chocolate chips

US Customary - Metric

Instructions

Make the Brownies

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9x9” square baking dish with parchment paper and lightly grease.
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute.
After 1 minute, add the sugar and beat for an additional 1 minute, until sugar is dissolved and mixture is thick and pale yellow.
Then, add the melted chocolate/butter mixture, raspberry jam and vanilla and stir on low speed until batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Gently fold in the raspberries and mini chocolate chips.
Evenly spread the batter in the bottom of the prepared baking pan.
Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.
Let the brownies cool completely in the pan on a wire cooling rack.

Make the Frosting

Use this recipe to make raspberry buttercream frosting.
Once the brownies are cooled, spread the frosting evenly over the top of the brownies.
Then, let the frosting set either in the refrigerator or at room temperature.

Slice and serve

Cut in 16 squares and serve.

Video

Notes

*Note: Nutrition information calculated for the brownies without frosting.

Ingredient Substitution Notes

Semisweet chocolate. You can use chips, bars, discs, etc. because in both the brownie layer and the ganache layer, it's being melted. You can use dark chocolate or milk chocolate for a richer, sweeter flavor.
Salted butter. Unsalted butter works great as well.
Granulated sugar. I use organic cane sugar.
All-purpose flour. Use an all-purpose gluten-free baking flour to make these brownies gluten-free.
Seedless raspberry jam. This is a must. If you use jam with seeds in it the texture will not be great.
Fresh raspberries. You can use frozen raspberries, just thaw them in a colander and let the excess moisture drain out before mixing them into the batter.

To Get Clean Brownie Cuts

Make sure the brownies are completely chilled and firm. Then dip a sharp knife in very hot water, dry it quickly with a towel, then make a cut. Then, wipe the knife off and repeat with each cut.

Store/Freeze

Store leftover raspberry brownies in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw at room temperature and if not frosted, you can warm them in the microwave.

Nutrition