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Raspberry Brownies Recipe

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3.9 from 2 reviews

Deliciously rich and fudgy raspberry brownies featuring a blend of cocoa, raspberry jam, fresh raspberries, and semisweet chocolate chips, topped with a glossy raspberry chocolate glaze. Perfect for chocolate and fruit lovers seeking a decadent dessert with a fruity twist.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes plus several hours resting time for glaze to set
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownie Batter

  • 3/4 cup cocoa powder (preferably Hershey’s natural unsweetened)
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  • 2/3 cup seedless raspberry jam
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup semisweet chocolate chips (Ghirardelli recommended)
  • 1 cup fresh raspberries (optional)

Topping

  • 1/4 cup seedless raspberry jam
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Spray a 13×9 inch baking pan with vegetable spray, then line it with parchment paper so it covers the bottom and drapes over the long sides to create easy handles for lifting the brownies later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cocoa powder, sugar, and salt until evenly combined.
  3. Add Wet Ingredients and Chocolate: Stir in the melted butter to the dry mixture and whisk until smooth and well combined. Then stir in the flour. Add the eggs one at a time, stirring well after each addition to fully incorporate before adding the next egg.
  4. Fold in Jam, Chocolate Chips, and Raspberries: Whisk the 2/3 cup seedless raspberry jam briskly into the cocoa mixture for a flavor boost. Next, fold in 1 cup semisweet chocolate chips and the 1 cup fresh raspberries until evenly blended.
  5. Transfer Batter and Add Topping Raspberries: Spread the brownie batter evenly into the prepared pan. Sprinkle the remaining fresh raspberries evenly over the top for added fruitiness and texture.
  6. Bake the Brownies: Bake in the preheated oven for 30 to 40 minutes, checking doneness by inserting a cake tester or toothpick into the center; it should come out clean but the center might be slightly wobbly, indicating fudginess. Once baked, remove from oven and cool the brownies completely for at least one hour before glazing.
  7. Make the Raspberry Chocolate Glaze: In a small saucepan over medium heat, combine 3/4 cup semisweet chocolate chips, 1/4 cup seedless raspberry jam, 2 tablespoons light corn syrup, and 2 tablespoons butter. Stir constantly until the mixture melts and the glaze becomes smooth and shiny.
  8. Glaze and Set: Drizzle the warm glaze evenly over the cooled brownies. Allow the glaze to set by letting the brownies rest for several hours at room temperature.
  9. Slice and Serve: For clean slices, run a thin sharp knife under hot water, dry it, then cut the brownies. Wipe the knife clean and reheat under hot water between slices to maintain neat edges.

Notes

  • Using parchment paper with overhanging edges makes it easy to lift the brownies out of the pan once cooled.
  • Letting the brownies cool completely before glazing ensures the glaze sets properly and doesn’t melt into the batter.
  • The glaze adds a shiny, rich finish and enhances the raspberry flavor; let it rest several hours for best results.
  • Heating the knife between slices helps create clean, professional-looking cuts.
  • Fresh raspberries are optional but recommended for extra texture and fruit flavor.

Find it online: https://cheftinaskitchen.com/raspberry-brownies-recipe/