Raspberry Fudge Brownies

Raspberry Fudge Brownies

 Made  times
larkspur 702

"These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

3 h servings 135 cals
Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 69 mg
  • 3%

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
  2. In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
  3. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
  4. Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
  5. Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

Footnotes

  • Cooks Note
  • If desired, chopped raspberry-flavored chocolate or raspberry chocolate chips can be substituted for the miniature chocolate chips.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

95
  1. 117 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Sinfully rich, over the top delicious, oh so chocolately, and absolutely fabulous! I mean to try to describe these brownies using just one word may be virtually impossible, just as impossible as...

Most helpful critical review

I don't mean to be negative, but this is the first 5 star recipe I've tried from this website that WAS NOT a hit. I followed the recipe exactly as written and was very disappointed. Everyone e...

Most helpful
Most positive
Least positive
Newest

Sinfully rich, over the top delicious, oh so chocolately, and absolutely fabulous! I mean to try to describe these brownies using just one word may be virtually impossible, just as impossible as...

I just finished making these and they are delicious! I don't have good luck with chocolate curls, so I melted the chocolate and made chocolate hearts for Valentine's Day. I froze them to harden ...

VERY good! I did make a few slight changes, but that was only because I was trying to use what I had around the house. Instead of raspberry jam I used cherry preserves & it turned out very yum...

I just made these & they are VERY delicious, dense, FABULOUS, superb, quite likely the-best-I've-ever-made, sad-I-made-only-a-half-batch, even-sadder-I-already-promised-to-share-this-with-severa...

Wow! These are some rich, decadent and oh so good brownies! The first thing I would like to say about this recipe is, although it may seem like a long one, you won't believe how quickly it came ...

For the top I did a drizzle of melted Raspberry chocolate, like Petit Fours, across the tops of the brownies. They are were so pretty. I did as was suggested and rinsed my knife between cuts, an...

I don't mean to be negative, but this is the first 5 star recipe I've tried from this website that WAS NOT a hit. I followed the recipe exactly as written and was very disappointed. Everyone e...

Very good and very rich! I used regular choc. chips, that's what I had on hand. However, I think the miniature ones, as stated, would be better. I cut some into squares, some into triangle...My ...

These are soooo good. I didn't do the chocolate curls because I'm not to good at them so I left them off. I could not decide which part was my favorite the brownie or the topping. I did use abou...

Other stories that may interest you