Reviewed: Mar. 5, 2012

I'll make this again. I wasn't big on smearing the jam on top- so I plopped (roughly 3 spoonfuls) and swirled it before baking. The jam reduced a bit to a nicer consistency, and added just a little tart zing. I may add more jam next time. I also added about a 1/2 cup of chocolate chips. I used the pan I had, smaller than recommended, and baked a few minutes longer (until a toothpick came out clean, remembering that if inserted into a chocolate chip it will not come out clean). They turned out a rich, dark, shareable batch of amazing... loved by coworkers and husband alike. Also, I totally forgot to add the grape nuts. Undecided if I'll go for that next time or not.

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Reviewer:

njohns19

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

These brownies are fantastic! Thank you.

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Reviewer:

kgbnz

Cooking Level: Intermediate

Home Town: Wellington , Wellington, New Zealand

Reviewed: Feb. 6, 2009

Like others, I added the raspberry jam directly to the batter. I used two whole eggs instead of four whites as I wasn't so concerned about cutting down on fat. I made the brownies in a muffin tin instead of a 9x9. They came out a little cakey and not as dense as I'd have liked, but were probably in the oven too long. Still delicious! A nice raspberry chocolate flavour and fragrance. No Grape Nuts on hand, so I'll be topping them with walnuts and a chocolate glaze. Good recipe :)

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Feb. 28, 2008

This was ok. The brownie was very dense. I would cut back on the cocoa- the chocolate flavor was overwhelming and I love chocolate!

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Reviewer:

joanie

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: Feb. 1, 2008

I made the following adjustments to this recipe and found it to be DELICIOUS: I replaced the oil with 1/4 cup of applesauce, used whole-wheat flour, and used 2 whole eggs rather than 4 egg whites. I also added about 1/2 cup of cherry preserves to the batter.

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Reviewer:

Nicki

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Satellite Beach, Florida, USA

Reviewed: Jan. 9, 2008

Still trying out brownie recipes on this site. I still like a more fudge-like brownie. However, I did use the raspberry on different brownie recipe on this site.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 1, 2007

The brownies turned out great, although next time I might add more raspberry flavor (yogurt maybe?). Great texture! Some changes I made: I mixed in the 1/4 cup seedless raspberry jam into the batter and left out 1/4 cup of sugar. Then I sprinkled some grape nuts and chocolate chips on the bottom of the baking pan and browned them in the oven before pouring the batter over and cooking (to make a topping). The raspberry taste wasn't that noticeable, but the texture of the brownies and the crunchy top were great.

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Reviewer:

Chandley

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 27, 2007

I thought these sounded weird, but tried them out anyway and it turned out to be pretty darn good. I recommend using the jam and grapenuts like the recipe says, it is quite crunchy and delicious. I made these for a party they were gone by the end of the night.

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Reviewer:

Aerin

Cooking Level: Intermediate

Reviewed: Mar. 11, 2007

I wasn't sure if I'd like this recipe when I first saw it, but it turned out amazing. The brownie part was rich and chewy, and the rasperry complemented the chocolate very well without being too sweet. I didn't have any grape nuts for the topping, so I crushed 1/2 c of wheat bran cereal and cooked it in the oven with 1/4 c of butter until it was all melted together. Then I mixed in flour until it got to about the consistency of a crumb pie topping and put it in the over at 450 until it was golden brown. It all turned out very good, and it was a great alternative to plain brownies. I'll definitely make it again!

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Reviewer:

JenK

Reviewed: Dec. 17, 2006

Very good brownies! Even better than the recipe from my favorite cookbook - AND lowfat! I altered the recipe a bit: I used half oil, half unsweetened applesauce, and they turned out okay (more on that later). I also use two whole eggs instead of 4 whites and baked them in muffin cups instead of a square pan. The baking time was shortened - I had to bake them for 25 min (the time recommended here for regular brownies), but in my oven I always have to bake things much longer than the recommended time. The brownies came out a bit dry-looking (I might've overcooked them), but when I bit into one, I loved the slightly crispy exterior and the CHEWY interior! And the chocolatiness is FANTASTIC! I haven't tried adding the raspberry jam or Grapenuts, and I don't think I will. But next time I might add the raspberry jam directly into the batter. Chocolate chips would also be good, but these are great without them. I will DEFINITELY make these again!

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