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Raspberry Brownies

Raspberry Brownies

"A layer of raspberry preserves is at the center of these rich brownies."
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servings 248 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in a large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in sugar, eggs, and vanilla. Mix flour, baking powder and salt in small bowl. Add to chocolate mixture and whisk to blend. Stir in nuts.
  2. Pour two cups batter into pan. Freeze until firm, about 10 minutes.
  3. Preheat oven to 350 degrees F. Spread preserves over brownie batter in pan. Spoon remaining batter over. Let stand 20 minutes at room temperature to thaw bottom layer.
  4. Bake brownies until tester inserted into center comes out clean, or about 35 minutes. Transfer to rack and cool. Cut brownies into squares. Store in airtight container at room temperature.

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Read all reviews 5
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Brownies turned out overly sweet, with an odd texture; not especially appealing. The freezing and thawing process went pretty smoothly, and the baking time seemed accurate, but the finished brow...

I followed the directions exactly and the brownies came out yummy. I think the problem with the texture that the other reviewer mentioned was due to the step NOT included in the directions - whe...

This recipe was very easy. I used frozen raspberries from my garden instead of the preserves. I had to bake the brownies about 10 minutes longer, but they were very moist and delicious.

Used 1 c of sugar, 2 eggs & 1/4c butter, 1/2c greek yogurt. Also substituted fresh raspberries for preserves. A little bit kinder version, & secret is no one knew!

Tastes great with far less sugar and homemade sugarless raspberry jam. Not as dense as brownies could be though.

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