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Red Raspberry Chocolate Brownie

"Swirled raspberry cream tops these brownies for an easy but beautiful dessert. For an elegant touch, serve on a pool of chocolate syrup."
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servings 509 cals
Original recipe yields 16 servings


  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 74.8g
  • 24%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 165 mg
  • 7%

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. Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
  2. Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
  3. Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
  4. Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
  5. To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.

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Read all reviews 3
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These turned out pretty well! I used raspberry jam because my grocery store is small and didn't have preserves. I microwaved the jam a little to make it blend better and saved some to swirl on t...

Great Recipe! Made with home made whipped topping instead of the frozen stuff! though it made double the topping and made much more fluffy! I froze the extra and you can use to fill cupcakes or ...

I made these for a friend's birthday who loves raspberry and chocolate anything. We ate these up in no time. Next time, I'll double the batch because they went too quick!