Recipe by BAKER'S Chocolate
"Chocolate and raspberry make a delicious combination in these indulgent brownies."
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4 (1 ounce) squares
BAKER'S Unsweetened Baking Chocolate
butter or margarine
seedless raspberry jam
6 (1 ounce) squares
BAKER'S Semi-Sweet Baking Chocolate, chopped
These brownies are outstanding! The raspberry underneath the rich chocolate frosting (more solid than frosting, really) is really a nice brownie to break the "same ol' same ol'" mode. I made a change to recipe that I liked and change I didn't like: 1. I added more raspberry filling thinking "What could be better than *more* raspberry filling?" but too much of it makes it so the frosting kind of slides off teh brownie and it's hard to slice them that way. So I'd go with the recipe and use 1/4 C next time. 2. I reduced the sugar to 1 2/3 cups and the brownies were perfectly sweet. I suspect you could reduce the sugar even more; but I wasn't that brave on a first try. I will absolutely make these again. I think they would be equally awesome with sweetened orange marmalade or other flavors that go well with chocolate (Nutella anyone?).
These are amazing! I followed all ingredients and directions to a T (except my microwave must be higher powered because it only took one minute for each microwave step). These are so good, I love the thickness of them and the raspberry with the rich chocolate frosting is to die for!
These brownies were incredible. I did modify the frosting because I didn't have semi-sweet baking squares or cream on hand. Instead, I used half a bag of chocolate chips and sour cream, which provided a nice tanginess. I took the brownies to two different parties for Memorial Day weekend, and everyone devoured them! They are best if you leave them out of the fridge to warm up/soften before serving.
Unbelievably great. Don't add more raspberry jam even though it seems like there's not much -- 1/4 cup is the perfect amount.
I made these for a birthday dinner for my mom. She thoroughly enjoyed them, which is all the validation I need for this recipe. They were very dense and rich. I used a good raspberry preserve to make sure the raspberry flavor was strong and pure. I also topped the chocolate frosting layer with fresh raspberries.
Absolutely fabulous! Everyone loved them and I will DEFINITELY be making them again!! I did cut the sugar down from 2 c. to 1 1/2 c. and it was perfect.
I made these for my husband's birthday party since he loves the raspberry-chocolate combination and everybody loved them! Many people proclaimed them to be the best brownies they'd ever had, others said they usually don't like frosted brownies, but these were fantastic. They're easy to make and don't take much time. I put in a little less sugar and they still tasted plenty sweet. Make sure not to overbake them. I will definitely make these again!
These brownies are so good! Perfect if you love fudgy, chewy brownies! I left out the raspberry because I'm not a big fan of fruit + brownies. One thing I would suggest is to put a bit less of the "frosting". It over powers the brownie a bit, since it is so thick. Other than that... these perfect and easy to make brownies! Will make these again for sure!
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