Recipe Chocolate-Raspberry Brownies

Recipe: Chocolate-Raspberry Brownies

SummaryRaspberry and chocolate are a classic pairing, but other flavors of preserves like cherry, for example, are equally luscious in this recipe.


For the Brownies:

  • 1/2 cup butter or margarine
  • 2 ounces unsweetened chocolate
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/3 cup seedless raspberry jam or preserves

For the Frosting:

  • 1 1/2 cups sifted powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons boiling water



In a medium saucepan melt butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla, and almond extract. Using a wooden spoon, lightly beat in flour just till combined. (Do not overbeat or brownies will fall when baked.)
Spread batter into a greased 8 by 8 by 2-inch baking pan. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in a preheated 350 degrees F. oven for about 35 minutes, or till set. Cool in pan on a rack.
In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla. Stir in enough of the boiling water to make a frosting of spreading consistency. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): Makes about 20 brownies

Video Of Recipe Chocolate-Raspberry Brownies

Barry makes some gooey Chocolate Brownies with a raspberry middle.

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