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Chocolate-Raspberry Brownies

Source: Cooking at a Glance - Cookies
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Makes about 20 brownies
Raspberry 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
Chocolate-Raspberry Brownies Recipe at
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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Raspberry Desserts
 Brownie Bonanza
Nutrition Facts per Serving
Yield:   Makes about 20 brownies
Calories: 186
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 11mg
% Cal. from Fat: 44%
Cholesterol: 38mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: wanda Reviewed: 09/07/2011
Different Kind of SWEET
I made these brownies for a dinner party, same recipe with a little twist; I put habanero raspberry jam instead of just plain raspberry jam or preserves; it gave them a little 'kick' that was interesting and tasty. These brownies are not real sweet which I like; mine were a bit dry but they were quite good.
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